Ingredients:
For the Duck:
- whole duck (about 5-6 pounds)
- Salt and black pepper 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
Instructions:
- Preheat your oven to 350’F (175’C). Remove the giblets and neck from the duck's cavity if they are included:
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer the glaze over medium heat, stirring occasionally, until it reduces and thickens slightly. This will take about 15-20 minutes. Remove from heat.
- 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.
- 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.