Orange Duck Recipe

Ever find yourself craving a culinary adventure that’s both elegant and effortlessly impressive? Let me take you on a journey through my latest kitchen conquest: an irresistibly succulent orange-glazed duck that’s been making my taste buds dance like they’re at Coachella!

I love putting together dishes that unite the tastes of strong flavors, and my Orange Duck recipe does just that. The combination of tender duck and a tangy glaze made from fresh orange juice and balsamic vinegar is seriously delish.

I think the brightness of the orange zest and segments really make the dish pop. You could also just call this dish “Duck with an Orange Glaze,” but if you want to impress your friends and family, go ahead and stick with the fancy French title!

Orange Duck Recipe Ingredients

• Duck: Rich in protein and iron, providing a savory, hearty base.
• Orange Juice: Adds a sweet and tangy flavor, high in vitamin C.
• Honey: Natural sweetener, offering floral notes and caramelization.
• Balsamic Vinegar: Provides acidity and sweetness, enhancing depth of flavor.
• Orange Zest: Intensifies citrus aroma, contributing bright, zesty notes.
• Soy Sauce: Adds umami and saltiness, balancing the sweetness.

Orange Duck Recipe Ingredient Quantities

• 1 whole duck (about 5 to 6 pounds), giblets removed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup orange juice
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon orange zest
• 2 oranges, peeled and segmented
• Fresh thyme or parsley for garnish (optional)

How to Make this Orange Duck Recipe

1. Warm up your oven to 375°F (190°C). Give the duck a good rinse under cold running water, then dry it off with some paper towels. Nearly all the surfaces of the duck should be seen after a thorough drying, as water can both stain and hamper browning of the skin during roasting.

2. Add salt and black pepper to the duck, in and out, for seasoning. Take a fork and prick the skin of the duck all over, being careful to not pierce the meat.

3. In a large roasting pan, heat the olive oil on the stove over medium heat. Place the duck in the pan, breast side down, and sear for about 5 minutes until the skin is browned. Flip the duck and sear the other side for an additional 5 minutes.

4. Move the duck to a roasting pan and set it on a rack, so the duck is breast side up. Slide the whole thing into an oven that’s been preheated to 375 degrees F (190 degrees C). Roast the duck for about 1 1/2 hours, without basting, until the skin is golden brown and crisp. An instant-read thermometer should register 165 degrees F (74 degrees C) when it measures the temperature of the meat.

5. When the duck is in the process of roasting, join together some orange juice with chicken broth, balsamic vinegar, honey, soy sauce, and the most important ingredient, orange zest. Put the mixture into a medium saucepan and place it on a burner set to medium heat. Stir occasionally, and bring the mixture to a low simmer.

6. In a small bowl, combine cornstarch and water to make a slurry. Gradually whisk this slurry into the saucepan, stirring constantly until the sauce thickens, about 3-5 minutes. Remove from heat and set aside.

7. After cooking the duck, take it out of the oven and allow it to rest for a period of 10 to 15 minutes before undertaking any carving. This resting period permits the juices to redistribute throughout the flesh and results in a moist, tender finished product.

8. Meticulously carve the duck into the portions you want. Place the duck parts on a serving platter, and make it pop by using fresh orange segments arranged around the duck.

9. Warm the orange sauce and drizzle it over the duck, or serve the sauce on the side.

10. Garnish with fresh thyme or parsley, if using, and enjoy your elegant orange duck dish.

Orange Duck Recipe Equipment Needed

1. Oven
2. Large roasting pan
3. Roasting rack
4. Stove
5. Medium saucepan
6. Small bowl
7. Paper towels
8. Fork
9. Instant-read thermometer
10. Whisk
11. Tongs or large kitchen utensil for flipping duck
12. Knife for carving
13. Serving platter

FAQ

• Q: Can I use duck breasts instead of a whole duck?A: Of course, duck breasts can be used. Cooking times must be shortened, however, because they take less time to cook than a whole duck.
• Q: How do I ensure the skin is crispy?A: It helps to pat the duck dry prior to applying olive oil and salt. Roasting on a rack makes for better air circulation and a crispier skin.
• Q: Is there a substitute for balsamic vinegar?A: Substitute balsamic vinegar with red wine vinegar that has been mixed with a little sugar or honey to mimic the sweetness.
• Q: How should I adjust the recipe if I want it spicier?A: For a little heat, add a pinch of red pepper flakes or a small amount of chili paste to the sauce.
• Q: How long should I roast the duck?A: Duck should be roasted at 350°F (175°C) for roughly 2 to 2.5 hours, or until done, which is to say, until the internal temperature registers 165°F (74°C).
• Q: Can I prepare the sauce in advance?A: Certainly, you can make the sauce a day ahead of time and simply warm it up before serving.

Orange Duck Recipe Substitutions and Variations

Substitute with melted butter or vegetable oil. For olive oil, there’s no problem if you want to melt some butter or just use plain, melted margarine.

Substitute for orange juice: Use pineapple juice or mandarin juice as an alternative.
Balsamic vinegar: Substitute with apple cider vinegar or red wine vinegar.
Honey: You can use maple syrup or agave nectar as stand-ins.
Soy sauce:

Tamari or coconut aminos serve as a great replacement.

Pro Tips

1. Score the Duck Skin: Before seasoning, use a sharp knife to gently score the skin in a crosshatch pattern, being careful not to cut into the meat. This will help the fat render out during roasting, resulting in crispier skin.