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Roast Duck with Orange-Thyme Glaze for a Festive Christmas

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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
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

  1. 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

  1. 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

  1. 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

  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

  1. 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

  1. 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

  1. 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.
  2. Carve and serve with an extra drizzle of glaze if desired.