Roast Duck with Orange Glaze

Name: Roast Duck with Orange Glaze
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pcs whole duck (about 5 lbs, giblets removed, patted dry); 0.5 tsp salt (for seasoning duck); 1 pinch black pepper (freshly ground); 2 pcs orange (one halved for cavity, one for juice and zest); 4 pcs garlic (cloves, smashed, for cavity); 4 pcs fresh thyme (sprigs, for cavity); 0.5 cup orange juice (freshly squeezed); 3 tbsp honey; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp orange zest (finely grated)

RATING

4.6/5(137)

TASTE SCORE

9/10

Crispy, golden roast duck with a shiny, sweet-tangy orange glaze that caramelizes beautifully on the skin. The meat stays juicy and tender while the glaze balances the richness of the duck. This is an elegant centerpiece for a holiday table or special dinner.

PREP

30m

COOK

120m

SERVES

ONE SERVING IS APPROXIMATELY A QUARTER OF THE ROASTED DUCK.

2626 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the duck.
1.Remove giblets from duck cavity and pat the duck completely dry with paper towels.
2.Score the skin in a crosshatch pattern using a sharp knife, being careful not to cut into the meat.
3.Season the duck all over with salt and black pepper, rubbing it into the skin and cavity.
TIPAir-dry the duck uncovered in the fridge for a few hours or overnight for extra crispy skin.
prep · ~5 min
Stuff the cavity and truss the duck.
1.Halve one orange and place it inside the duck cavity with smashed garlic cloves and fresh thyme sprigs.
2.Tie the legs together with kitchen twine and tuck the wing tips underneath the body.
3.Place the duck breast-side up on the roasting rack inside the roasting pan.
roast · ~60 min
Roast the duck at a low temperature.
1.Preheat the oven to 300°F (150°C).
2.Place the roasting pan in the center of the oven and roast for 1 hour.
3.After 1 hour, carefully remove the pan and prick the duck skin all over with a fork or skewer to release fat.
TIPPricking the skin helps render the fat, making the skin crispy rather than rubbery.
simmer · ~12 min
Make the orange glaze while the duck roasts.
1.Combine orange juice, honey, soy sauce, rice vinegar, and orange zest in a small saucepan.
2.Bring to a simmer over medium heat, stirring occasionally.
3.Cook until the glaze thickens and reduces by half, about 10 to 12 minutes.
TIPThe glaze should coat the back of a spoon. Over-reducing will make it too sticky.
roast · ~40 min
Increase heat and glaze the duck.
1.Remove duck from the oven and increase oven temperature to 400°F (200°C).
2.Brush a generous layer of orange glaze over the entire surface of the duck.
3.Return the duck to the oven and roast for another 30 to 40 minutes, brushing with glaze every 10 minutes.
TIPWatch the duck closely during the final glaze stages — the sugar in the honey can burn quickly.
rest · ~15 min
Check doneness and rest the duck.
1.The duck is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
2.Transfer the duck to a cutting board, tent loosely with foil, and let rest for 15 minutes.
3.Carve the duck into 4 pieces and arrange on a serving platter.
TIPResting the duck lets the juices settle back into the meat, keeping each piece moist and tender.
serve
Serve the roast duck.
1.Drizzle any remaining orange glaze over the carved duck pieces.
2.Serve immediately while the skin is still crisp and the meat is hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the duck bone-dry and air-chill it uncovered in the fridge overnight for maximum skin crispness.
2
Score the skin in a crosshatch pattern without cutting into the meat to help fat render evenly.
3
Prick the skin with a fork after the first hour of roasting to release trapped fat for a shatteringly crisp finish.
4
Baste with glaze every 10 minutes during the high-heat stage to build a glossy, caramelized coating.
5
Watch the duck closely in the final 10 minutes—honey in the glaze can burn quickly once sugars darken.
6
Let the duck rest 15 minutes before carving so juices redistribute and the meat stays tender.

RECIPE VARIATIONS

Adapt it for your goals.

spicy orange

Spicy-orange

Add 1/2 teaspoon red pepper flakes or a minced bird’s eye chili to the glaze for a sweet-heat kick that cuts through duck’s richness.

herb crusted

Herb-crusted

Rub the duck with a mix of chopped rosemary, fennel seeds, and black pepper before roasting for an aromatic, savory counterpoint to the orange.

low sugar

Low-sugar

Reduce honey to 1 tablespoon and sub with a sugar-free maple syrup; the glaze will still caramelize but with fewer carbs.

citrus trio

Citrus-trio

Replace one orange with a lemon and a lime—zest and juice all three—for a brighter, more complex citrus glaze.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron and B Vitamins

Duck meat provides a substantial amount of iron and B vitamins like niacin and B12, which support energy metabolism and red blood cell health.

✓

High-Quality Protein Source

Each serving delivers lean protein essential for muscle repair and satiety, with less saturated fat than many cuts of beef.

✓

Vitamin C from Fresh Oranges

The fresh orange juice and zest in the glaze add a dose of vitamin C, which supports immune function and collagen formation.

✓

Antioxidants from Honey and Thyme

Honey provides natural antioxidant compounds and thyme adds flavonoids, both of which help combat oxidative stress.

QUESTIONS?

Frequently asked questions

Pat the duck very dry, score the skin, air-dry it uncovered in the fridge overnight, and prick the skin after the first hour of roasting to release excess fat.