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Achieve incredibly crispy skin and succulent, flavorful meat with this classic roast duck recipe. A sweet and tangy orange glaze makes this a showstopping centerpiece for any special occasion or holiday meal.
For 4 servings
Prepare the Oven and Duck
Season and Stuff the Duck
Roast the Duck
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Achieve incredibly crispy skin and succulent, flavorful meat with this classic roast duck recipe. A sweet and tangy orange glaze makes this a showstopping centerpiece for any special occasion or holiday meal.
This french recipe takes 215 minutes to prepare and yields 4 servings. At 2555 calories per serving with 73.91g of protein, it's a moderately challenging recipe perfect for dinner or supper or holiday_meal.
Prepare the Orange Glaze
Glaze and Finish Roasting
Rest and Carve
Substitute the orange with blood oranges or clementines for a slightly different flavor profile in the glaze and stuffing.
Use fresh rosemary sprigs instead of or in addition to thyme inside the duck cavity for a more woodsy, aromatic flavor.
Create a different fruit glaze using cherry preserves, plum sauce, or pomegranate molasses instead of the orange juice and honey base.
Add a pinch of Chinese five-spice powder or ground star anise to the salt and pepper rub for a warm, spiced flavor.
Duck is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Provides significant amounts of iron, vital for red blood cell production and preventing anemia, as well as selenium, a powerful antioxidant that supports immune function and thyroid health.
Duck meat is a good source of B vitamins, particularly niacin (B3) and pyridoxine (B6), which are crucial for converting food into energy and supporting nervous system health.
A single serving of this Roast Duck with Orange Glaze (approximately 315g) contains an estimated 850-950 calories. The exact number can vary based on the duck's fat content and the amount of glaze absorbed.
While delicious, roast duck is a rich dish high in calories and saturated fat, making it best for special occasions. However, it is also an excellent source of protein, iron, selenium, and B vitamins. The skin contains the most fat, so removing it can reduce the fat content.
The most common reasons for non-crispy skin are: 1) Not drying the duck thoroughly with paper towels before seasoning. 2) Not scoring the skin deeply enough to allow the fat to render out. 3) The oven temperature was too low, preventing the skin from crisping up.
Yes, you can roast the duck a day in advance. Let it cool completely, then wrap and refrigerate. To serve, bring it to room temperature for 30 minutes, then reheat in a 175°C (350°F) oven for 20-25 minutes. Apply the glaze in the last 10 minutes of reheating.
This dish pairs beautifully with potatoes roasted in duck fat, a wild rice pilaf, creamy polenta, or a simple green vegetable like steamed asparagus or green beans. A light salad with a vinaigrette also helps cut through the richness of the duck.