Orange Lacquered Duck

Elevate your dinner table with this show-stopping Orange Lacquered Duck, a stunning centerpiece that's as flavorful as it is beautiful. This recipe features a whole roasted duck with irresistibly crispy skin, lovingly glazed with a rich and zesty orange sauce made from freshly squeezed orange juice, honey, and a touch of soy sauce for depth. The oven-roasting technique, combined with frequent basting and a quick caramelization at high heat, ensures golden-brown perfection and succulent meat infused with citrusy brightness and savory undertones. Ideal for special occasions or holiday feasts, this dish is as elegant as it is approachable. Serve with fresh thyme sprigs for a fragrant finish and let this citrus-glazed delight transform your next gathering into a gourmet affair. Perfect keywords for this recipe include "roasted duck with orange glaze," "crispy skin duck," and "holiday duck recipe."

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 1 duck (whole, approximately 5 lbs)
• 1.5 cups orange juice (freshly squeezed)
• 2 teaspoons orange zest
• 1 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons white wine vinegar
• 2 cloves garlic (minced)
• 2 teaspoons salt
• 1 teaspoon black pepper (freshly ground)
• 4 sprigs thyme (fresh, optional, for garnish)
• 4 cups water

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the duck by patting it dry with paper towels. Remove any excess fat from the cavity and trim the tail if necessary.

Step 3

Prick the duck's skin all over with a fork, being careful not to puncture the meat underneath. This helps the fat render during cooking and ensures crispy skin.

Step 4

Season the duck generously with salt and pepper, both inside the cavity and all over the skin.

Step 5

Place the duck on a rack in a roasting pan. Pour 2 cups of water into the base of the pan to prevent drippings from burning.

Step 6

Roast the duck in the preheated oven for 1 hour, basting it every 20 minutes with the drippings from the pan.

Step 7

While the duck roasts, prepare the orange glaze. In a medium saucepan, combine orange juice, orange zest, honey, soy sauce, white wine vinegar, and minced garlic. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until the mixture reduces to a syrupy consistency.

Step 8

After the duck has roasted for 1 hour, remove it from the oven. Brush the skin generously with the prepared orange glaze.

Step 9

Increase the oven temperature to 425°F (220°C) and return the duck to the oven. Continue roasting for an additional 20-30 minutes, basting once midway, until the skin is lacquered and crisp. The internal temperature should reach 165°F (74°C) in the thickest part of the breast.

Step 10

Remove the duck from the oven and let it rest for 10-15 minutes before carving.

Step 11

Garnish with fresh thyme sprigs, if desired, and serve alongside additional orange glaze or your choice of side dishes.

Nutrition Facts

Serving size	3911 grams (3911.0g)

Amount per serving	% Daily Value*
Calories	4302

Total Fat 297.20g	381%
Saturated Fat 80.20g	401%
Polyunsaturated Fat 0.00g
Cholesterol 1600mg	533%
Sodium 11677mg	508%
Total Carbohydrate 240.10g	87%
Dietary Fiber 2.70g	10%
Total Sugars 225.70g
Protein 167.00g	334%

Vitamin D 0IU	0%
Calcium 303mg	23%
Iron 16mg	88%
Potassium 3265mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 15.5%

Carbs: 22.3%