Crispy Roasted Duck with Orange Sauce

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The crispy, salted skin on this amazing Roasted Duck with Orange Sauce might be one of the best things ever. Perfectly crispy, with just the right amount of fat, and a little zing of heat from the zesty orange sauce caramelize on top….yes, yes you want this duck. This duck is life guys.

Don’t be intimidated by this crispy roasted duck. It’s not hard. It’s the perfect Christmas dinner type of dish. But for real, once you make it you’ll be wanting it every regular old Sunday. Maybe even on all the days!

It’s that good. There aren’t too many things in the world that make me feel as good as duck fat. Is that crazy? Maybe. But is it true? Very possibly yes.

The boyfriend and I stood like ravenous hyenas over the duck carcass and tore off every last bit of that beautiful skin before the carcass went in the freezer for…..you guessed it, duck broth! Plus, while your duck is roasting, all the duck fat renders into the pan and can be save for future cooking. MUST be saved for future cooking. This stuff is gold guys.

So see, you’re not just getting a roasted duck here, but beautifully tender, juicy, flavorful meat, to die for crispy skin, a wonderful broth and that oh-so-amazing to cook with duck fat. It’s a win, win, win win.

**You can use the duck fat to make these delicious Duck Fat Truffle Fries or these Duck Fat Smashed Potatoes**

The Ingredients for this Roasted Duck Recipe

You can get most of these ingredients for this roasted duck with orange sauce through the below Amazon links if you don’t feel like going to the store (affiliate links – I earn a small commission to pay for my failed recipe attempts when you buy through these links):

• Chinese five spice
• Garlic
• Szechuan peppercorns
• Orange juice
• Coconut sugar
• Ginger paste
• Soy sauce
• Crushed red pepper
• Shaoxing wine

Where can I find a duck?

It’s unlikely that your local grocery store will have a duck (at least mine doesn’t). However, if you live close to an Asian market, many of them sell ducks, and your local butcher shop should have them as well. You may also be able to find one at specialty shops or Whole Foods.

What is Shaoxing Wine?

Shaoxing wine is a Chinese cooking wine used in many, many Chinese dishes. I cook a lot of Chinese food, so I keep it in my cabinet. It is a dry rice wine that has a slightly nutty taste. While I love the flavors it imparts, you can also substitute a dry sherry.

What are Szechuan peppercorns?

Szechuan peppercorns are a spice commonly used in Chinese cooking. They are not necessarily spicy as the name may infer, but have a slightly numbing, mouth tingling quality to them. The flavor is actually light, and slightly citrusy. Szechuan peppercorns can be difficult to find sometimes. You should be able to get them at your local Asian market (if you have one), but I also included a link to buy below if you can’t find them. We toast and grind the peppercorns to mellow the slight bitterness they have, as well bring out the flavor.

How to Make Crispy Roasted Duck with Orange Sauce

Remove the duck from the package and pat dry with paper towels. Remove the innards and set aside (save these for making duck broth). Place in a large roasting pan.

How to roast Szechuan peppercorns

Place them in a skillet and heat over medium heat. Shake the pan every minute or so to prevent burning. Once they become fragrant (3-5 minutes), remove from heat. Grind the peppercorns with a mortar and pastel or a spice grinder.

In a small bowl, combine the salt, garlic, five spice, and ground Szechuan peppercorns and mix together.

Rub the mixture on all sides of the duck. Place the quartered orange pieces inside the cavity of the duck. Place in the fridge, uncovered, overnight. Leaving the duck uncovered allows some of the moisture in the skin to evaporate, which will help to crisp the skin.

How to roast a whole duck

Remove the duck from the fridge and let it come to room temperature for about 30 minutes. Letting it come to room temperature before cooking will allow the duck to roast more evenly. Preheat the oven to 425 degrees. Place the duck on on a roasting rack, breast side up, in the roasting pan. Using a roasting rack helps to keep the skin crispy on all sides. Place the roasting pan on the middle rack in the oven.

Roast for 40 minutes. Remove from the oven and using 2 large spoon or a large set of tongs, flip the duck over so the breast side is now facing down. Place back in the oven and roast another 40 minutes.

How to Make Orange Glaze for Roasted Duck

Combine all the orange glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Turn the heat down to medium and simmer 20-30 minutes, or until the sauce has been reduced by half.

Remove the duck from the oven and spoon out all the duck fat. After duck fat has been saved, brush the duck with the orange sauce. Flip over so the breast side faces up again, and brush that side with the sauce. Place back in the oven for 10 minutes. Remove and brush with sauce again. Place back in the oven for another 10 minutes. Remove from oven and let the duck rest for 10-15 minutes.

**Save the duck fat in a container and store in the fridge for 2-3 months. It can also be frozen in ice cubes and stored for up to 6 months in the freezer.

Carve and serve the crispy roasted duck with orange sauce on the side or drizzled on top.

Can cooked duck be reheated?

Yes – place leftover duck in a roasting pan and place in a 350 degree oven for 10 minutes, until warmed through. It can also be reheated in the microwave.

Can cooked duck be pink?

Because duck is considered red meat as opposed to poultry, it can be cooked so it’s still pink inside. Many people prefer their duck cooked medium or medium rare, with a touch of pink inside. Typically, crispy roasted duck is cooked all the way through during the roasting process. But if your duck is slightly pink, no need to worry.

Is roasted duck healthy?

Duck has a significant amount of protein in each serving, however, it is also very high in cholesterol. In addition, the skin (the best part) and the duck fat are not good for you. This crispy roasted duck is not a health food recipe.

What goes with roasted duck?

So many things can go with this orange glazed duck. Check out some of these awesome side dishes:

Crispy Roasted Potatoes
Basic Fried Rice with Chinese Sausage
Szechuan Style Green Beans
Thai Red Curry Mac and Cheese
Spicy Cauliflower Wings

Tools used to make this roasted duck with orange sauce

– Roasting pan
– Roasting rack
– Saucepan
– Carving knife
– Wooden spoons
– Glass bowls

More amazing recipes…..

The Best Simple Cured Salmon Recipe
Veal Chops with Truffle Butter
Moroccan Roasted Chicken with Preserved Lemons
Indian Spiced Roasted Chicken
Masala Roasted Winter Vegetables
Curried Turkey Suffed Crescent Rolls
Turkey Pot Pie with Bacon
Couscous Salad with Preserved Lemon and Chickpeas

Did you make this crispy roasted duck with orange sauce? Rate the recipe and leave a comment to let me know how it turned out!

5 from 14 votes

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Crispy Roasted Duck with Orange Sauce

Prep Time

10 mins

Cook Time

1 hr 40 mins

Total Time

1 hr 50 mins

 

Perfectly crispy, with just the right amount of fat, and a little zing of heat from the zesty orange sauce caramelize on top, this roasted duck is perfect for you next gathering!

Course: Main Course

Cuisine: Chinese

Servings: 6 servings

Calories: 601 kcal

Author: Danielle Wolter

Ingredients

• 1 whole duck, 5-6 lbs
• 1 whole orange, quartered
• 3 garlic cloves, minced
• 3 tbsp. coarse salt
• 1 tbsp. Chinese five spice
• 1 tsp. Szechuan peppercorns, toasted and ground (see notes)

Orange Glaze:

• 2 cups orange juice
• 2 tbsp. coconut sugar
• 1 tbsp. ginger paste
• 1 tbsp. soy sauce
• 1/2 tsp crushed red pepper
• 2 tbsp. shaoxing wine (see notes)

Instructions

1. Remove the duck from the package and pat dry with paper towels. Remove the innards and set aside (save these for making duck broth). Place in a large roasting pan.

2. In a small bowl, combine the salt, garlic, five spice, and Szechuan peppercorn and mix together. Rub the mixture on all sides of the duck. Place the quartered orange pieces inside the cavity of the duck. Place in the fridge, uncovered, overnight.

3. Remove the duck from the fridge and let it come to room temperature for about 30 minutes. Preheat the oven to 425 degrees. Place the duck on on a roasting rack, breast side up, in the roasting pan, This helps to keep the skin crispy on all sides. Place the roasting pan on the middle rack in the oven.
4. Roast for 40 minutes. Remove from the oven and using 2 large spoon or a large set of tongs, flip the duck over so the breast side is now facing down. Place back in the oven and roast another 40 minutes.

5. Remove the duck from the oven and spoon out all the duck fat (see note 3). After duck fat has been saved, brush the duck with the glaze. Flip over so the breast side faces up again, and brush that side with the glaze. Place back in the oven for 10 minutes. Remove and brush with glaze again. Place back in the oven for another 10 minutes. Remove from oven and let the duck rest for 10-15 minutes.

6. Carve and serve plain or drizzled with remaining orange sauce.

Orange Sauce:

1. Combine all the glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Turn the heat down to medium and simmer 20-30 minutes, or until the sauce has been reduced by half.

Recipe Notes

1. To roast the peppercorns, place them in a skillet and heat over medium heat. Shake the pan every minute or so to prevent burning. Once they become fragrant (3-5 minutes), remove from heat. Grind the peppercorns with a mortar and pastel or a spice grinder.
2. Dry sherry can be used as a substitute for the Shaoxing wine.
3. I HIGHLY recommend using a roasting rack to roast the duck. This keeps the skin crispy and makes it easier to spoon the duck fate out of the pan. 
4. Save the duck fat in a container and store in the fridge for 2-3 months. It can also be frozen in ice cubes and stored for up to 6 months in the freezer. 
5. To reheat: place leftover duck in a roasting pan and place in a 350 degree oven for 10 minutes, until warmed through. It can also be reheated in the microwave.

Nutrition Facts

Crispy Roasted Duck with Orange Sauce

Amount Per Serving (6 oz)

Calories 601 Calories from Fat 450

% Daily Value*

Total Fat 50g 77%

Saturated Fat 16g 80%

Cholesterol 96mg 32%

Sodium 3096mg 129%

Potassium 512mg 15%

Total Carbohydrates 18g 6%

Dietary Fiber 1g 4%

Sugars 12g

Protein 16g 32%

Vitamin A 9.6%

Vitamin C 69.9%

Calcium 5.4%

Iron 23.9%

* Percent Daily Values are based on a 2000 calorie diet.

[nutrifox id=”52775″]

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