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Roast Duck with Orange Glaze

Roast Duck with Orange Glaze

Of course! This recipe for Roast Duck with Orange Glaze combines the tart sweetness of the glaze with the richness of the duck.


Regarding the Duck:

  • 1 complete duck, weighing about four to five kg
  • To taste, add salt and black pepper.
  • 2 oranges (to juice and zest)
  • 4 minced garlic cloves
  • 2 tsp of fresh thyme leaves
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp olive oil

For the Orange Glaze:

  • One orange’s zest
  • 2 oranges juiced (about one cup)
  • 1/4 cup maple syrup or honey
  • 2 tablespoons of tamari or soy sauce
  • 1/2 a tsp balsamic vinegar
  • 2tbsp as much unsalted butter
  • To flavor, add salt and black pepper.
Roast Duck with Orange Glaze | Masalamingles
Roast Duck with Orange Glaze | Masalamingles


  • Set the oven temperature to 350°F (175°C).
  • Under bloodless walking water, properly rinse the duck both inside and out. Utilizing paper towels, pat it dry. Put the duck inside a roasting pan on a rack.
  • Use a lot of salt and black pepper on the outside and inside of the duck.
  • Combine the olive oil, minced garlic, thyme, rosemary, and the zest of one orange in a small bowl to create a seasoning blend.
  • Make sure the duck is lightly lined by rubbing the seasoning mixture all over it.
  • Slice one of the oranges and place the wedges inside the duck’s hollow interior.
  • Bake the duck for one hour and thirty minutes to two hours in a preheated oven, or until the internal temperature reaches 165°F (74°C) when the thickest section of the thigh is inserted without contacting the bone. The skin should be crispy and golden brown.
  • As the duck roasts, get the orange glaze ready.
  • Combine the orange juice, orange zest, honey, maple syrup, soy sauce, tamari, and balsamic vinegar in a saucepan over medium heat. Simmer the mixture for a while.
  • Allow the glaze to simmer, stirring occasionally, for ten to fifteen minutes, or until it slightly thickens and reduces by about half. Take off the heat and mix in the unsalted butter. To taste, add salt and black pepper for seasoning. Put aside.
  • After the duck is cooked, remove it from the oven and let it rest for ten to fifteen minutes.
  • Reserve some of the arranged orange glaze for serving and brush it over the roast duck.
  • Roast Duck should be carved and served with extra orange glaze drizzled over it. If preferred, you can add orange slices or sparkling herbs as a garnish.
  • Delicious and creative, this Roast Duck with Orange Glaze is perfect for a special occasion or ceremonial supper for the holidays. A delectably unforgettable feast is produced by the marriage of the candied and lemony glaze with the tender duck meat. Taste and adjust the spice and beauty stages to suit your palate, then enjoy this delicious dish!
Roast Duck with Orange Glaze | Masalamingles
Roast Duck with Orange Glaze | Masalamingles

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