Main Course
Roast Duck with Orange Glaze
- Total timeTotal
- 2 hr
- ServingsServings
- 4-6
This roast duck with orange glaze is very easy, and simpler than the classic duck à l'orange, which takes a lot more work.
This roast duck with orange glaze is very easy, and simpler than the classic duck à l'orange, which takes a lot more work.
The secret is in the glaze: it needs a little preparation, and it gives a truly impressive result.
The recipe
Roast Duck with Orange Glaze Recipe
Total time 2 hr · 4-6 servings
Ingredients
Method
- Fresh duck is best, but a frozen one works just as well, as long as you thaw it fully in the fridge 1–2 days ahead.
- Preheat the oven to 190°C, fan.
- Duck is very fatty, so prick small holes all over the skin; this lets most of the fat render out as it roasts.
- Season the duck with salt and pepper inside and out, and set it on a rack in a roasting pan.
- The rack matters: it lets the duck roast evenly and the fat drip into the pan.
- Roast the duck for about 2 hours, until it is nicely browned outside and cooked through.
- As a rule of thumb, allow about 40–45 minutes per kilo.
- Meanwhile, put the orange juice, sugar and orange liqueur in a small saucepan.
- Simmer the glaze, stirring often, and let it reduce well until it is thick and syrupy.
- Take the duck out of the oven, brush it all over with the orange glaze and roast for another 5 minutes.
- Take it out of the oven and let it rest for 10 minutes.
- Serve the roast duck with orange glaze whole and carve it at the table.
