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Irresistible Roasted Duck with Zesty Orange Glaze

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A delicious roasted duck recipe featuring crispy skin and a tangy, zesty orange glaze that balances rich, succulent meat with bright citrus flavors. Perfect for special occasions and dinner parties.

Ingredients

Scale
  • 1 whole duck (about 5–6 pounds / 2.3–2.7 kg), thawed if frozen
  • Salt (preferably kosher salt for even seasoning)
  • Freshly ground black pepper
  • 1 orange, sliced (for roasting and aroma)
  • 2 sprigs fresh thyme
  • 1 cup fresh orange juice (about 2–3 oranges)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon orange zest
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Preheat your oven to 375°F (190°C). Let the duck come to room temperature for about 20-30 minutes before cooking.
  2. Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut into the meat.
  3. Rub the duck all over with kosher salt and freshly ground black pepper, including inside the cavity. Place the orange slices and thyme sprigs inside the cavity.
  4. Place the duck breast-side up on the roasting rack inside your pan.
  5. Roast for about 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of your duck. About halfway through, flip the duck over to breast-side down for 20 minutes, then flip it back breast-side up to finish. Baste occasionally with the rendered fat.
  6. Check the internal temperature; the duck is done when the thickest part of the thigh reaches 165°F (74°C).
  7. Let the duck rest for at least 15 minutes after roasting.
  8. While the duck rests, combine fresh orange juice, honey, soy sauce, vinegar, orange zest, garlic, and ginger in a small saucepan over medium heat. Bring to a simmer and cook for about 5 minutes.
  9. Stir the cornstarch slurry into the simmering sauce and cook until it thickens to a syrupy consistency, about 1-2 minutes. Remove from heat.
  10. Slice the duck and drizzle generously with the zesty orange glaze before serving.

Notes

Score the duck skin to help fat render and achieve crispy skin. Let the duck come to room temperature before roasting for even cooking. Baste occasionally with rendered fat. Watch the glaze carefully near the end to prevent burning. Save leftover duck fat for roasting potatoes.

Nutrition

Keywords: roasted duck, orange glaze, dinner recipe, crispy duck skin, zesty glaze, holiday recipe, easy duck recipe

Find it online: https://realityeats.com/irresistible-roasted-duck-with-zesty-orange-glaze-easy-recipe-for-perfect-dinner/