Ingredients
For the Duck:
-
1 whole duck (5–6 lbs), thawed if frozen
-
Salt and black pepper, to taste
-
1 orange, quartered
-
1 onion, quartered
-
2 cloves garlic, smashed
-
2–3 sprigs fresh thyme or rosemary
-
Optional: 1 tablespoon Chinese five spice (for a deeper flavor)
For the Orange Glaze:
-
1/2 cup orange juice (fresh squeezed preferred)
-
1/4 cup honey
-
2 tablespoons soy sauce
-
1 tablespoon balsamic vinegar or rice vinegar
-
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
-
Zest of 1 orange
Instructions
1. Prep the Duck:
-
Preheat oven to 375°F (190°C).
-
Pat the duck dry with paper towels. Remove any excess fat and giblets.
-
Prick the skin all over (especially the breast and thighs) with a sharp knife or skewer — just through the skin, not into the meat. This helps render fat and crisp the skin.
-
Season the duck generously with salt, pepper, and optional five spice. Stuff the cavity with orange, onion, garlic, and herbs.
2. Roast the Duck:
-
Place the duck breast-side up on a rack in a roasting pan.
-
Roast for 1 hour, then carefully flip the duck breast-side down. Roast for another 30 minutes.
-
Flip it breast-side up again and roast for a final 30 minutes, or until the skin is crispy and internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
3. Make the Orange Glaze:
-
While the duck roasts, combine orange juice, honey, soy sauce, vinegar, and orange zest in a small saucepan.
-
Simmer over medium heat for 8–10 minutes until slightly reduced.
-
If you want a thicker glaze, stir in the cornstarch slurry and cook for another 2–3 minutes until glossy.
4. Glaze & Finish:
-
During the final 10–15 minutes of roasting, brush the duck with the orange glaze 2–3 times, letting it caramelize slightly between applications.
5. Rest & Serve:
-
Let the duck rest for 15 minutes before carving.
-
Serve sliced, drizzled with additional orange glaze.