Roast duck isn’t something I make every week, but at the holidays, I want the table to feel a little more special. This recipe shifts the focus from traditional herbs to bright citrus and warm spices, which feel fresh and bold. It’s a way to surprise family and friends, even if they’ve had roast duck before. The process is straightforward, but the results feel indulgent and fragrant.
Why This Roast Duck Will Have You Returning
The crispy skin, the fragrant citrus-spiced glaze, and the tender meat come together in a way that’s both comforting and exciting. It’s the kind of dish that makes holiday gatherings feel extra special, yet it’s straightforward enough to make on a busy weeknight. The layers of flavor and aroma keep pulling me back, craving that perfect bite.
Breaking Down the Flavors and Components
- Duck: Rich, tender meat with crispy skin, the star of the dish.
- Orange juice: Freshly squeezed, bright and tangy, balancing the spices.
- Honey: Adds a glossy, sweet depth that caramelizes beautifully.
- Five-spice powder: Lends a warm, aromatic complexity—think cinnamon, star anise, and cloves.
- Cinnamon: A little goes a long way—smoky and sweet, it makes the glaze stand out.
- Sherry: A splash adds a nutty, complex layer, enhancing the glaze.
- Salt and pepper: Basic but essential for seasoning and flavor balance.
Tools of the Trade for a Flawless Roast
- Roasting rack: Ensures air circulation and crispy skin.
- Sharp knife: Scores the duck skin and carves at the end.
- Saucepan: Simmer the orange glaze.
- Basting brush: Apply glaze evenly.
- Meat thermometer: Check internal temperature to prevent overcooking.
Step-by-step for the perfect holiday duck with a citrus-spiced twist
Step 1: Preheat your oven to 180°C (355°F).
Step 2: Score the duck skin in a crosshatch pattern, careful not to cut into the meat.
Step 3: Rub the duck with salt, pepper, and a pinch of five-spice powder.
Step 4: Place the duck on a rack in a roasting pan, breast side up.
Step 5: Roast for about 1.5 hours, or until the skin is deeply golden and crispy.
Step 6: While roasting, prepare the orange glaze: simmer fresh orange juice with honey, cinnamon, and a splash of sherry.
Step 7: In the last 15 minutes, brush the duck generously with the glaze.
Step 8: Increase oven temperature to 220°C (430°F) for the final crisp, watching closely.
Step 9: Let the duck rest for 15 minutes after roasting, tented loosely with foil.
Step 10: Serve the carved duck with extra glaze and perhaps some roasted root vegetables.
Crispy Skin & Juicy Interior: Key Tips to Nail It
- Skin should be dry before roasting for maximum crispness.
- The glaze should be shiny and thick but not sticky—brush on in layers.
- Duck’s internal temp should reach 74°C (165°F) at the thickest part.
- Meat should be tender, not dry—check after 1.5 hours, longer if needed.
Common Pitfalls and How to Dodge Them
- Skin is soggy or rubbery.? Pat the duck dry thoroughly before roasting to get crispy skin.
- Glaze is burnt or too sticky.? Apply the glaze in thin layers and watch oven temperature in the last 15 minutes.
- Dry, tough meat.? Use a meat thermometer to avoid overcooking.
- Juices run out when sliced.? Let the duck rest at least 15 minutes before carving.
Citrus-Spiced Roast Duck
Ingredients
Equipment
Method
- Preheat your oven to 180°C (355°F). Place the rack in a roasting pan to allow air circulation around the duck.
- Using a sharp knife, score the duck's skin in a crosshatch pattern, making sure not to cut into the meat. This helps render fat and crisp the skin beautifully.
- Rub the duck all over with salt, pepper, and five-spice powder, massaging the spices into the skin and cavity for even flavor.
- Set the duck on the roasting rack, breast side up, and slide it into the oven. Roast for about 1.5 hours, until the skin is deep golden and crispy, checking occasionally for even browning.
- While the duck roasts, pour the orange juice into a saucepan, add honey, cinnamon, and sherry. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens slightly and becomes fragrant, about 10 minutes.
- Once the initial roasting time is up, increase the oven temperature to 220°C (430°F). Carefully brush a generous layer of the glaze all over the duck’s skin using a basting brush.
- Return the duck to the oven and roast for an additional 15 minutes, or until the skin is deeply caramelized and crispy. Keep a close eye to prevent burning.
- Remove the duck from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes to allow juices to redistribute.
- While resting, reheat the remaining glaze briefly if needed. Carve the duck, serving slices topped with extra glaze for a glossy finish.
- Serve the sliced duck alongside roasted vegetables or your favorite sides, drizzled with any remaining glaze for a stunning presentation and rich flavor.
Notes
I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.
