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Citrus-Spiced Roast Duck

This roast duck features crispy skin and tender meat, glazed with a bright citrus and warm spice mixture. The process involves scoring and seasoning the duck, roasting until golden, and applying a fragrant glaze made from orange juice, honey, and spices. The final dish boasts a glossy, aromatic exterior and succulent interior, perfect for festive occasions or a special weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Cuisine: French-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole duck patted dry and scored
  • 1 tsp salt for seasoning
  • 0.5 tsp black pepper freshly ground
  • 1 tsp five-spice powder aromatic and warm
  • 1 cup fresh orange juice about 2 large oranges
  • 2 tbsp honey for glaze and caramelization
  • 1 tsp cinnamon ground
  • 2 tbsp sherry adds depth to glaze

Equipment

  • Roasting rack
  • Sharp Knife
  • Saucepan
  • Basting brush
  • Meat thermometer

Method
 

  1. Preheat your oven to 180°C (355°F). Place the duck on a clean surface and score the skin in a crosshatch pattern, being careful not to cut into the meat, which helps render fat and achieve crispy skin.
  2. Rub the duck all over with salt, black pepper, and five-spice powder, ensuring the seasoning penetrates into the scored skin for maximum flavor.
  3. Set a roasting rack inside a roasting pan and place the seasoned duck breast-side up on the rack, allowing air to circulate around it for even cooking and crisping.
  4. Roast the duck in the oven for approximately 1.5 hours, or until the skin turns deep golden and crispy, and the internal temperature reaches 74°C (165°F). As it roasts, the kitchen will fill with a rich aroma.
  5. Meanwhile, prepare the glaze by combining orange juice, honey, cinnamon, and sherry in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the mixture thickens slightly and becomes fragrant, about 10 minutes.
  6. In the last 15 minutes of roasting, brush the duck generously with the warm citrus-spiced glaze using a basting brush, layering multiple coats for a shiny, flavorful crust.
  7. Once the duck has roasted at high heat for the final crisping phase, remove it from the oven and increase the temperature to 220°C (430°F). Continue roasting for another 10 minutes, watching closely to prevent burning, until the skin is extra crispy and glossy.
  8. Transfer the roasted duck to a carving board and tent loosely with foil. Let it rest for at least 15 minutes, allowing the juices to redistribute and ensuring tender, juicy meat.
  9. Carve the duck into slices, revealing tender meat beneath the crispy skin. Serve with extra glaze drizzled over the top and your favorite roasted vegetables or sides for a festive touch.

Notes

Ensure the duck skin is dry before roasting for maximum crispness. Applying the glaze in thin layers prevents burning, and resting the meat is key to juicy slices. Adjust roasting time based on the size of your duck and internal temperature readings.