Easy Roast Duck with Orange Glaze Recipe

There’s something unforgettable about a perfectly cooked roast duck with orange glaze recipe served at the holiday table. The skin turns irresistibly golden and crisp, while the meat stays tender, rich, and flavorful. It’s the kind of dish that instantly makes any gathering feel special.

For years, I’ve prepared this holiday roast duck when I wanted to serve something just a little different from turkey or ham. What makes it truly shine is the orange glaze, a glossy, tangy-sweet finish that balances the richness of the duck and adds a bright, festive touch.

When I think of a duck with orange glaze, I’m reminded of long family dinners where everyone leaned in for seconds, savoring that perfect blend of citrus and savory. It’s not just a meal, it’s a centerpiece that brings people together.

If you’re planning your menu, this also makes a stunning Christmas duck recipe. Paired with roasted vegetables, creamy potatoes, or even a simple winter salad, it delivers both elegance and comfort on the holiday table.

And the best part? This isn’t just any bird, it’s a classic holiday poultry recipe that feels indulgent yet surprisingly manageable. With a few key steps, you can achieve restaurant-quality results right from your own oven.

When this bird roasts in the oven, the aroma alone will transport your home into a holiday wonderland. The crackling sound of the skin crisping, the sweet scent of oranges caramelizing, and the anticipation of carving into a perfectly roasted duck makes this dish one of the ultimate festive dinner recipes.

Whether it’s Christmas dinner or another special occasion, this roast duck with orange glaze is guaranteed to impress and create lasting memories around the table.

What You’ll Need When Making Roast Duck with Orange Glaze Recipe

1. Whole Duck (5–6 lbs)

• The star of this recipe, bringing rich, juicy meat and crispy golden skin.
• A whole duck creates a festive centerpiece for any holiday table.
• Choosing a bird around 5–6 pounds ensures even cooking and tender results.

2. Fresh Oranges (Juice + Zest + Quarters)

• Freshly squeezed juice makes the glaze bright and tangy.
• Zest adds concentrated citrus aroma.
• Quartered oranges stuffed inside the cavity infuse flavor from within.

3. Onion (Quartered)

• Balances sweetness with savory depth.
• Roasts gently inside the duck, adding aromatic flavor.
• Helps keep the meat moist as it cooks.

4. Fresh Herbs (Thyme & Rosemary)

• Classic French herbs that perfume the meat.
• Their earthy aroma balances the richness of the duck.
• Stuffing them in the cavity ensures the flavor penetrates while roasting.

5. Honey & Brown Sugar

• Create the sticky, caramelized layer in the glaze.
• Add sweetness that balances the savory duck meat.
• Help the glaze thicken and shine beautifully on the skin.

6. Balsamic Vinegar & Soy Sauce

• Provide depth and umami to the glaze.
• Prevent the sauce from being overly sweet.
• Enhance that glossy, restaurant-quality finish.

7. Chicken Stock

• Forms the base of the glaze, adding body and savory notes.
• Keeps the sauce from being too citrus-forward.
• Helps create a balanced, silky glaze.

8. Seasonings (Salt, Pepper, Garlic & Onion Powder, Paprika)

• A simple but essential seasoning blend that enhances flavor.
• Paprika adds gentle warmth and color to the skin.
• Salt and pepper ensure the duck’s natural taste shines through.

9. Unsalted Butter

• Whisked in at the end of the glaze for a rich, velvety finish.
• Gives the sauce a professional glossy look.
• Balances the acidity of the orange juice and vinega

Quick Tips for the Best Roast Duck with Orange Glaze Recipe

• Always pat the duck dry before roasting for crispier skin.
• Save the rendered duck fat, it’s liquid gold for roasting potatoes or even a holiday sweet potato recipe.
• Let the duck rest before carving to lock in juices.
• Glaze in the last 20 minutes only to avoid burning.
• Pair with sides like roasted vegetables, wild rice, or sweet potato casserole.

Equipment for Making This Roast Duck with Orange Glaze Recipe

1. Roasting Pan with Rack

• Keeps duck elevated for even cooking and fat drainage.

2. Sharp Chef’s Knife

• For scoring the skin and carving.

3. Saucepan

• To simmer and reduce the glaze.

4. Basting Brush

• Essential for glazing the duck evenly.

5. Meat Thermometer

• Ensures the duck reaches a safe internal temp of 74°C (165°F).

Why You’ll Love This Roast Duck with Orange Glaze Recipe

• It’s an elegant holiday dinner centerpiece.
• Combines savory, sweet, and citrus flavors.
• Creates a crispy-skinned, juicy holiday duck that wows guests.
• Perfect for duck for special occasions like Christmas and New Year’s.
• Brings a touch of French sophistication to family feasts.
• Delicious leftovers that taste even better the next day.
• Duck is rich in protein and iron, supporting muscle health and energy.
• Orange juice provides Vitamin C, boosting immunity during winter.
• Homemade glaze reduces additives compared to store-bought sauces.
• Healthy fats from duck (when consumed in moderation) support brain and heart health.

Conclusion

If you’ve been looking for a showstopper dish that brings elegance and comfort to your holiday table, this orange glazed duck recipe is the one. Its crispy skin, tender meat, and sweet citrus glaze make it an unforgettable main course for Christmas duck recipes, family feast recipes, or any winter festive meal. Not only does it taste incredible, but it also creates memories around the table and isn’t that what holiday cooking is all about?

Whether paired with a holiday sweet potato recipe, roasted vegetables, or wild rice, this duck is guaranteed to earn a standing ovation. So gather your loved ones, carve into this golden bird, and make it a tradition that comes back year after year.

✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.

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Easy Roast Duck with Orange Glaze Recipe

This orange glazed roast duck recipe is a show-stopping holiday poultry dish that delivers tender, juicy meat with perfectly crispy skin and a rich citrus glaze. Ideal for Christmas dinner, Thanksgiving, or any winter festive meal, this duck recipe combines classic French-style cooking with a modern holiday twist, making it the perfect centerpiece for an elegant holiday dinner or family feast.

Crispy

Author: Lia Agbor Cooking Method: Baking, Roasting Cuisine: American, French Courses: Dinner, Lunch Recipe Keys: High Iron High Protein

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Prep Time 20 mins Cook Time 2 hrs Total Time 2 hrs 20 mins Difficulty: Beginner Cooking Temp: 190  C Servings: 6 Calories: 580

Ingredients

Scale

1/2x 1x 2x 3x

For the Duck

• 1 whole duck (about 5–6 lbs) cleaned and patted dry
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 medium orange, quartered
• 1 medium onion, quartered
• 4 sprigs fresh thyme
• 2 sprigs rosemary

For the Orange Glaze

• 1 cup freshly squeezed orange juice
• 1 Zest of orange
• ½ cup chicken stock
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 2 teaspoons 2 cornstarch mixed with 2 tablespoons water ((for thickening))
• 1 tablespoon unsalted butter

Instructions

1. Preheat and Prepare

   • Preheat your oven to 190°C (375°F).

   • Remove the duck from packaging, trim excess fat, and pat dry with paper towels.

   • A dry surface is essential for crispy skin.

   Mark as complete

1. Score the Skin

   • Using a sharp knife, score the duck’s skin in a crisscross pattern, being careful not to cut into the meat.
   • This helps the fat render out during roasting, ensuring a roast duck with crispy skin.
   Mark as complete

1. Season and Stuff

   • Rub the duck inside and out with salt, pepper, garlic powder, onion powder, and paprika.

   • Stuff the cavity with orange quarters, onion quarters, thyme, and rosemary.

   
   Mark as complete

1. Roast the Duck

   • While the duck roasts, combine orange juice, zest, chicken stock, honey, brown sugar, balsamic vinegar, and soy sauce in a saucepan.

   • Simmer over medium heat until reduced by half.

   • Whisk in cornstarch slurry to thicken, then finish with a tablespoon of butter for richness.

   Mark as complete

1. Glaze and Finish

   • After 90 minutes, brush the duck generously with orange glaze.

   • Increase oven temperature to 200°C (400°F) and roast for another 20–25 minutes, basting with glaze every 10 minutes until the skin is golden and caramelized.

   
   Mark as complete

1. Rest and Serve

   • Remove duck from oven and let it rest for 15 minutes before carving.

   • Serve with extra glaze on the side.

   
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 carved portion of duck with glaze

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Amount Per Serving

Calories 580kcal

% Daily Value *

Total Fat 32g50%

Saturated Fat 9g45%

Cholesterol 160mg54%

Sodium 560mg24%

Potassium 550mg16%

Total Carbohydrate 14g5%

Dietary Fiber 1g4%

Sugars 10g

Protein 52g104%

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Vitamin A 900 IU

Vitamin C 18 mg

Calcium 40 mg

Iron 5 mg

Vitamin D 20 IU

Vitamin E 2 IU

Vitamin K 12 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Score, don’t pierce, deep cuts ruin texture.
• Always roast duck on a rack for airflow.
• Drain fat regularly to avoid greasy results.
• Glaze at the end for shine and flavor.
• Rest before carving for tenderness.