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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, roasting, and basting with a flavorful orange-honey glaze infused with cinnamon, five-spice, and sherry, resulting in an indulgent and aromatic dish with a beautiful golden exterior and juicy interior.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole duck Patted dry, preferably fresh or thawed
  • 1 tablespoon salt for scoring and seasoning
  • 1 teaspoon pepper freshly ground
  • 1 teaspoon five-spice powder for seasoning
  • 1 cup fresh orange juice about 2-3 oranges, freshly squeezed
  • 2 tablespoons honey for glaze and caramelization
  • 1 teaspoon cinnamon ground or stick, if ground, about 1/2 teaspoon
  • 2 tablespoons sherry adds depth to the glaze

Equipment

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

Method
 

  1. Preheat your oven to 180°C (355°F). Place the rack in a roasting pan to allow air circulation around the duck.
  2. 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.
  3. Rub the duck all over with salt, pepper, and five-spice powder, massaging the spices into the skin and cavity for even flavor.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. While resting, reheat the remaining glaze briefly if needed. Carve the duck, serving slices topped with extra glaze for a glossy finish.
  10. Serve the sliced duck alongside roasted vegetables or your favorite sides, drizzled with any remaining glaze for a stunning presentation and rich flavor.

Notes

Ensure the duck skin is thoroughly dry before roasting for maximum crispness. Use a meat thermometer to check for an internal temperature of 74°C (165°F) for perfectly cooked meat. Applying multiple layers of glaze in the final roasting stage enhances flavor and shine.