Zesty Roast Duck with Orange Glaze

A perfect dish for special occasions, this Zesty Roast Duck with Orange Glaze is an elegant combination of savory and sweet flavors. The crispy golden skin, infused with aromatic herbs and complemented by the tangy orange glaze, makes this duck recipe a delightful centerpiece for your dinner table.

Ingredients

• 1 whole duck (about 5-6 lbs)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 large orange, sliced
• 1 medium onion, quartered
• 1-2 sprigs fresh rosemary (optional)

For the Orange Glaze:

• 1 cup fresh orange juice (about 2-3 oranges)
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon orange zest
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

Directions

1. Prep the Duck: Preheat your oven to 375°F (190°C). Pat the duck dry with paper towels and season it inside and out with salt, pepper, garlic powder, and thyme. Stuff the cavity of the duck with the sliced orange, onion, and rosemary sprigs for extra flavor.
2. Score the Skin: Using a sharp knife, score the skin of the duck in a crisscross pattern, being careful not to cut into the meat. This will help the fat render and give the skin a crispy texture during roasting.
3. Roast the Duck: Place the duck breast-side up on a rack in a roasting pan. Roast for about 1.5 to 2 hours, or until the skin is golden and crispy. The internal temperature of the thickest part of the duck should reach 165°F (74°C). Occasionally baste the duck with the pan drippings to ensure an even, crispy finish.
4. Prepare the Orange Glaze: While the duck is roasting, combine the orange juice, honey, soy sauce, balsamic vinegar, and orange zest in a saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally until the honey is dissolved. In a small bowl, mix the cornstarch with cold water and stir it into the simmering glaze, allowing it to thicken for about 5-7 minutes.
5. Glaze the Duck: In the final 20 minutes of roasting, brush the duck generously with the orange glaze. Allow it to caramelize and form a glossy coating on the skin. For a more intense flavor, you can repeat glazing once more before serving.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 1.5 to 2 hours
• Total Time: 2 to 2.5 hours
• Servings: 4-6 (depending on portion size)

Variations

• Herb Variation: For a different flavor profile, you can replace the thyme with other fresh herbs like rosemary or sage, or use a combination of both.
• Citrus Variation: Experiment with adding other citrus fruits, such as lime or lemon, to the glaze for an added zesty punch.
• Spicy Kick: Add a small amount of chili flakes or a dash of hot sauce to the glaze for a spicy-sweet contrast.

Storage/Reheating

• Storage: Leftover roasted duck can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the duck in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. To maintain the crispiness of the skin, consider reheating it under the broiler for a few minutes.

10 FAQs

1. Can I use a frozen duck? Yes, if using a frozen duck, be sure to fully thaw it in the refrigerator for at least 24 hours before cooking.
2. Can I cook this duck at a higher temperature? While you can increase the temperature, cooking at 375°F ensures even cooking and a crispy skin without overcooking the meat.
3. Is it necessary to score the skin? Scoring the skin helps the fat render out and results in a crispy texture. While it is not strictly necessary, it is highly recommended for the best results.
4. Can I make the glaze ahead of time? Yes, the orange glaze can be made up to 2 days ahead of time. Simply store it in the refrigerator and reheat before glazing the duck.
5. Can I make this recipe without soy sauce? If you prefer a soy-free version, you can use coconut aminos or a soy sauce substitute.
6. Do I need to baste the duck during cooking? Basting helps achieve crispy skin and adds flavor, but it is not essential. If you prefer, you can skip this step.
7. What’s the best way to carve a duck? Let the duck rest for about 10 minutes after roasting. Then, slice down along the breast bone and separate the legs and wings carefully.
8. Can I use duck breasts instead of a whole duck? Yes, if you prefer using duck breasts, you can follow the same steps but reduce the cooking time to about 15-20 minutes per side.
9. How can I make the skin even crispier? To achieve extra crispy skin, try patting the duck dry with paper towels before seasoning and roasting. Avoid covering it while cooking.
10. Can I freeze the duck? Yes, you can freeze the cooked duck. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Reheat thoroughly before serving.

Conclusion

This Zesty Roast Duck with Orange Glaze is an impressive dish that combines the richness of duck with the bright, sweet tang of orange. Perfect for holiday gatherings, special occasions, or whenever you want to enjoy a sophisticated meal at home. With its flavorful glaze and crispy skin, this dish is sure to leave a lasting impression on your guests.

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