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Roasted Duck


For the Duck:

  • whole duck (about 5-6 pounds)
  • Salt and black to taste
  • Orange zest
  • 1 onion, quartered
  • 4 garlic cloves, crushed
  • 4 sprigs Of rosemary
  • 4 sprigs of thyme

For the Orange Glaze:

  • 1 cup fresh orange juice
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 balsamic vinegar
  • 2 unsalted butter
  • 1 tablespoon of orange zest
  • Salt and black pepper to taste


  1. Preheat your oven to 350’F (175’C). Remove the giblets and neck from the duck's cavity if they are included:
  2. Rinse the duck inside and out, then pat it dry with paper towels. Season the inside of the duck cavity with salt and black pepper.
  3. Season the inside of the duck cavity with salt and black pepper. Place the quartered orange, onion, crushed garlic cloves, rosemary, and thyme sprigs inside the duck's cavity.
  4. Using kitchen twine, truss the duck by tying the legs together to help it cook evenly. Season the outside of the duck generously with salt and black pepper.
  5. Place the duck on a roasting rack in a large pan, breast side up. Roast the duck in the preheated oven for about 2.5 to 3 hours, or until the Internal temperature reaches 165’F (74’C) in the thickest part of the thigh without touching the bone. The skin should be golden trown and crispy.
  6. While the duck is roasting, prepare the orange glaze. In a saucepan, combine fresh orange juice, chicken broth, honey, soy sauce, balsamic vinegar, unsalted butter, orange zest, salt, and black pepper.
  7. Simmer the glaze over medium heat, stirring occasionally, until it reduces and thickens slightly. This will take about 15-20 minutes. Remove from heat.
  8. During the last 30 minutes of roasting, baste the duck with the orange glaze every 10-15 minutes. This will add a glossy finish and sweet flavor to the skin.
  9. Once the duck is done, remove it from the oven and let it rest for about 15-20 minutes before carving. This resting period allows the juices to redistribute.
Roasted Duck
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