Roasted Duck Orange Ginger (Printable)

Tender duck glazed with a bright orange and ginger blend, balancing sweet and tangy flavors for a classic dish.

# What You'll Need:

→ Duck

01 - 1 whole duck (approximately 4.4 lbs), giblets removed
02 - 1 tsp salt
03 - 1/2 tsp black pepper

→ Glaze

04 - 3/4 cup fresh orange juice (from about 2 large oranges)
05 - Zest of 1 orange
06 - 2 tbsp honey
07 - 2 tbsp soy sauce (use gluten-free if necessary)
08 - 1 tbsp freshly grated ginger
09 - 2 garlic cloves, minced
10 - 1 tbsp rice vinegar or white wine vinegar
11 - 1/2 tsp chili flakes (optional)

→ Aromatics

12 - 1 orange, quartered
13 - 1 small onion, quartered
14 - 2 sprigs fresh thyme

# Directions:

01 - Preheat oven to 350°F. Pat duck dry with paper towels and prick skin all over with a sharp knife or skewer, taking care not to pierce the meat.
02 - Season duck cavity and skin evenly with salt and black pepper. Stuff cavity with quartered orange, onion, and thyme sprigs.
03 - Place duck breast-side up on a rack in a roasting pan. Roast for 1 hour, draining excess fat from pan every 30 minutes.
04 - While roasting, combine orange juice, orange zest, honey, soy sauce, grated ginger, minced garlic, vinegar, and chili flakes (if using) in a small saucepan. Simmer over medium heat, stirring occasionally, until glaze thickens and becomes syrupy, about 10 to 12 minutes. Set aside.
05 - After 1 hour, brush duck all over with glaze. Return to oven and roast for an additional 30 to 40 minutes, glazing every 10 to 15 minutes, until skin is deep golden brown and crispy. Internal temperature should reach 165°F.
06 - Remove duck from oven, loosely cover with foil, and let rest for 15 minutes before carving. Serve with remaining glaze.

# Expert Advice:

01 -
  • That deep golden, crackling skin paired with juicy meat feels restaurant-quality but comes together in just over two hours
  • The orange and ginger glaze brings brightness and warmth that makes people ask for the recipe before they even finish eating
  • It's naturally gluten-free and feels elegant enough for a dinner party yet comforting enough for a special weeknight meal
02 -
  • Don't skip the pricking step. Those tiny punctures are what allow the fat to render out, and that's the only way you get truly crispy skin rather than flabby skin.
  • Fresh orange juice really does make a difference. The glaze becomes brighter and more alive with it.
  • That internal temperature of 74°C gives you meat that's cooked through but still has that lovely slight blush of pink. It's tender and juicy rather than dry and sad.
03 -
  • The draining of fat every 30 minutes isn't just technique, it's the secret to skin that actually crisps instead of steaming in its own fat.
  • Brush that glaze on with intention. You're building layers of flavor and color with each application, so take your time rather than doing one thick coat at the end.
  • A cooking thermometer removes all the guesswork. Duck cooked to exactly 74°C is when it reaches that perfect balance of safety and tenderness.

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