Irresistible Roasted Duck with Orange Glaze in 4 Steps

There’s something magical about a perfectly roasted duck—crispy skin glistening with a sticky-sweet orange glaze, the rich meat tender and infused with citrus. This roasted duck with orange glaze is my go-to showstopper for holidays and dinner parties, inspired by classic French techniques but simple enough for any home cook. The balance of tangy orange and honey caramelizing into that golden crust? Absolute perfection. Trust me, one bite and you’ll understand why this dish deserves a standing ovation.

Why You’ll Love This Roasted Duck with Orange Glaze

Let me tell you why this recipe has been my secret weapon for dinner parties for years:

• Impressive but approachable: That gorgeous golden-brown skin with orange glaze dripping down? Instant wow factor—yet the steps are simpler than you’d think.
• The perfect flavor balance: Sweet honey and bright orange cut through the rich duck fat so every bite sings.
• Crispy skin dreams: Scoring the skin and proper roasting gives you that shatteringly crisp texture you crave.
• Smells like celebration: The aroma of citrus and roasting duck will have everyone hovering in the kitchen.

Seriously—this duck turns any meal into a special occasion.

Ingredients for Roasted Duck with Orange Glaze

This roasted duck shines because of its simple but carefully chosen ingredients. Here’s what you’ll need:

• 1 whole duck (4-5 lbs), patted completely dry (trust me, this is crucial for crispy skin)
• 2 oranges, sliced (for stuffing – and save a few slices for garnish if you’re feeling fancy)
• 1/2 cup fresh orange juice (please, please use fresh – bottled just doesn’t give the same bright flavor)
• 1/4 cup honey (I like wildflower honey for its floral notes)
• 1 tbsp soy sauce (the secret umami boost)
• 1 tsp grated ginger (freshly grated makes all the difference)
• 2 cloves garlic, minced (because what’s life without garlic?)
• 1 tsp salt and 1/2 tsp black pepper (the simple seasoning that lets the duck shine)

See? Nothing too crazy – just good ingredients treated right. But that duck better be dry, and that orange juice better be fresh – no cheating!

How to Make Roasted Duck with Orange Glaze

Okay, let’s get to the fun part! Making this roasted duck is easier than you think, but there are a few key steps that’ll guarantee perfection. Follow along and you’ll have the most glorious golden bird on your table.

Preparing the Duck

First things first – grab that duck and pat it dry like you mean it. Seriously, get every last bit of moisture off with paper towels. Then, take a sharp knife and score the skin in a criss-cross pattern (don’t cut into the meat!). This helps all that glorious fat render out for crispy skin. Season inside and out with salt and pepper, then stuff the cavity with those orange slices – they’ll perfume the meat from the inside out.

Making the Orange Glaze

While the duck starts roasting, make your glaze. Combine the orange juice, honey, soy sauce, ginger and garlic in a small saucepan. Let it simmer for about 5 minutes until it thickens slightly – you want it syrupy but not too thick. Taste it (careful, it’s hot!) and adjust if needed – maybe a pinch more honey if it’s too tart.

Roasting and Glazing

Pop your duck on a rack in a roasting pan and into a 375°F oven. Here’s the secret: baste every 30 minutes with the drippings. After 1.5 hours, brush that gorgeous glaze all over the duck – get into all those nooks and crannies! Roast for another 30 minutes, basting once more halfway through. When the skin is mahogany-colored and crisp, and the internal temp hits 165°F, you’re golden (literally). Let it rest for 10 minutes before carving – I know it’s hard to wait!

Tips for Perfect Roasted Duck with Orange Glaze

After making this roasted duck more times than I can count, here are my can’t-skip tips for perfection:

• Thermometer is your friend: Take the guesswork out – that duck is ready at 165°F in the thickest part. No thermometer? You’re playing duck roulette.
• Rest like it’s a spa day: Those 10 post-roast minutes let juices redistribute. Skip this and all the good stuff ends up on your cutting board.
• Fresh juice or bust: Bottled orange juice has about as much zing as dishwater. Squeeze it fresh – your taste buds will thank you.
• Baste with abandon: Every 30 minutes isn’t a suggestion – it’s the golden rule for crispy, flavorful skin.
• Save the fat: Strain those glorious drippings and use them for roasting potatoes tomorrow. You’re welcome.

Follow these and you’ll have duck so good, people will think you trained in Paris!

Serving Suggestions for Roasted Duck with Orange Glaze

Now, let’s talk about making this roasted duck the star of your table! For sides, I always go with crispy roasted potatoes – they soak up that incredible duck fat and orange glaze drippings like little flavor sponges. Wild rice pilaf is another favorite, adding a nutty contrast. And don’t forget something bright and fresh – a simple arugula salad with citrus vinaigrette cuts right through the richness. Want to impress? Add roasted carrots glazed with the same orange-honey mixture – it ties the whole meal together beautifully.

Storing and Reheating Leftovers

Let’s be real – if you have leftovers of this roasted duck, you’re luckier than most! Store any extra in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave (unless you love soggy skin) and reheat in a 300°F oven until just warmed through. That low-and-slow method keeps the skin crisp and the meat juicy. Pro tip: brush on a little extra glaze before reheating for that fresh-from-the-oven shine!

Nutritional Information

Estimates vary based on ingredients. Per serving: 450 calories, 25g fat, 40g protein.

FAQ About Roasted Duck with Orange Glaze

Can I use duck breasts instead of a whole duck?
Nope, I wouldn’t recommend it for this recipe. The magic here is in the whole duck—the skin crisps up beautifully, and the meat stays juicy because of the bones. Duck breasts cook too quickly and won’t give you that same wow factor.

Can I make the orange glaze ahead of time?
Absolutely! The glaze keeps well in the fridge for up to 2 days. Just warm it up slightly before brushing it on the duck so it spreads easily.

How do I avoid dry duck?
Basting is your best friend! Those regular basting sessions keep the meat moist. Also, don’t overcook it—pull it out when it hits 165°F and let it rest. Dry duck is usually a sign of neglect or overzealous cooking, so treat it right!

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