If you want your holiday table to absolutely shine, there’s nothing quite as memorable as a Roast Duck with Orange Glaze Recipe. Picture this: tender, juicy duck with crackling golden skin and a glossy orange glaze that sparkles as you bring it to the table. The sweet, citrusy glaze pairs irresistibly with the rich duck, infusing every bite with warmth and elegance. Whether you’re cooking for a special occasion or just want to elevate a Sunday dinner, this dish is pure magic and, best of all, way easier than you might think!
Ingredients You’ll Need
The beauty of the Roast Duck with Orange Glaze Recipe lies in simple, high-quality ingredients that each earn their spot. Every component brings a burst of flavor, splendid aroma, or brilliant color, making every bite deliciously memorable.
- Whole Duck (about 5–6 pounds): Choose a plump duck for juicy meat and generous serving size.
- Salt: Essential for seasoning every savory inch of the duck, inside and out.
- Black Pepper: Adds that tiny zing that rounds out all the other flavors.
- Dried Thyme: Earthy, herby notes marry beautifully with duck fat and citrus.
- Garlic Powder: Boosts the savoriness and adds an aromatic layer.
- Orange (quartered): Infuses the duck from the inside, ensuring every slice is citrusy and fragrant.
- Onion (quartered): Slight sweetness and a hidden depth that cooks right into the duck’s juices.
- Fresh Rosemary (2 sprigs): A little sprig goes a long way to perfume the roast.
- Orange Juice (1 cup): The foundation of the glaze—freshly squeezed if you can, for the brightest flavor.
- Honey (1/4 cup): For subtle sweetness and a gorgeous lacquered finish.
- Soy Sauce (2 tablespoons): Adds umami depth and balances the sweet and acidic notes.
- Balsamic Vinegar (1 tablespoon): Brings a gentle tang that lifts the glaze and cuts the richness.
- Cornstarch Slurry (1 tablespoon cornstarch mixed with 1 tablespoon water): Thickens the glaze into a dreamy, glossy sauce.
- Orange Zest (1 teaspoon): Cranks up the citrus flavor and delivers that irresistible aroma.
How to Make Roast Duck with Orange Glaze Recipe
Step 1: Prep the Duck
Begin by preheating your oven to 350°F (175°C). While the oven warms, remove the giblets from inside the duck and pat the skin dry with paper towels—don’t rush this part, dry skin is the secret to crispy results. Use a sharp knife to gently prick the duck’s skin all over, but be careful not to cut into the meat; this helps the fat render out during roasting for that ultimate crunchy exterior.
Step 2: Season and Stuff
Liberally season the duck inside and out with salt, black pepper, dried thyme, and garlic powder. The seasoning not only flavors the meat but works its way into the skin as it crisps up. Stuff the cavity with quartered orange and onion, plus two sturdy sprigs of rosemary. These aromatics transform the duck from basics to brilliance, infusing savory steam into every nook while it roasts.
Step 3: Roast the Duck
Set your prepared duck, breast side up, on a rack in a roasting pan. Slide it into the oven and let it roast for about 2 hours, draining off excess fat from the pan every 30 minutes—duck does render a good amount, perfect for saving to use in future dishes! This low-and-slow approach gently roasts the meat without drying it out.
Step 4: Make the Orange Glaze
While the duck roasts, whip up the show-stopping orange glaze. In a saucepan, combine fresh orange juice, honey, soy sauce, balsamic vinegar, and that punchy orange zest. Simmer the mix over medium heat, then stir in your cornstarch slurry. A couple of minutes is all it takes for the glaze to thicken and become glossy—keep an eye on it and stir constantly so nothing sticks or scorches.
Step 5: Glaze and Crisp
After about 2 hours of roasting, brush the duck generously with the orange glaze, making sure to coat every surface. Now, boost the oven temperature to 400°F (200°C) and return the duck for another 15 to 20 minutes. Watch as the glaze bubbles and caramelizes, giving the duck a deep golden-brown, crispy finish that’s absolutely irresistible.
Step 6: Rest and Carve
Once your duck has reached peak golden glory, remove it from the oven and let it rest for about 10 minutes. This step is crucial—the juices redistribute, keeping every bite succulent. Carve the duck into portions and serve, passing any remaining orange glaze at the table for extra drizzling.
How to Serve Roast Duck with Orange Glaze Recipe
Garnishes
Take your Roast Duck with Orange Glaze Recipe to new heights with pretty and flavorful garnishes. Try scattering some fresh orange slices and a few sprigs of rosemary around your platter. A sprinkle of finely chopped parsley or chives adds a lovely pop of green, making everything look even more mouthwatering. Little touches like these bring restaurant-worthy presentation straight to your own kitchen.
Side Dishes
This duck is a true star, but it really sings when paired with complementary sides. Roasted root vegetables soaked in the pan drippings are delightfully sweet and earthy. Light, fluffy mashed potatoes or buttery wild rice do an amazing job soaking up extra sauce. Want something with a bit of zip? Try a crisp green salad with a zesty vinaigrette—it perfectly balances the richness of the duck.
Creative Ways to Present
For a dramatic holiday table, consider slicing the duck and fanning it out over a platter, artfully drizzled with some of the orange glaze. Or, serve it whole and carve right at the table for that “wow” factor. If you’re feeling playful, nestle simple orange segments or pomegranate seeds around the edges for an extra festive vibe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from this Roast Duck with Orange Glaze Recipe, store the pieces in an airtight container in the refrigerator for up to three days. Keep any extra glaze in a separate small jar so you can reheat and drizzle it fresh whenever you enjoy the duck again.
Freezing
Duck freezes surprisingly well! Seal cooled portions tightly in freezer-safe bags or containers, squeezing out excess air. It’s best to freeze without the orange glaze; instead, save glaze in a separate container. Both can be kept frozen for up to two months. When that craving hits, just thaw overnight in the fridge.
Reheating
To reheat, place the duck pieces on a baking sheet and warm in a 325°F (160°C) oven until just heated through, about 10 to 15 minutes. For the orange glaze, gently warm it in a saucepan, whisking until smooth. Reheat only as much as you need to keep everything tasting fresh and lively.
FAQs
Can I use another citrus besides orange for the glaze?
Absolutely! While the classic Roast Duck with Orange Glaze Recipe uses orange for its sweet-tart balance, blood oranges, mandarins, or even tangerines make fun substitutes if you want to mix things up.
Do I have to air-dry the duck before roasting?
You don’t have to, but if you have time, letting the duck sit uncovered in the fridge for a few hours (or overnight) guarantees even crispier skin—a little patience delivers restaurant-worthy results!
How do I know when the duck is done?
The best indicator is using a meat thermometer: the thickest part of the thigh should read at least 165°F (74°C). The skin will also be gloriously crisp and deeply golden when it’s ready.
Can I double the orange glaze for extra sauce?
Definitely! If you want extra for drizzling or dipping, simply double the glaze ingredients. Leftover sauce is also fabulous over roasted vegetables or as a dipping sauce for bread.
What wines pair well with the Roast Duck with Orange Glaze Recipe?
This dish shines with medium-bodied reds like Pinot Noir, or even a fruity white such as Gewürztraminer or Riesling. These wines highlight the citrus in the glaze and complement the rich duck beautifully.
Final Thoughts
There’s something truly special about gathering friends and family around a glistening Roast Duck with Orange Glaze Recipe. With its succulent meat, crispy skin, and sunny glaze, it’s a meal sure to impress. Don’t wait for a holiday—treat yourself soon and savor the flavor!
Print
Roast Duck with Orange Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
- Diet: Non-Vegetarian
Description
This Roast Duck with Orange Glaze recipe is a show-stopping dish perfect for special occasions. The duck is seasoned to perfection, roasted until crispy, and then glazed with a sweet and tangy orange sauce that enhances its rich flavor.
Ingredients
Duck:
- 1 whole duck (about 5–6 pounds)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 orange (quartered)
- 1 onion (quartered)
- 2 sprigs fresh rosemary
Orange Glaze:
- 1 cup orange juice (freshly squeezed preferred)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 teaspoon orange zest
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the duck: Remove giblets from the duck, pat the skin dry, season inside and out, and stuff the cavity with orange, onion, and rosemary.
- Roast the duck: Place the duck on a rack in a roasting pan and roast for about 2 hours, draining excess fat every 30 minutes.
- Make the glaze: Simmer orange juice, honey, soy sauce, balsamic vinegar, and orange zest. Thicken with cornstarch slurry.
- Glaze and roast: Brush the duck with the glaze, roast at 400°F (200°C) until crispy, and let it rest before carving.
- Serve: Carve the duck and serve with the remaining glaze.
Notes
- For extra crispy skin, air-dry the duck in the fridge before roasting.
- Pairs well with roasted vegetables, wild rice, or mashed potatoes.
Nutrition
- Serving Size: 1 portion (about 6 oz cooked duck)
- Calories: 490
- Sugar: 12g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg
