Dinner

Roasted Duck with Orange Glaze

Name: Roasted Duck with Orange Glaze
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4
Ingredients: 1 whole duck; 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp dried thyme; 1 orange, quartered; 1 small onion, quartered; 1 cup fresh orange juice; 1 of Zest orange; 2 tbsp honey; 2 tbsp brown sugar; 2 tbsp balsamic vinegar; 1 tbsp soy sauce; 1 tsp 1 cornstarch mixed with 1 tbsp water

Servings: 4 Total Time: 2 hrs Difficulty: Beginner

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Introduction

Roasted Duck with Orange Glaze is a culinary classic that combines the rich, succulent flavor of roast duck with the bright, tangy sweetness of citrus. Often associated with French cuisine — famously known as Canard à l’Orange — this dish is both elegant and comforting, making it perfect for festive gatherings, special occasions, or when you want to create a restaurant-quality meal at home.

The crispy golden skin of the duck, paired with the glossy orange glaze, creates a stunning centerpiece that looks as good as it tastes. Each bite balances richness with freshness, decadence with lightness — a true harmony of flavors.

Why I Love This Recipe

I love this recipe because it’s a perfect blend of indulgence and refinement. Duck has a naturally deep, savory flavor that’s more luxurious than chicken but less gamey than other poultry. The citrus glaze brightens everything, cutting through the richness and making the dish feel balanced. I also love the versatility — the duck can be the star of a holiday table, yet it’s simple enough to make for an intimate dinner at home. And let’s be honest — the crispy skin is downright irresistible!

Why This is a Must-Try Dish

It’s a show-stopper — ideal for holiday feasts or dinner parties.
The flavor pairing of duck and orange is world-renowned for a reason.
A great recipe to learn if you want to elevate your cooking skills.
It’s restaurant-quality but achievable at home with simple steps.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 4
Calories: ~600 kcal per serving

Cuisine & Course

Cuisine: French-inspired / European Classic
Course: Main Dish

Ingredients

For the Duck:

1 whole duck (about 5–6 lbs / 2.5–3 kg), cleaned and patted dry
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 orange, quartered (for stuffing inside duck)
1 small onion, quartered (for stuffing inside duck)

For the Orange Glaze:

1 cup fresh orange juice
Zest of 1 orange
2 tbsp honey (or maple syrup)
2 tbsp brown sugar
2 tbsp balsamic vinegar (or red wine vinegar)
1 tbsp soy sauce (optional, for depth)
1 tsp cornstarch mixed with 1 tbsp water (to thicken, optional)

Simple Cooking Directions

Season duck, stuff with orange and onion, and roast until skin is golden and crisp.
Prepare orange glaze by simmering juice, zest, honey, and vinegar until thickened.
Brush glaze over duck during final 20 minutes of roasting.
Rest, carve, and serve with extra glaze on the side.

Step-by-Step Preparation Method

Step 1: Prepare the Duck

Preheat oven to 375°F (190°C).
Rinse duck, pat dry thoroughly with paper towels.
Prick the duck skin all over with a sharp knife or skewer (avoid piercing the meat) — this helps fat render.
Rub the duck all over with salt, pepper, garlic powder, and thyme.
Stuff cavity with orange quarters and onion.
Place duck breast-side up on a roasting rack in a roasting pan.

Step 2: Roast the Duck

Roast duck for about 1 hour 20 minutes, draining fat from pan every 30 minutes.
Increase oven temperature to 400°F (200°C) and roast another 20 minutes to crisp skin.

Step 3: Make the Orange Glaze

While duck roasts, combine orange juice, zest, honey, brown sugar, vinegar, and soy sauce in a saucepan.
Simmer over medium heat until reduced by half (10–12 minutes).
Whisk in cornstarch slurry if you prefer a thicker glaze.

Step 4: Glaze the Duck

During the last 20 minutes of roasting, brush glaze generously over the duck.
Roast until skin is golden brown and lacquered.

Step 5: Rest & Carve

Remove duck from oven and let rest 10 minutes before carving.
Serve with extra orange glaze drizzled on top.

How to Serve

Serve carved duck pieces with roasted vegetables, mashed potatoes, or wild rice.
Garnish with fresh orange slices or zest for presentation.
Pair with a glass of Pinot Noir or Cabernet Sauvignon for a restaurant-style experience.

Additional Recipe Tips

Always pat the duck completely dry before roasting — this ensures crisp skin.
Save the rendered duck fat — it’s amazing for roasting potatoes or vegetables.
Pricking the skin is key — it allows fat to escape and prevents greasiness.
Let duck rest before carving so juices redistribute.

Variations

Herbed Orange Glaze: Add rosemary or sage to glaze for earthy notes.
Spiced Version: Add cinnamon and star anise for a holiday-inspired flavor.
Asian Twist: Use soy sauce, ginger, and hoisin sauce in glaze for fusion style.
Mini Portions: Make with duck legs or breasts instead of whole duck for quicker cooking.

Freezing & Storage

Storage: Refrigerate leftovers in airtight containers for up to 3 days.
Freezing: Freeze carved duck and glaze separately for up to 2 months.
Reheating: Reheat duck in a 350°F (175°C) oven until warmed through; reheat glaze on stovetop.

Special Equipment Needed

Roasting pan with rack
Sharp carving knife
Small saucepan (for glaze)
Basting brush

Conclusion

Roasted Duck with Orange Glaze is a classic dish that delivers both flavor and elegance. With its crispy golden skin, tender meat, and glossy citrus glaze, it’s a true centerpiece meal that will impress family and guests alike. The balance of richness from the duck and brightness from the orange makes every bite memorable. Whether for a holiday celebration or a special dinner at home, this recipe is one you’ll treasure and return to again and again.

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