Go Back
Crispy Duck Orange Glaze

Crispy Duck Orange Glaze: The Best Sweet and Savory Delight

Crispy Duck Orange Glaze will impress you with its irresistible flavors, perfect for gatherings and celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine French
Servings 4 servings
Calories 600 kcal

Equipment

  • Roasting Pan
  • Small Saucepan
  • Meat Thermometer

Ingredients
  

For the Duck

  • 1 whole Duck, 5-pound fresh or thawed
  • 1 tablespoon Vegetable Oil for coating
  • 2 teaspoons Kosher Salt for seasoning

For the Sauce

  • 1 medium Carrot chopped
  • 1 medium Onion chopped
  • 1 stalk Celery chopped
  • 2 cups Brown Beef or Chicken Stock rich
  • 1 cup Granulated Sugar for gastrique
  • 0.25 cup Red Wine Vinegar for acidity
  • 1 tablespoon Orange Zest from fresh oranges
  • 0.5 cup Orange Juice freshly squeezed
  • 1 teaspoon Freshly Ground Pepper
  • 2 tablespoons Cold Unsalted Butter for finishing

Optional Additions

  • 1 tablespoon Tomato Paste for richness
  • 1 tablespoon Lemon Juice for extra acidity
  • 1 teaspoon Cornstarch or Arrowroot as thickening agents

Instructions
 

Cooking Instructions

  • Preheat the oven to 350°F (175°C).
  • Rinse the whole duck under cold water and pat it dry with paper towels. Prick the skin gently to allow fat to escape while roasting.
  • Rub the duck with vegetable oil and kosher salt, ensuring even coating.
  • In a roasting pan, place chopped carrots, onions, and celery as a base for the sauce.
  • Place the duck breast-side up on the mirepoix and roast for approximately 1.5 hours, or until skin is crispy and a meat thermometer reads 175°F.
  • While the duck roasts, prepare the sauce by simmering the roasted mirepoix with brown stock for 15-20 minutes.
  • In a small saucepan, melt granulated sugar over medium heat until caramelized, then stir in red wine vinegar and simmer until smooth.
  • Add blanched orange zest and orange juice to the stock mixture and stir in the gastrique, adjusting flavors with pepper.
  • Let the duck rest for 15-20 minutes after roasting before carving.
  • Slice the duck and serve drizzled with the orange glaze, garnished with fresh herbs and remaining zest.

Notes

Pair with creamy mashed potatoes for an indulgent meal.
Keyword Crispy Duck, dinner recipe, Duck à l’Orange, Elegant Meal, Orange Glaze, Savory Dish