Roasted Duck With Orange Glaze

Roasted duck with orange glaze is a classic dish that embodies elegance and vibrant flavor. The rich, tender meat of the duck pairs perfectly with the sweet and tangy orange glaze, creating a harmony of tastes that feels both luxurious and comforting. Perfect for a holiday feast or a special dinner party, this recipe combines simple preparation techniques with stunning results. The crispy, golden skin of the duck contrasts beautifully with the glossy glaze, making it a feast for both the eyes and the palate. Serve with roasted vegetables or wild rice to complete this sophisticated dish.

Ingredients:

• 1 whole duck (about 4-5 pounds), cleaned and patted dry
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 orange, halved
• 2 sprigs fresh thyme
• 2 cloves garlic, smashed
• 1/4 cup orange juice
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon orange zest
• 1 teaspoon cornstarch (optional, for thickening)

Instructions:

1. Prepare the Duck:
   • Preheat your oven to 375°F (190°C).
   • Season the duck inside and out with salt and pepper.
   • Stuff the cavity with the halved orange, thyme, and smashed garlic.
   • Use a sharp knife to prick the skin of the duck all over, avoiding cutting into the meat. This helps release the fat and ensures crispy skin.
2. Roast the Duck:
   • Place the duck on a roasting rack in a roasting pan.
   • Roast in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature of the thickest part of the duck reaches 165°F (74°C). Baste the duck with its own fat every 30 minutes for extra crispiness.
   • If the skin is not as crispy as desired, broil the duck for 5 minutes at the end of cooking.
3. Prepare the Orange Glaze:
   • In a small saucepan, combine the orange juice, honey, soy sauce, balsamic vinegar, and orange zest. Bring to a simmer over medium heat.
   • Let the mixture simmer for 5-7 minutes until slightly thickened. If desired, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the glaze for a thicker consistency.
4. Glaze the Duck:
   • In the last 10 minutes of roasting, brush the duck generously with the orange glaze. Repeat once more before serving for a rich, glossy finish.
5. Serve:
   • Let the duck rest for 10 minutes before carving. Serve with the remaining glaze drizzled over the slices or in a small bowl on the side.

Enjoy this delightful dish that brings a touch of gourmet to your dining table!