Go Back

Citrus-Glazed Roast Duck

This recipe features a whole duck roasted to crispy perfection with a bright citrus glaze that infuses the meat with lively, smoky flavors. The process involves scoring and seasoning the duck, roasting until golden and crisp, and finishing with a glossy, tangy glaze. The final dish boasts tender, flavorful meat with crackling skin and a vibrant, sticky coating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole duck patted dry, with excess fat trimmed
  • 1/2 cup orange juice freshly squeezed if possible
  • 1 lemon lemon zest zest only
  • 2 tablespoons honey
  • 1/2 teaspoon five-spice powder adjust to taste
  • 2 tablespoons soy sauce
  • Fresh thyme, parsley for garnish
  • to taste salt preferably sea salt
  • to taste black pepper freshly ground

Equipment

  • Roasting rack
  • Sharp Knife
  • Small saucepan
  • Oven thermometer
  • Basting brush

Method
 

  1. Preheat your oven to 200°C (390°F). Place the rack inside a roasting pan and set aside.
  2. Use a sharp knife to score the duck skin in a diamond pattern, making sure not to cut into the meat. This helps render fat and crisp the skin beautifully.
  3. Generously season the duck with salt, pepper, and a sprinkle of five-spice powder, massaging it into the skin and cavity for even flavor.
  4. Place the duck on the roasting rack breast side up, ensuring it’s stable and not touching the sides of the pan.
  5. Roast the duck in the oven for about 1.5 hours, or until the skin turns deep golden and crispy. Baste with its own fat every 20 minutes to enhance crispiness and flavor.
  6. While the duck roasts, combine orange juice, lemon zest, honey, soy sauce, and a splash of water in a small saucepan. Bring to a gentle simmer, stirring until the mixture thickens into a glossy glaze.
  7. Once the duck is golden and crisp, remove it from the oven and let it rest for 15 minutes, tented loosely with foil. This helps keep the meat juicy.
  8. Bring the glaze to a bubbling consistency, then use a basting brush to coat the duck with a generous layer of the citrus glaze, giving it a shiny, flavorful finish.
  9. Arrange the duck on a serving platter, garnished with fresh thyme and parsley for a fragrant, colorful touch.
  10. Carve the duck and serve immediately, enjoying the crispy skin, tender meat, and lively citrus flavors in every bite.

Notes

Ensure the duck skin is thoroughly dry before scoring for maximum crispness. Keep an eye on the glaze to prevent burning, and always rest the meat before carving for juicy results.