Slow Roasted Duck Orange (Printable)

Succulent slow cooked duck with a bright orange glaze and aromatic herbs for a flavorful main dish.

# What You'll Need:

→ Duck

01 - 1 whole duck (4.4–5.5 lbs), giblets removed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Aromatics

04 - 1 orange, quartered
05 - 1 lemon, quartered
06 - 4 sprigs fresh thyme
07 - 2 sprigs fresh rosemary
08 - 4 cloves garlic, smashed

→ Orange Glaze

09 - 1 cup freshly squeezed orange juice (from 2–3 oranges)
10 - Zest of 1 orange
11 - 2 tbsp honey
12 - 2 tbsp balsamic vinegar
13 - 1 tbsp soy sauce (gluten-free if needed)
14 - 1 tbsp unsalted butter

# How-to Steps:

01 - Set the oven to 300°F to prepare for slow roasting.
02 - Dry the duck thoroughly with paper towels, then prick the skin evenly using a sharp knife or fork, avoiding piercing the meat.
03 - Season the cavity and exterior of the duck with kosher salt and black pepper. Stuff the cavity with orange quarters, lemon quarters, thyme, rosemary, and smashed garlic cloves.
04 - Place the duck breast side up on a rack inside a roasting pan. Roast for 2 hours, basting intermittently with pan juices and draining excess fat as necessary.
05 - Combine orange juice, orange zest, honey, balsamic vinegar, and soy sauce in a small saucepan. Bring to a boil, then reduce to a simmer over medium heat until the mixture reduces by half and thickens slightly (about 12–15 minutes). Whisk in the butter and set aside.
06 - Raise oven temperature to 425°F. Brush the duck generously with the orange glaze, then roast for an additional 20–30 minutes, basting once or twice until the skin turns deep golden and crispy.
07 - Remove the duck from the oven and let it rest for 15 minutes before carving. Serve alongside any remaining glaze.

# Expert Pointers:

01 -
  • The slow roast renders the fat beautifully, leaving you with meat so tender it practically falls off the bone and skin that shatters like glass.
  • That orange glaze isn't just sweet, it cuts through the richness with brightness and a hint of tang that makes every bite feel balanced.
  • You'll have enough rendered duck fat to fry potatoes for a week, which is honestly half the reason I make this now.
02 -
  • Pricking the skin is not optional; skip it and you'll end up with a rubbery, greasy bird instead of crackling perfection.
  • Draining the fat as you go prevents flare ups and smoke, plus you get to save that liquid gold for roasting vegetables or frying eggs all week.
  • Don't skip the resting time or you'll lose half the juices on the cutting board instead of in each bite.
03 -
  • Use a meat thermometer if you're nervous; the thickest part of the thigh should hit 74°C (165°F) when it's done.
  • Baste with a spoon instead of a brush for the final glaze coats; it gives you more control and a thicker, glossier finish.
  • If the skin starts browning too fast during the high heat blast, tent it loosely with foil and let the oven finish the job without burning.

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