Zesty Roast Duck with Orange Glaze

Step 1: Prepare the Duck

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature allows the duck to cook slowly and develop a crispy skin.
2. Clean and Dry the Duck: Rinse the duck under cold water and pat it dry with paper towels. This step helps ensure crispy skin.
3. Trim Excess Fat: Trim any excess fat around the neck and cavity areas but leave some fat on the bird; duck fat adds flavor and helps keep the meat moist.
4. Score the Skin: Using a sharp knife, carefully score the skin in a diamond pattern, being careful not to cut into the meat. This allows the fat to render out and makes the skin extra crispy.

Step 2: Season the Duck

5. Season Inside and Out: Season the duck generously with salt, black pepper, thyme, and rosemary on both the outside and inside of the cavity.
6. Stuff the Cavity: Stuff the cavity with quartered orange, garlic cloves, and onion if using. These aromatics infuse the duck with flavor as it roasts.

Step 3: Roast the Duck

7. Roast: Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
8. Baste Every 30 Minutes: Every 30 minutes, carefully spoon out any rendered fat (save it for cooking potatoes or vegetables later!) and baste the duck with its own juices. This step keeps the skin crispy and adds flavor.

Step 4: Make the Orange Glaze

9. Combine Ingredients: While the duck is roasting, prepare the orange glaze. In a small saucepan, combine orange juice, honey, brown sugar, orange zest, balsamic vinegar, ground ginger (if using), and salt.
10. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to cook for about 10-15 minutes or until it has reduced by about half and thickened into a syrup-like consistency.
11. Finish the Glaze: Stir in 1 tablespoon of butter and mix until melted and glossy. Set aside.

Step 5: Glaze and Finish Roasting

12. Glaze the Duck: During the last 20 minutes of roasting, brush the duck with the orange glaze. Repeat once more in the final 10 minutes to achieve a beautiful caramelized exterior.
13. Broil for Extra Crispiness (Optional): For extra crispy skin, you can broil the duck for 2-3 minutes at the end, watching carefully to prevent burning.

Step 6: Rest and Serve

14. Rest the Duck: Once the duck is done, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring tender and juicy meat.
15. Carve and Serve: Carve the duck into pieces and serve with the remaining orange glaze drizzled on top. Garnish with orange slices and fresh herbs if desired.

Tips for Success

• Don’t Skip the Scoring: Scoring the skin helps the fat render out more effectively, resulting in a crispier duck.
• Reserve the Duck Fat: The rendered fat is perfect for roasting potatoes or sautéing vegetables.
• Use Fresh Orange Juice: Fresh orange juice provides a vibrant flavor that complements the richness of the duck.

Serving Suggestions

This Zesty Roast Duck with Orange Glaze pairs wonderfully with:

• Roasted root vegetables: Such as carrots, parsnips, and sweet potatoes.
• Creamy mashed potatoes: For a comforting side that soaks up the glaze.
• Wild rice or couscous: Adds a nice texture and complements the flavors.
• Steamed green beans or asparagus: For a fresh, green contrast.

Conclusion

This Zesty Roast Duck with Orange Glaze brings the flavors of a fine-dining experience into your own home. The combination of crispy skin, juicy meat, and tangy orange glaze is simply irresistible. Perfect for holiday feasts or any special gathering, this dish is bound to become a favorite. Enjoy your culinary masterpiece, and happy cooking!