Zesty Roast Duck with Orange Glaze

Description:

Zesty Roast Duck with Orange Glaze is a luxurious and flavorful dish featuring tender, crispy-skinned duck served with a bright, tangy orange glaze. The sweet and citrusy glaze perfectly complements the rich flavor of the duck, making it a fantastic centerpiece for any special meal or celebration.

Ingredients:

For the Duck:

• Whole duck: 1 (about 4-5 lbs)
• Olive oil: 2 tablespoons
• Salt: 1 teaspoon
• Black pepper: ½ teaspoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Fresh thyme: 2 sprigs
• Fresh rosemary: 1 sprig
• Lemon: 1 (cut into quarters, for stuffing)

For the Orange Glaze:

• Fresh orange juice: 1 cup (from about 2 oranges)
• Orange zest: 1 tablespoon
• Honey: 2 tablespoons
• Soy sauce: 1 tablespoon
• Balsamic vinegar: 1 tablespoon
• Garlic: 2 cloves (minced)
• Cornstarch: 1 teaspoon (optional, to thicken)
• Water: 1 tablespoon (if using cornstarch)

Optional Ingredients:

• Cinnamon stick: 1 (for added spice in the glaze)
• Fresh parsley or cilantro: For garnish

Tips for Success:

1. Pat the duck dry: Before roasting, make sure the skin is dry to ensure a crispy skin.
2. Roast with care: Roast the duck at a higher temperature to get a crispy skin while keeping the meat tender and juicy.
3. Rest the duck: After roasting, let the duck rest for 10–15 minutes before carving to allow the juices to redistribute.

Steps to Make It:

1. Prepare the Duck:

1. Preheat your oven to 375°F (190°C).
2. Remove any giblets from the duck and pat the duck dry with paper towels.
3. Rub the duck all over with olive oil, then season generously with salt, pepper, garlic powder, and onion powder.
4. Stuff the cavity of the duck with lemon quarters, thyme, and rosemary.
5. Place the duck on a rack in a roasting pan, breast side up.

2. Roast the Duck:

1. Roast the duck in the preheated oven for about 1½ to 2 hours, or until the skin is golden brown and crispy, and the internal temperature of the duck reaches 165°F (74°C). Baste the duck with its own juices halfway through cooking for extra crispiness.
2. If the skin is not crispy enough towards the end, increase the oven temperature to 400°F (200°C) for the last 10 minutes of roasting.

3. Make the Orange Glaze:

1. While the duck is roasting, combine the orange juice, orange zest, honey, soy sauce, balsamic vinegar, garlic, and a cinnamon stick (optional) in a saucepan over medium heat.
2. Bring the mixture to a simmer and cook for 10-15 minutes, allowing it to reduce by half and thicken slightly.
3. If you want a thicker glaze, mix the cornstarch with water to make a slurry, and stir it into the glaze, cooking for an additional 1–2 minutes. Remove the cinnamon stick if used.
4. Set the glaze aside to cool slightly.

4. Serve the Duck:

1. Once the duck is done, remove it from the oven and let it rest for 10–15 minutes.
2. Carve the duck into serving portions and drizzle the orange glaze over the top. Garnish with fresh parsley or cilantro if desired.

Recommendations:

• Serving suggestion: Serve with roasted vegetables, wild rice, or mashed potatoes for a complete meal.
• Wine pairing: A glass of Pinot Noir or a light, fruity red wine pairs beautifully with the duck and orange glaze.
• Storage: Store any leftover duck in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutrition (Per Serving, Approx. 6 servings):

• Calories: ~450
• Protein: 35g
• Fat: 32g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 8g
• Sodium: 300mg

This Zesty Roast Duck with Orange Glaze will elevate any dinner table with its vibrant flavors and tender meat, perfect for festive meals and special occasions!