Crispy Roast Duck with Orange Glaze (Elegant Holiday Dinner)

Why you’ll love it

• Crackling skin, juicy meat: slow roasting renders the fat so the skin turns shatteringly crisp.
• Restaurant results at home: a simple orange glaze and pan sauce make it look and taste like a special night out.
• Bonus duck fat: save the rendered fat for potatoes and vegetables all winter.

Quick facts

Ingredients

For the duck

• 1 whole Pekin (Long Island) duck, 5 to 6 lb (2.3 to 2.7 kg), thawed if frozen
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp finely grated orange zest
• 1 tsp fresh thyme leaves, plus 4 thyme sprigs
• 1 orange, quartered (use the one you zested)
• 1 small yellow onion, quartered
• 3 garlic cloves, smashed

For the orange glaze

• 1 cup (240 ml) fresh orange juice (from 3 to 4 oranges)
• 1/4 cup (85 g) honey
• 2 tbsp apple cider vinegar
• 1/2 tsp fresh thyme leaves
• Pinch of kosher salt

For the orange pan sauce

• 1/2 cup (120 ml) chicken broth
• 1 tbsp orange liqueur, such as Grand Marnier (optional)
• 1 tsp cornstarch mixed with 1 tbsp cold water
• Salt and black pepper, to taste

Step-by-step method

1. Prepare the duck. Remove the neck and giblets from the cavity and pull off the large pieces of loose fat at the cavity opening. Trim the flap of neck skin if it is very long. Pat the duck very dry inside and out with paper towels.

2. Score and season. With a sharp knife, score the skin over the breast in a 1/2-inch (1.25 cm) crosshatch, cutting through the skin and fat but not into the meat. Mix the salt, pepper, orange zest and thyme leaves and rub it all over the duck and inside the cavity. For the crispiest skin, refrigerate the duck uncovered on a rack for 12 to 24 hours.

3. Preheat and stuff. Let the duck sit at room temperature 30 minutes while you preheat the oven to 325°F (165°C). Stuff the cavity with the orange quarters, onion, garlic and thyme sprigs. Prick the skin all over the thighs, back and sides with the tip of a knife or a skewer, holding it at an angle so you pierce only the fat.

4. Start roasting. Place the duck breast side up on a rack in a roasting pan and roast 45 minutes.

5. Prick and drain the fat. Take the pan out, prick the skin again all over and carefully pour or spoon the rendered fat from the pan into a heatproof jar. Return the duck to the oven. Repeat every 45 minutes, roasting 2 hours and 15 minutes in total at 325°F (165°C).

6. Make the glaze. While the duck roasts, combine the orange juice, honey, cider vinegar, thyme and salt in a small saucepan. Simmer over medium heat 10 to 12 minutes, stirring now and then, until reduced to about 1/2 cup (120 ml) and syrupy. Set aside 3 tablespoons for brushing and keep the rest in the pan for the sauce.

7. Crisp and glaze. Raise the oven to 425°F (220°C). Drain the fat one last time and roast the duck 15 minutes. Brush it with half the reserved glaze and roast 5 minutes; brush with the rest and roast 5 to 10 minutes more, until the skin is deep mahogany and crisp. Watch closely so the honey does not burn.

8. Rest the duck. Transfer the duck to a cutting board, tent loosely with foil and let it rest 15 minutes.

9. Make the pan sauce. Add the chicken broth and orange liqueur to the glaze left in the saucepan and bring to a simmer. Stir in the cornstarch mixture and simmer 1 minute, until lightly thickened. Season with salt and pepper.

10. Carve and serve. Discard the aromatics in the cavity. Cut off the legs and thighs, then slice the breast meat off the bone and cut it into thick slices. Arrange on a warm platter and serve with the orange sauce on the side.

How to know it is done

The duck is done when the skin is deep mahogany brown, dry and crisp to the touch, and most of the fat under it has melted away so the skin looks thin and tight over the meat. An instant-read thermometer in the thickest part of the thigh, not touching the bone, should read 175 to 180°F (79 to 82°C), and the legs should wiggle loosely in their joints. The breast will be well done but still juicy thanks to the long, gentle roast.

Tips for the best result

• Dry the skin well and, if you can, dry brine overnight uncovered; dry skin is crisp skin.
• Prick only the skin and fat, never the meat, so the juices stay inside.
• Drain the fat often so the duck roasts instead of frying in its own fat and the oven does not smoke.
• Add the honey glaze only in the last 10 to 15 minutes; sugar burns quickly at high heat.
• Strain and refrigerate the duck fat; it keeps for months and makes incredible roast potatoes.

Variations and substitutions

• Cherry glaze: replace the orange juice with tart cherry juice and add 1/2 cup (75 g) dried cherries to the sauce.
• Cranberry orange: simmer 1/2 cup (50 g) fresh cranberries in the glaze for a festive holiday sauce.
• Five-spice: add 1/2 tsp Chinese five-spice powder to the seasoning rub and 1 tbsp soy sauce to the glaze.
• Without alcohol: skip the orange liqueur; the sauce is still bright and full of flavor.
• Duck fat potatoes: toss 2 lb (900 g) parboiled potato chunks with 3 tbsp duck fat and roast at 425°F (220°C) for 40 minutes.
• Bigger crowd: roast 2 ducks on 2 pans, rotating the pans between racks each time you drain the fat.

Make ahead

Season the duck up to 24 hours ahead and refrigerate it uncovered, which also gives you the crispiest skin. The orange glaze can be made up to 3 days ahead and refrigerated; warm it gently before brushing. You can also roast the duck through step 5 up to 2 hours ahead, keep it at room temperature, and finish it at 425°F (220°C) with the glaze just before dinner, adding about 5 minutes.

Storage and reheating

Refrigerate leftover duck meat in an airtight container for up to 4 days and the sauce separately. Reheat pieces skin side up on a rack at 375°F (190°C) for 10 to 15 minutes, until hot and the skin is crisp again; the microwave makes the skin soft. Cooked duck meat freezes well for up to 3 months. Strain the duck fat into a clean jar and refrigerate up to 6 months.