Slow Roasted Duck with Orange Glaze for a Perfect Dinner

Roasting a duck might sound fancy, but trust me—this slow-roasted duck with orange glaze is surprisingly simple and absolutely packed with flavor. With crispy skin and juicy, tender meat, it’s the kind of dish that feels special enough for a holiday table but is easy enough for a cozy Sunday dinner.

If you love rich, melt-in-your-mouth meats with a glossy, caramelized finish, this recipe is about to become your new favorite!

Why You’ll Love This Recipe

Foolproof crisp skin – Slow roasting lets the fat render beautifully, giving you that signature crispy duck skin.
Minimal ingredients, maximum flavor – Just a handful of pantry staples transform this dish into a showstopper.
Perfect for entertaining – It’s an elegant dish that feels restaurant-worthy but is surprisingly easy to pull off!
Make-ahead friendly – You can roast the duck ahead and glaze it right before serving to save time.

Ingredients Breakdown

Essentials

Whole duck – Look for a fresh or frozen duck about 5-6 lbs. If frozen, make sure to thaw it in the fridge for 24-48 hours beforehand.
Salt & pepper – The foundation of crispy, well-seasoned skin.
Garlic & rosemary – Stuffing the cavity adds subtle aromatic flavor.
Oranges – Fresh juice and zest pack in bright, citrusy depth.
Honey – Helps create a beautifully sticky-sweet glaze.
Soy sauce – Adds savory umami depth to balance the sweetness.

Pro Tips

Pat the duck dry – Drying the skin thoroughly before roasting ensures maximum crispiness.
Don’t skip scoring – Lightly scoring the skin helps the fat render out, preventing a greasy finish.
Cook it low and slow – This method gives you tender meat that’s full of flavor.

Step-by-Step Instructions

1. Prep the Duck:

Preheat your oven to 300°F (150°C).
Pat the duck dry with paper towels, then score the skin in a crosshatch pattern—be careful not to cut into the meat.
Season generously with salt and pepper, inside and out.
Stuff the cavity with orange halves, garlic cloves, and rosemary sprigs.

2. Slow Roast:

Place the duck on a rack in a roasting pan, breast side up.
Roast for about 3 hours, basting with its own fat every 45 minutes.
Flip the duck breast-side down halfway through cooking.

3. Make the Orange Glaze:

In a small saucepan, combine fresh orange juice, honey, soy sauce, and orange zest.
Simmer over medium heat until reduced to a thick syrup, about 10 minutes.

4. Crisp and Glaze:

Increase the oven temperature to 400°F (200°C).
Brush the duck all over with the orange glaze.
Roast for another 10-15 minutes until the skin is deep golden and caramelized.

5. Rest and Serve:

Let the duck rest for 10-15 minutes before carving so the juices redistribute.
Serve with extra glaze on the side!

Chef’s Tips and Tricks

Let it rest – Resting prevents the juices from running out and keeps the meat moist.
Save the duck fat – Strain and store it for amazing roasted potatoes!
Cook time varies – If your duck is larger, it may need an extra 20-30 minutes in the oven.

Recipe Variations and Serving Suggestions

Spiced Glaze – Add a pinch of cinnamon or star anise to the glaze for warmth.
Garlic Butter Finish – After roasting, brush the duck with a little melted garlic butter for extra richness.
Serving ideas – Pair with sautéed greens, roasted root veggies, or a light citrus salad.

FAQs

Can I make this ahead?

Yes! Roast the duck a day ahead, refrigerate, then reheat at 300°F and glaze before serving.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F to keep the skin crisp.

Can I freeze roasted duck?

Absolutely! Let it cool, then freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.