Roast Whole Duck with Orange Glaze

French Cuisine

A perfectly roasted duck with a sweet and tangy orange glaze is a showstopper at any festive meal. The crispy skin, juicy meat, and flavorful glaze make this a classic dish that’s sure to impress your guests.

PREP TIME

20 minutes

TOTAL TIME

2-2.5 hours (including roasting time)

SERVES

4-6 Portions

Ingredients

1 whole duck (about 2-2.5 kg)

2 tablespoons olive oil

Salt and black pepper to taste

1 orange, quartered

1 onion, quartered

4 garlic cloves, smashed

1 sprig rosemary

1 tablespoon honey

2 tablespoons fresh orange juice

10.

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Direction

Step 1: Preparing the Duck

Preheat your oven to 180°C. Rinse the duck inside and out, then pat it dry with paper towels. Trim any excess fat from the duck and prick the skin all over with a fork (this helps the fat render and ensures a crispy skin).

Step 2: Making the Herb Butter

Rub the duck inside and out with olive oil, salt, and black pepper. Stuff the cavity with orange quarters, onion, garlic, and rosemary.

Step 3: Roasting the Duck

Place the duck on a roasting rack in a roasting pan, breast side up. Roast for 1.5-2 hours, basting the duck every 30 minutes with its own juices. The duck is ready when the internal temperature reaches 74°C in the thickest part of the thigh and the skin is golden and crispy.

Step 4: Preparing the Orange Glaze

In a small saucepan, combine honey, orange juice, soy sauce, balsamic vinegar, ground ginger, and cinnamon. Bring to a simmer over medium heat and cook for about 5-10 minutes, or until the sauce thickens and becomes syrupy.

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