Roasted Duck Orange (Printable)

Tender roasted duck enhanced by a vibrant citrus sauce, balancing rich and fresh tastes.

# What You'll Need:

→ Duck

01 - 1 whole duck (approximately 4.5 lbs), giblets removed
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 orange, quartered
05 - 4 sprigs fresh thyme

→ Orange Sauce

06 - 1 cup fresh orange juice (from about 3 oranges)
07 - Zest of 1 orange
08 - 2 tablespoons sugar
09 - 2 tablespoons white wine vinegar
10 - ½ cup chicken stock
11 - 2 tablespoons Grand Marnier or other orange liqueur (optional)
12 - 2 tablespoons unsalted butter
13 - Salt and pepper, to taste

→ Garnish (optional)

14 - Orange slices
15 - Fresh thyme sprigs

# Directions:

01 - Preheat the oven to 375°F. Pat the duck dry using paper towels. Season both inside and outside with salt and pepper.
02 - Fill the duck cavity with quartered orange and fresh thyme sprigs. Tie the legs securely with kitchen twine.
03 - Place the duck breast-side up on a rack set in a roasting pan. Roast for 1 hour and 20 minutes, occasionally basting with pan juices.
04 - Increase oven temperature to 425°F and roast for an additional 20 minutes to achieve crispy skin. Verify doneness when juices run clear and internal temperature reaches 165°F in the thickest thigh area.
05 - Remove the duck from the oven and let it rest covered loosely with foil for 15 minutes before carving.
06 - Meanwhile, combine orange juice, zest, sugar, and white wine vinegar in a small saucepan. Simmer over medium heat until reduced by half, about 8 to 10 minutes.
07 - Add chicken stock and continue simmering for 5 minutes. Stir in Grand Marnier if using, then whisk in butter until silky and smooth. Season with salt and pepper to taste.
08 - Carve the duck and arrange on a platter. Drizzle with orange sauce and garnish with orange slices and thyme sprigs as desired.

# Expert Advice:

01 -
  • The skin becomes impossibly crisp while the meat stays tender and juicy, which honestly feels like magic the first time it works.
  • The orange sauce is sharp enough to cut through the richness without ever feeling heavy or one-note.
  • Once you nail the technique, you'll find yourself making this for dinner parties because it looks impressive but the work is mostly just waiting.
02 -
  • Pricking the skin all over with a fork before roasting helps render the fat and gives you that crackling texture that makes the whole dish worth making.
  • Don't skip the resting period; I learned this the hard way when I carved too early and the meat lost all its juice to the cutting board.
  • The sauce is forgiving—if it's too tart, add a touch more sugar; if it's too sweet, add a splash of vinegar or stock until it balances.
03 -
  • Buy your duck a day or two ahead and let it sit uncovered in the refrigerator; this helps the skin dry out further and become even crispier.
  • If you can't find fresh orange juice, don't panic—just make sure whatever you use is truly freshly squeezed rather than concentrate.

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