There's something undeniably festive about a perfectly roasted duck. The golden, crackly skin, the tender meat, and that irresistible aroma filling the kitchen — it's the kind of dish that demands a special occasion. This Christmas Roast Duck with Orange Glaze and Thyme is a showstopper of a centerpiece, combining the richness of roast duck with the bright, citrusy lift of orange and the earthy perfume of fresh thyme. It's a dish that feels luxurious yet comforting, perfect for a Christmas feast dinner or as a bold alternative for anyone exploring xmas eve dinner ideas.

Whether you're steering away from turkey this year or simply want a meal that feels special without being overly complicated, this duck delivers. Plus, it pairs beautifully with both traditional sides and more modern holiday flavors. If you're into the idea of merging the old with the new, this recipe even works as a unique main for those exploring Christmas seafood dinner menu ideas or the Italian feast of seven fishes — think of it as the land-based interlude among a sea of festive flavors.

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Roast Duck with Orange-Thyme Glaze for a Festive Christmas

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Prep Time 25

Cook Time 2

Total Time 2 25

Course Main Course

Cuisine French

Servings 4

Equipment

Roasting pan with a rack A rack helps the duck roast evenly and allows fat to drip off. If you don’t have a roasting rack, crumple some aluminum foil into thick rings and place the duck on top.
Meat Thermometer Crucial for making sure your duck is cooked perfectly.
Basting brush For applying the glaze during the final stages of roasting.
Small saucepan For simmering the glaze.
Sharp knife or kitchen shears For scoring the duck skin.
Paper towels For drying the duck thoroughly (a dry skin ensures crispy results).

Ingredients

For the Duck

1 whole duck about 5–6 lbs, giblets removed and patted dry
Salt preferably kosher salt – 2 tablespoons
Freshly ground black pepper – 1 tablespoon
1 small orange quartered
1 small onion peeled and halved
4 –5 sprigs of fresh thyme
2 cloves garlic smashed
Zest of 1 orange for extra fragrance

For the Orange Glaze

¾ cup orange juice freshly squeezed
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon grated fresh ginger optional but adds depth
1 teaspoon orange zest
1 sprig of thyme

Instructions

Preheat and Prep

Preheat your oven to 425°F (220°C). Take your duck out of the fridge 30 minutes ahead to bring it to room temperature. This ensures more even cooking.

Dry and Score the Skin

Use paper towels to pat the duck thoroughly dry—especially the skin. Then, using a sharp knife, score the skin in a crosshatch pattern. Make sure you only cut through the skin and fat, not into the meat. This allows the fat to render more easily and the skin to crisp up beautifully.

Season Generously

Rub salt and pepper all over the duck, including inside the cavity. Stuff the cavity with orange quarters, onion halves, garlic cloves, thyme sprigs, and some orange zest. This infuses the duck with flavor as it roasts.

Roast - Part 1

Place the duck on the roasting rack, breast-side up, and roast for 45 minutes. After 45 minutes, flip the duck over (breast-side down) to allow the back to crisp and continue roasting for another 45 minutes. While it roasts, prepare the glaze.

Make the Orange Glaze

In a small saucepan over medium heat, combine orange juice, honey, soy sauce, brown sugar, vinegar, mustard, ginger (if using), orange zest, and a thyme sprig. Bring to a gentle boil, then lower the heat and simmer until slightly thickened—about 10–12 minutes. Set aside.

Roast - Part 2 with Glaze

After the duck has roasted for 90 minutes total, flip it breast-side up again. Brush it generously with the orange glaze, then return it to the oven. Reduce heat to 375°F (190°C) and continue roasting for another 20–25 minutes, glazing every 10 minutes for a lacquered, shiny finish.

Rest and Serve

Once the internal temperature at the thickest part of the thigh reaches 165°F (74°C), remove the duck from the oven. Tent it loosely with foil and let it rest for 15 minutes. This step allows juices to redistribute for moist, tender meat.
Carve and serve with an extra drizzle of glaze if desired.

Pairings

This duck’s sweet-savory profile and herby backbone open it up to a variety of pairings.

Side Dishes

Roasted root vegetables: Think carrots, parsnips, and turnips with olive oil and sea salt.
Duchess potatoes or garlic mashed potatoes: Creamy, buttery, and grounding.
Wild rice with cranberries and pecans: A festive nod that plays well with the citrus glaze.

Sauces & Extras

Cranberry-orange chutney: Reinforces the citrus profile and adds tartness.
Red wine reduction or duck jus: For those who want to lean into the richness.

Wine Pairing

Pinot Noir: Its acidity and cherry notes balance the duck’s richness.
Zinfandel or Merlot: For a fuller-bodied option that complements the glaze’s sweetness.

This dish even works as an elegant centerpiece for a non-traditional Italian feast of seven fishes or as a bridge dish in a mixed menu of land and sea — a creative way to round out feast of the seven fishes recipes if you’re open to blending traditions.

FAQs

1. What kind of duck should I use?

Pekin duck is the most commonly available and ideal for roasting due to its mild flavor and plump size. You could also use Muscovy for a leaner option or Moulard if you prefer richer, more gamey meat.

2. Do I have to score the duck skin?

Yes. Scoring the skin helps release the thick layer of fat under the skin, which is key for crispiness. Just be careful not to cut into the meat itself.

3. Can I make this glaze ahead of time?

Absolutely. The orange glaze can be made up to 3 days in advance and stored in the fridge. Just warm it slightly before using so it's easy to brush on.

4. What can I use instead of thyme?

Rosemary is a great substitute and offers a woodier, more piney flavor that still complements the orange. Sage would also work, especially if you want a more savory holiday profile.

5. Can I use duck breasts instead of a whole duck?

Yes, but you’ll need to adjust the cooking time significantly. Pan-searing duck breasts and then glazing them during the final few minutes in the oven is a quicker option. It won’t have quite the same presentation impact but will still taste amazing.