Whole Roast Duck with an Orange and Honey Glaze
A whole duck roasts slowly while orange juice and honey reduce to a glossy glaze.
A whole duck roasts slowly while orange juice and honey reduce to a glossy glaze. Trim excess fat and pat the skin dry so it browns; save the glaze for the later roasting stage to avoid burnt honey. Check the thickest meat with a thermometer and rest the bird before carving. Serve orange wedges separately to brighten the rich meat. Heat oven to 180°C (350°F); trim excess fat from duck, pat dry and season inside and out with salt and pepper. Place breast up on a rack over a roasting tray and roast 75 minutes, draining excess rendered fat safely as needed. Squeeze juice from three oranges and simmer with honey 5 minutes until syrupy; save the fourth orange for wedges.
Recipe card
Whole Roast Duck with an Orange and Honey Glaze
Equipment: Mixing bowls, measuring tools and suitable baking pan or skillet
Ingredients
Instructions
Prepare
Heat oven to 180°C (350°F); trim excess fat from duck, pat dry and season inside and out with salt and pepper.
Start
Place breast up on a rack over a roasting tray and roast 75 minutes, draining excess rendered fat safely as needed.
Glaze
Squeeze juice from three oranges and simmer with honey 5 minutes until syrupy; save the fourth orange for wedges.
Finish
Brush duck with glaze and roast another 45 to 60 minutes, brushing again near end, until the thickest meat reaches 74°C (165°F).
Rest
Rest duck 15 minutes, then carve and serve with orange wedges and pan juices after skimming fat.
How to tell when it is ready
Rest duck 15 minutes, then carve and serve with orange wedges and pan juices after skimming fat.
Tips
- Heat oven to 180°C (350°F).
- Place breast up on a rack over a roasting tray and roast 75 minutes, draining excess rendered fat safely as needed.
- Squeeze juice from three oranges and simmer with honey 5 minutes until syrupy.
- Brush duck with glaze and roast another 45 to 60 minutes, brushing again near end, until the thickest meat reaches 74°C (165°F).
Troubleshooting
- If glaze darkens, cover loosely and reduce heat.
- If skin stays pale, dry it well before roasting.
Substitutions
- Use another similarly sized whole duck and adjust roasting time by temperature.
- Use mild clear honey for the same amount.
Variations
- Add a little thyme under the bird.
- Use lemon juice with orange for a sharper glaze.
Serving suggestions
- Serve with orange wedges.
- Pair with roasted potatoes.
- Add braised cabbage.
- Offer a green salad.
Make ahead
Prepare the measured ingredients in advance. Refrigerate cooked duck within 2 hours up to 3 days; reheat to 74°C (165°F).
Storage
Refrigerate cooked duck within 2 hours up to 3 days; reheat to 74°C (165°F).
Food safety
Do not wash raw poultry; cook whole duck to 74°C (165°F) and sanitize utensils.
Frequently asked questions
How do I know orange-honey roasted duck is ready?
Rest duck 15 minutes, then carve and serve with orange wedges and pan juices after skimming fat.
How should I store orange-honey roasted duck?
Refrigerate cooked duck within 2 hours up to 3 days; reheat to 74°C (165°F).
Serve with orange wedges. Refrigerate cooked duck within 2 hours up to 3 days; reheat to 74°C (165°F).
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