Roast Duck with Orange Glaze

This roast duck recipe brings warmth and comfort to your table, blending the rich, savory taste of tender duck with the bright, citrusy sweetness of a velvety orange glaze. As the duck roasts to golden perfection, the aroma fills your kitchen with a sense of coziness, inviting everyone to gather around. The glaze, with its hint of tangy orange and a touch of honey, caramelizes beautifully, making a dish that’s not only impressive but also comforting and heartwarming—perfect for a cozy holiday dinner with loved ones.

Ingredients for Roast Duck with Orange Glaze

• Duck: The star of the dish, bringing rich, flavorful meat with a distinctive taste.
• Apple: Used for stuffing; adds moisture and sweetness to the meat from the inside.
• Orange: Use sweet orange juice and zest, as some oranges can turn bitter during cooking.
• Garlic: Infuses the meat and glaze with a savory, aromatic depth of flavor.
• Coconut Aminos or Soy Sauce: Adds umami and saltiness to balance the sweetness of the glaze.
• Sweetener: Honey or Maple Syrup; adds sweetness to the glaze and gives meat a golden finish.
• Ginger (Optional): Adds mild warmth, peppery, and zesty spice to the glaze.
• Fresh Herbs: Rosemary, Thyme, or Sage. For aromatic, earthy flavors and used for garnishing.
• Cornstarch: Used in small amounts to thicken the orange glaze.
• Seasonings: Salt and Black Pepper; to enhance and balance the overall flavors.

Roast Duck with Orange Glaze Recipe

• 1 whole duck (about 4-5 pounds / 1814-2268 grams)
• Kosher or pink salt and ground black pepper, to taste
• 1 tablespoon (15 ml) olive oil, more if needed
• 1 medium honeycrisp or Gala apple, quartered for stuffing (about 180 grams)
• Fresh thyme or rosemary sprigs for stuffing
• 1 orange, quartered for stuffing (about 130-150 grams)
• 4 whole garlic cloves, peeled (10 grams)

Orange Glaze:

• 1 cup (240 ml) sweet orange juice (Cara Cara, or Washington Navel orange)
• 1/4 cup (60 ml) coconut aminos or soy sauce
• 1/4 cup (60 ml) raw pure honey or maple syrup, to taste
• 1-2 cloves garlic, minced (about 5-10 grams)
• 1 teaspoon grated fresh ginger, optional (about 2 grams)
• 1 teaspoon cornstarch (about 2.5 grams)
• Zest of one sweet orange or mandarin (about 1 tablespoon / 6 grams)
• Kosher or pink salt and ground black pepper, to taste

Recommended Equipment

• Roasting Pan: A deep pan with a roasting, or wire rack to roast the duck.
• Twine: To tie the legs of the duck together before roasting for even cooking.
• Instant-Read Thermometer: To check the internal temperature of the duck.

How to Make Roast Duck with Orange Glaze

Extra Flavor Tip: For a deeper flavor, marinate your duck in an orange-maple marinade recipe for at least 8 hours or overnight and refrigerate it until you’re ready to roast.

Preheat the Oven: Preheat your oven to 375°F (190°C). Adjust the oven rack to the lower-middle position to ensure even heating.

Prepare the Duck: Pat the duck dry with paper towels to remove excess moisture. Season the duck inside and out with salt and pepper. Rub a thin layer of olive oil over the skin to help browning during roasting.

Stuff the Duck: Stuff the duck’s cavity with a mix of apple wedges, orange wedges, whole garlic cloves, and a few sprigs of fresh herbs like rosemary, thyme, or sage. This adds moisture and aromatic flavor. Use kitchen twine to tie the legs together for even cooking and a beautiful presentation.

Score the Duck: Place the duck breast-side up and use a sharp knife to score the skin in a crosshatch pattern. Be careful not to cut into the meat, as this will result in loss of juices. Scoring the skin allows the fat to render out, resulting in crispier skin.

Tip-Crispier Skin: For extra crispy skin, prick the skin (without piercing the meat) in several places before scoring. This will help more fat render out during roasting.

Roast the Duck: Place the duck on a rack in a roasting pan, breast-side down to allow the juices to flow through the meat. Season the back with salt and pepper and lightly brush with olive oil. Roast the duck for 30 minutes, then carefully flip it breast-side up. Continue roasting for 1 hour and 30 minutes or until the internal temperature of the thickest part of the duck reaches 165°F (74°C). Baste the duck with the pan drippings every 20-30 minutes for extra flavor and moisture. Cover loosely with aluminum foil if the skin starts to brown too quickly.

Prepare the Glaze: In a small saucepan, combine fresh orange juice, coconut aminos or soy sauce, honey, minced garlic, grated ginger, orange zest, and cornstarch. Bring the mixture to a gentle simmer over medium heat, stirring until the honey fully dissolves. Let it simmer for about 5 minutes, or until the glaze thickens slightly. Set aside to cool slightly, as it will continue to thicken as it cools.

Glaze the Duck: In the last 10-15 minutes of roasting, brush the duck generously with the orange glaze. This will give the skin a beautiful gloss and add a final layer of citrusy sweetness.

Rest the Duck: Once fully cooked, remove the duck from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before carving to allow the juices to redistribute and keep the meat tender and juicy.

Resting Tip: Resting is crucial to keep the meat moist and tender. Don’t skip this step, and carve the duck just before serving to maintain its juiciness.

Garnish and Serve: For a beautiful presentation, glaze the duck again before serving and garnish with fresh thyme, rosemary, or orange slices. Serve with any remaining orange glaze on the side for extra flavor.

Tip-Duck Fat: Use duck fat from the roasting pan to roast potatoes or vegetables. Duck fat adds a rich flavor and crispy texture. You can store it for later use in an airtight container in the refrigerator for up to 6 months.

Storage & Serving

Storage: Once cooled, the whole roasted duck can be wrapped tightly in multiple layers of plastic wrap or placed in a large airtight container. For easier storage and reheating, carve the leftover duck meat off the bones and store it in an airtight container. Refrigerate the whole duck or leftover meat for up to 3-4 days.

Duck Fat: You can store duck fat in an airtight container in the refrigerator for up to 6 months for later use.

To Reheat: For crispy skin, reheat the duck in a preheated oven at 350°F (175°C) until warmed through. Alternatively, you can pan-fry the duck for a quicker method. For leftover meat, reheat in the microwave until warmed through.

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