Print

Crispy Tender Duck à l’Orange Recipe Easy Homemade with Rich Citrus Glaze

crispy tender duck à lorange - featured image
Print Recipe

A delicious recipe for crispy, tender duck with a rich, tangy citrus glaze made from fresh orange juice and zest. Perfect for impressing guests with minimal stress.

Ingredients

Scale
  • 1 whole duck (about 5–6 lbs / 2.3–2.7 kg), preferably fresh or thawed
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 orange, quartered
  • 2 sprigs fresh thyme
  • 1 cup fresh orange juice (about 2–3 oranges), freshly squeezed
  • 1 tbsp orange zest
  • ¼ cup granulated sugar
  • 2 tbsp honey
  • 2 tbsp rice vinegar or white wine vinegar
  • 1 tbsp soy sauce (optional)
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 1 clove garlic, minced
  • 1 small knob of fresh ginger, grated (optional)
  • Optional garnish: freshly sliced green onions or chives
  • Optional garnish: extra orange zest or thin orange slices

Instructions

  1. Pat the duck dry with paper towels. Score the skin in a diamond pattern without cutting into the meat.
  2. Season the duck all over with kosher salt and pepper, including inside the cavity.
  3. Stuff the cavity with the quartered orange and thyme sprigs.
  4. Place the duck on a rack in the fridge uncovered for at least 2 hours or overnight to air-dry the skin for crispiness (optional but recommended).
  5. Preheat the oven to 375°F (190°C). Position a rack in a roasting pan and place the duck breast-side up on the rack.
  6. Roast the duck for 1 hour 20 minutes to 1 hour 40 minutes, basting every 20-30 minutes with its own rendered fat. Tent with foil if skin browns too fast.
  7. Use an instant-read thermometer to check the thickest part of the thigh; it should read 165°F (74°C) when done.
  8. While the duck roasts, prepare the citrus glaze: combine orange juice, zest, sugar, honey, vinegar, soy sauce, garlic, and ginger in a small saucepan.
  9. Bring to a simmer over medium heat and cook until sugar dissolves.
  10. Stir in the cornstarch slurry and simmer until the glaze thickens to a syrupy consistency. Remove from heat and set aside.
  11. Remove the duck from the oven and let it rest for 10-15 minutes to redistribute juices.
  12. Carve the duck into serving pieces and drizzle generously with the citrus glaze.
  13. Garnish with green onions or extra orange zest if desired.
  14. Serve immediately.

Notes

Air-drying the duck skin uncovered in the fridge for several hours or overnight is key for crispy skin. Basting with rendered fat during roasting keeps the skin moist and flavorful. Use an instant-read thermometer to avoid overcooking. Rest the duck before carving to keep meat juicy. For gluten-free, substitute soy sauce with tamari or coconut aminos. Broil for 2-3 minutes at the end if skin needs extra crispiness, but watch closely to avoid burning.

Nutrition

Keywords: duck à l'orange, crispy duck, citrus glaze, roasted duck, easy duck recipe, holiday dinner, dinner party

Find it online: https://blipflavor.com/crispy-tender-duck-a-lorange-recipe-easy-homemade-with-rich-citrus-glaze/