Roasted Duck with Orange Glaze

Ingredients

• 1 whole duck (about 4-5 pounds) 1 whole duck (about 4-5 pounds)
• 2 oranges, juiced and zested 2 oranges, juiced and zested
• 3 tablespoons honey 3 tablespoons honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 6g, 5g
• Protein: 35g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pat the duck dry with paper towels and remove any excess fat.
3. 3.
   In a small bowl, combine the orange juice, orange zest, honey, grated ginger, salt, and black pepper to make the glaze.
4. 4.
   Rub the duck with vegetable oil and season it with salt and black pepper.
5. 5.
   Place the duck on a rack in a roasting pan, breast side up.
6. 6.
   Brush the duck with the orange glaze, reserving some for basting during cooking.
7. 7.
   Roast the duck in the preheated oven for about 2 to 2 1/2 hours, or until the skin is crispy and the internal temperature reaches 75°C (165°F).
8. 8.
   Every 30 minutes, baste the duck with the remaining glaze to enhance the flavors and keep it moist.
9. 9.
   Once cooked, remove the duck from the oven and let it rest for 10 minutes before carving.
10. 10.
    Serve the roasted duck with the remaining glaze on the side.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before seasoning it to ensure a crispy skin.
• Orange — Use fresh oranges for the best flavor. Zest the oranges before juicing them to maximize the citrusy aroma.

Tips & Tricks

• To achieve a crispier skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• For an extra burst of flavor, add a splash of orange liqueur to the glaze.
• Serve the roasted duck with a side of roasted potatoes and steamed vegetables for a complete meal.
• If you prefer a spicier glaze, add a pinch of red pepper flakes to the orange glaze mixture.
• Leftover duck can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Carve the roasted duck into slices and arrange them on a platter. Drizzle some of the remaining glaze over the slices for an extra burst of flavor. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Present the roasted duck on a bed of vibrant green lettuce leaves to create an appealing contrast of colors. Place orange slices and sprigs of fresh herbs around the platter for an elegant and visually pleasing presentation.