Slow Roasted Duck Orange (Print)

Succulent slow-roasted duck enhanced with a bright citrus glaze and crispy skin for a gourmet main dish.

# What You Need:

→ Duck

01 - 1 whole duck (4.4–5.5 lbs), giblets removed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Aromatics

04 - 1 orange, quartered
05 - 1 lemon, quartered
06 - 4 sprigs fresh thyme
07 - 2 sprigs fresh rosemary
08 - 4 cloves garlic, smashed

→ Orange Glaze

09 - 1 cup freshly squeezed orange juice (from 2–3 oranges)
10 - Zest of 1 orange
11 - 2 tbsp honey
12 - 2 tbsp balsamic vinegar
13 - 1 tbsp soy sauce (gluten-free if required)
14 - 1 tbsp unsalted butter

# How to Make:

01 - Preheat oven to 300°F. Pat duck dry with paper towels and prick skin all over carefully without piercing meat.
02 - Season interior and exterior with salt and pepper. Stuff cavity with orange quarters, lemon quarters, thyme, rosemary, and smashed garlic.
03 - Place duck breast-side up on a rack in a roasting pan. Roast for 2 hours, basting occasionally with pan juices and draining excess fat as needed.
04 - In a small saucepan, combine orange juice, orange zest, honey, balsamic vinegar, and soy sauce. Bring to a boil then simmer for 12–15 minutes until reduced by half and syrupy. Whisk in butter and set aside.
05 - Increase oven temperature to 425°F. Brush duck generously with orange glaze and continue roasting for 20–30 minutes, basting once or twice, until skin is deep golden and crisp.
06 - Remove duck from oven and let rest 15 minutes before carving. Serve with remaining glaze.

# Expert Advice:

01 -
  • The slow roast makes the meat so tender it practically falls off the bone while the skin crisps to a shatteringly golden finish.
  • Orange glaze adds a bright, tangy sweetness that cuts through the richness without overpowering the duck.
  • It looks and tastes impressive but the actual work is mostly just waiting and basting.
  • Youll have leftover duck fat for the most incredible roasted potatoes youve ever made.
02 -
  • Pricking the skin is non negotiable. The first time I skipped this step, the fat stayed trapped under rubbery skin and the whole thing was a greasy mess.
  • Drain the fat halfway through or it will spatter everywhere when you crank up the heat. I learned this the hard way, with smoke and a very loud alarm.
  • Let the duck rest. If you carve it right away, all the juices run out onto the board and the meat dries out fast.
03 -
  • If your oven runs hot, check the duck after 1 hour 45 minutes. Every oven is different, and you dont want to overcook it during the slow phase.
  • Baste with purpose. Each time you open the oven, you lose heat, so make it count by brushing glaze generously and evenly.
  • Use a meat thermometer if youre unsure. The thickest part of the thigh should read about 75°C (165°F) when its done.

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