Perfect Roast Duck Recipe | Orange Glazed with Garlic and Herbs

If you've never tried making roast duck at home, you're in for a treat! This roast duck recipe delivers restaurant-quality results with incredibly crispy skin, tender juicy meat, and a gorgeous orange honey glaze that takes it over the top.

Course Main Course

Cuisine French-inspired

Keyword holiday duck, orange glazed duck, roast duck

Prep Time 20

Cook Time 1 30

Total Time 2

Servings

Calories 400kcal

Author Alida Ryder

Ingredients

3.7 lb / 1.7kg whole duck
1½ tsp salt
2 garlic cloves smashed
8 sprigs fresh thyme
8 sage leaves

For the glaze

½ cup fresh orange juice
1 tsp fresh thyme leaves
¼ cup honey
½ tsp salt

Instructions

Preheat the oven to 400°F/200°C (fan assisted) / 425℉/220℃ regular.
Remove the giblets and neck from the cavity. Pat completely dry with paper towels.
Use a sharp knife to score the skin over the breast meat in a crosshatch/diamond pattern, cutting through the fat layer but not into the meat. Turn the duck over and poke the skin on the back of the duck with the tip of the knife.
Rub salt all over the duck, inside and out. Stuff the cavity of the duck with garlic cloves, thyme, and sage. You can also add lemon halves for extra flavor.
Place duck, breast-side down on a wire rack placed over a roasting pan.
Place in the preheated oven and roast for 35 minutes.
Drain excess fat from the bottom of the pan.
Turn the duck over and roast for another 35 minutes.
Combine the glaze ingredients in a small saucepan and simmer over medium-high heat for 10 minutes.
Brush the glaze over the duck and roast for another 10-20 minutes until the internal temperature reaches 145℉/62℃ on a meat thermometer.
Remove from the oven and allow to rest for 10 minutes, then carve and serve.

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