Crispy Duck with Orange Sauce
A festive roasted duck with crispy skin and a tangy-sweet orange sauce, perfect for your dinner table.
Ingredients
For the Duck:
1 whole duck (approx. 2-3 kg)
2 tsp salt
1 tsp black pepper
1 tsp Chinese five-spice powder (optional)
1 orange (quartered)
4 garlic cloves (crushed)
2 sprigs fresh thyme or rosemary
For the Orange Sauce:
1 cup fresh orange juice
1 tbsp orange zest
1/4 cup honey
1/4 cup white wine or chicken stock
2 tbsp soy sauce
1 tbsp cornstarch (mixed with 2 tbsp water)
Instructions
1. Prepare the Duck:
Preheat your oven to 170°C (340°F).
Rinse the duck thoroughly and pat it dry inside and out with paper towels.
Season the cavity with salt, pepper, and Chinese five-spice powder (if using). Stuff the cavity with orange quarters, garlic, and thyme/rosemary.
Prick the duck skin lightly all over with a skewer to help render the fat, being careful not to pierce the meat.
2. Roast the Duck:
Place the duck on a rack in a roasting pan, breast side up.
Roast for 1 hour, then flip the duck breast side down and roast for another hour.
For crispy skin, increase the temperature to 200°C (400°F) for the last 15 minutes.
3. Make the Orange Sauce:
In a saucepan, combine orange juice, zest, honey, white wine (or stock), and soy sauce. Bring to a boil over medium heat.
Simmer for 5 minutes, then add the cornstarch slurry. Stir until the sauce thickens. Adjust seasoning to taste.
4. Serve:
Let the roasted duck rest for 15 minutes before carving.
Drizzle the orange sauce over the sliced duck or serve it on the side.
Notes
Pair with roasted vegetables, creamy mashed potatoes, or a fresh arugula salad.
This dish is great for meal prep; the orange sauce can be made a day ahead
Recipe from yumtonight
