This mouthwatering orange duck recipe by Chef John is a delightful combination of succulent roasted duck with a tangy orange glaze. The crispy skin and tender meat are perfectly complemented by the citrusy sweetness of the orange sauce. It's a wonderful dish to impress your guests or to enjoy as a special treat for yourself.
Ingredients
- 1 whole duck (about 5 pounds)
- Salt and pepper to taste
- 2 oranges
- 1 cup orange juice
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Optional garnish: orange slices and fresh herbs
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse the duck inside and out, then pat dry with paper towels. Season the duck with salt and pepper both inside and out.
- Zest one orange and set aside. Juice both oranges and set the juice aside.
- In a small saucepan, combine the orange juice, honey, soy sauce, and orange zest. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes, or until the sauce thickens slightly.
- Place the duck on a rack in a roasting pan, breast side up. Roast for 1 hour and 30 minutes in the preheated oven. After 1 hour, baste the duck with the orange glaze every 20 minutes.
- In a small bowl, mix the cornstarch and water together to make a slurry. Stir the slurry into the remaining orange glaze and cook for an additional 5 minutes, or until the sauce thickens further.
- Remove the duck from the oven and let it rest for 10 minutes before carving. Serve the duck with the orange glaze on the side or drizzled over the top. Garnish with orange slices and fresh herbs, if desired.
