Serves: 4 to 6
Ingredients:
- 1 whole duck, about 5 to 6 pounds
- 1 tablespoon kosher salt
- 1 teaspoon The Spice Way Black Pepper
- 1 orange, quartered
- 1 onion, quartered
- 4 garlic cloves, crushed
- 4 sprigs rosemary
- 4 sprigs thyme
- For the Orange Glaze
- 1 cup fresh orange juice
- 1/2 cup chicken broth
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon orange zest
- Pinch of salt and The Spice Way Black Pepper
Preparation:
1. Heat the oven to 375°F. Remove the giblets and neck if included. Pat the duck dry with paper towels; do not rinse it. Prick the skin lightly all over the breast and legs, being careful not to pierce the meat. Season the cavity and the outside with the salt and black pepper. Fill the cavity with the orange, onion, garlic, rosemary, and thyme.
2. Set the duck on a rack in a roasting pan, breast side up. Roast 1 hour, then carefully spoon off excess rendered fat from the pan. Continue roasting 60 to 75 minutes more, until the thickest part of the thigh reaches 165°F and the skin is deeply browned.
3. While the duck roasts, combine the orange juice, broth, honey, soy sauce, balsamic vinegar, butter, orange zest, salt, and black pepper in a saucepan. Simmer over medium heat for 15 to 20 minutes, until lightly thickened. During the last 20 minutes of roasting, brush the duck with the glaze 2 or 3 times.
4. Let the duck rest 15 minutes before carving. Serve with any extra glaze spooned alongside.
