Roast Duck with Orange Glaze Recipe

Introduction

Roast Duck with Orange Glaze is an elegant and flavorful dish perfect for special occasions or a luxurious family dinner. The combination of crispy duck skin and a tangy, sweet orange glaze creates a delightful contrast that’s sure to impress.

Ingredients

For the Duck:

• 1 whole duck (about 5-6 lbs)
• Salt and freshly ground black pepper, to taste
• 1 orange, quartered
• 1 onion, quartered
• 4 sprigs fresh thyme (optional)
• 1 tablespoon olive oil

For the Orange Glaze:

• 1 cup freshly squeezed orange juice (about 2-3 oranges)
• Zest of 1 orange
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Directions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Duck: Pat the duck dry with paper towels. Score the skin in a crisscross pattern with a sharp knife, being careful not to cut into the meat. This helps render the fat during roasting. Season the inside and outside of the duck generously with salt and pepper. Stuff the cavity with orange quarters, onion, and thyme sprigs (if using). Truss the duck by tying the legs together with kitchen twine.
3. Roast the Duck: Place the duck, breast side up, on a rack in a roasting pan. Rub the skin with olive oil. Roast in the preheated oven for 15 minutes. Reduce the heat to 350°F (175°C) and continue roasting for 1 hour and 30 minutes (about 18-20 minutes per pound), or until the internal temperature reaches 165°F (74°C). Every 30 minutes, carefully spoon out the excess fat from the roasting pan (save it for other dishes, like roasted potatoes!). During the last 30 minutes of roasting, brush the duck with the prepared orange glaze.
4. Prepare the Orange Glaze: While the duck is roasting, combine the orange juice, orange zest, honey, balsamic vinegar, soy sauce, and Dijon mustard in a small saucepan. Bring to a simmer over medium heat and cook for about 10-15 minutes, stirring occasionally, until the glaze thickens slightly. Season with salt and pepper to taste.
5. Glaze and Finish Roasting: After the duck has been roasting for about 1 hour, brush the orange glaze over the duck every 10 minutes for the remaining 30 minutes of cooking. Once fully cooked, remove the duck from the oven and let it rest for 10-15 minutes before carving.
6. Serve: Carve the duck and drizzle with any remaining orange glaze. Serve with roasted vegetables, potatoes, or a light salad.

Servings and Timing

• Servings: 4-6
• Preparation Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes

Variations

• Fruit Variations: Substitute the orange juice with other citrus juices like lemon or lime for a different flavor.
• Herb Infusion: Experiment with other herbs such as rosemary or sage for additional aroma.
• Glaze Additions: Add a splash of Grand Marnier or other liqueurs for a sophisticated twist.

Storage/Reheating

• Storage: Store leftover duck in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze leftovers in a freezer-safe container for up to 3 months.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for quicker results.

10 FAQs

1. Can I use a different type of bird for this recipe? Yes, you can use chicken or turkey, but cooking times will vary.
2. How do I know when the duck is fully cooked? The internal temperature should reach 165°F (74°C) when measured at the thickest part of the meat.
3. What should I do if the duck skin isn’t crispy enough? Increase the oven temperature to 400°F (200°C) during the last 10-15 minutes of roasting.
4. Can I make the glaze ahead of time? Yes, prepare the glaze a day in advance and store it in the refrigerator. Reheat before using.
5. Is it necessary to score the skin? Scoring helps render the fat and achieve a crispy skin, so it is recommended.
6. What side dishes go well with roast duck? Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
7. Can I cook the duck in a slow cooker? Roasting is preferred for crispy skin, but you can use a slow cooker for a tender, less crispy option.
8. How should I store leftover duck? Store leftovers in an airtight container in the refrigerator or freezer.
9. Can I use bottled orange juice for the glaze? Freshly squeezed juice is recommended for the best flavor, but bottled juice can be used in a pinch.
10. What can I do with leftover duck fat? Save it for roasting vegetables or making confit; it adds great flavor to many dishes.

Conclusion

Roast Duck with Orange Glaze is a splendid dish that brings a touch of gourmet elegance to any meal. With its crispy skin and a delightful orange glaze, it’s perfect for special occasions or a memorable family dinner. Enjoy the rich flavors and sophisticated taste of this classic recipe!

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