Roasted Duck with Orange Glaze

Instructions

1. Step 1

   Heat the oven to 220°C. Set the duck on a rack in a roasting pan, remove any giblets, and pat the skin and cavity thoroughly dry.

   Ingredients used: 1.0 piece Whole Duck

   Cookware: cutting board, roasting pan, Roasting Rack

2. Step 2

   Trim any large flaps of excess fat. Score the breast skin in a shallow crosshatch without cutting into the meat, then season the duck inside and out with the salt and black pepper.

   Ingredients used: 12.0 gr Fine Salt, 2.0 gr Ground Black Pepper

   Cookware: Chef Knife, cutting board

3. Step 3

   Finely zest and juice three oranges into a bowl. Quarter the remaining orange, and reserve the juice and zest for the glaze.

   Ingredients used: 4.0 piece Orange

   Cookware: Chef Knife, citrus juicer, cutting board, Fine grater, mixing bowl

4. Step 4

   Loosely fill the duck cavity with the orange quarters, onion, garlic, and thyme. Place the duck breast-side up on the roasting rack.

   Ingredients used: 5.0 gr Fresh Thyme, 12.0 gr Garlic, 1.0 piece Onion

   Cookware: roasting pan, Roasting Rack

5. Step 5

   Roast the duck at 220°C for 20 minutes to begin browning the skin.

   Timer: 20 min (fixed)

   Cookware: roasting pan, Roasting Rack

6. Step 6

   Reduce the oven temperature to 180°C and continue roasting for 55 minutes.

   Timer: 55 min (fixed)

   Cookware: roasting pan, Roasting Rack

7. Step 7

   Meanwhile, combine the reserved orange juice and zest with the chicken stock, honey, and red wine vinegar in a saucepan. Bring to a simmer over medium heat, then cook until reduced enough to lightly coat a spoon.

   Timer: 15 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock, 60.0 gr Honey, 30.0 ml Red Wine Vinegar

   Cookware: saucepan, whisk

8. Step 8

   Remove the glaze from the heat and whisk in the chilled butter until smooth and glossy.

   Ingredients used: 30.0 gr Butter

   Cookware: saucepan, whisk

9. Step 9

   Brush the duck with a thin layer of glaze. Roast at 180°C for another 25 to 35 minutes, applying two more thin coats, until the thickest part of the thigh reaches at least 74°C without touching bone.

   Timer: 25 min (fixed)

   Cookware: instant-read thermometer, pastry brush, roasting pan, Roasting Rack

10. Step 10

    Transfer the duck to a cutting board and rest it for 20 minutes. Carve and serve with any remaining warm glaze.

    Timer: 20 min (fixed)

    Cookware: Carving Knife, cutting board, saucepan