Description
Delicious Glazed Roast Duck features a whole duck roasted to crispy perfection and finished with a sweet-savory glaze. With tender, juicy meat and caramelized skin, this elegant dish is ideal for special occasions or indulgent dinners.
Ingredients
- For the Duck:
- 1 whole duck (4–5 lbs), thawed and patted dry
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- For the Glaze:
- 1/2 cup orange juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch (optional, to thicken)
Instructions
- Preheat oven to 350°F (175°C) and place duck breast-side up on a rack in a roasting pan.
- Season duck inside and out with salt and pepper, then rub with oil.
- Roast for 1½–2 hours, basting every 30 minutes with rendered fat; increase heat to 400°F (200°C) for last 15 minutes to crisp skin.
- Meanwhile, combine glaze ingredients—orange juice, honey, soy sauce, Dijon, vinegar, ginger, garlic—in a saucepan; simmer 5–10 minutes until reduced. Stir in cornstarch slurry if desired, cooking 1–2 minutes more.
- Once duck reaches 165°F (75°C) in thickest thigh and skin is golden, brush with glaze and return to oven for 5–10 minutes to caramelize.
- Remove duck and let rest 10 minutes. Carve and serve with extra glaze and sides like roasted vegetables or mashed potatoes.
Notes
- Enhance flavor by stuffing the cavity with rosemary, thyme, or orange slices.
- Substitute orange juice with grapefruit or add zest for a citrus twist.
- Add berries (cranberry or raspberry) to the glaze for a fruity depth.
- Spice it up by adding chili flakes or hot sauce to the glaze.
- Make glaze ahead—store for up to one week and reheat gently before use.
Nutrition
- Serving Size: 1/6 duck
- Calories: 680
- Sugar: 15g
- Sodium: 720mg
- Fat: 55g
- Saturated Fat: 18g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 195mg
