Description
A succulent roast duck with a bright and zesty orange glaze, perfect for special occasions.
Ingredients
Scale
- 1 whole duck (about 5-6 lbs)
- 1 orange, quartered
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup orange juice
- 2 tablespoons honey
Instructions
- Preheat your oven to 375°F (190°C).
- Remove giblets from the duck. Rinse duck inside and out and pat dry.
- Stuff the duck cavity with the orange quarters.
- Season the duck all over with salt, pepper, cloves, cinnamon, and ginger.
- Place the duck on a roasting rack in a roasting pan.
- Roast for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- During the last 30 minutes of cooking, prepare the glaze.
- In a small saucepan, combine orange juice and honey. Heat gently until the honey dissolves.
- Brush the glaze over the duck during the last 15-20 minutes of roasting.
- Let the duck rest for 10-15 minutes before carving.
Notes
- For crispier skin, prick the duck skin all over with a fork before roasting.
- Baste the duck with its own juices every 30 minutes for extra moisture.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1/6th of duck
- Calories: 550
- Sugar: 15g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg