Description
A stunning main dish, this Crispy Roast Duck with Orange Glaze delivers golden, crackling skin and a sticky, citrus-infused glaze. Perfect for holidays or special dinners, it’s surprisingly simple to make with big flavor rewards.
Ingredients
- 1 whole duck (about 5 lbs), patted completely dry
- 2 oranges, zested and juiced
- 1/4 cup honey (orange blossom honey preferred)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Pat the duck thoroughly dry with paper towels, including under wings and in crevices.
2. Score the skin in a shallow crosshatch pattern, being careful not to cut into the meat. Season all over with salt and pepper.
3. Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour.
4. Meanwhile, make the glaze: combine orange zest, juice, honey, soy sauce, ginger, and garlic in a small saucepan. Simmer for 5 minutes until slightly thickened. Taste and adjust for balance. Set aside.
5. After 1 hour, carefully flip the duck and roast for another hour.
6. Brush the duck all over with the glaze using long, even strokes. Roast for another 20 minutes, or until skin is deep golden and internal temperature reaches 165°F (74°C).
7. Remove from oven and let rest for 10 minutes before carving and serving.
Notes
Let the duck rest before carving to keep juices in the meat.
Use a rack when roasting to ensure all-around crispiness.
Apply glaze in thin layers to avoid soggy skin.
Tent with foil if the glaze darkens too quickly.
Make sure scoring goes through fat but not into meat for best rendering.