Crispy Whole Roast Duck with Orange Glaze

Why you're going to love this whole roast duck

There are a few reasons this crispy roasted duck has remained one of my favorite ways to cook a whole duck.

• The skin gets seriously crispy. The overnight refrigerator rest is the secret weapon.
• The meat stays juicy. Duck has plenty of natural fat, and much of it renders as it roasts.
• The orange glaze adds tons of flavor. It's citrusy, savory, barely sweet, and has just enough heat to keep things interesting.
• You get duck fat! Save it for potatoes, fries, vegetables, or pretty much anything that benefits from an extra dose of deliciousness. Like these delicious duck fat truffle fries or these duck fat smashed potatoes.
• It looks impressive. Bring a beautifully browned whole duck to the table and everyone suddenly thinks you worked much harder than you actually did.
• Leftovers are fantastic. Save the meat for another meal like this amazing duck pizza, red duck curry or even this duck ramen!

Ingredients for crispy roast duck

The full ingredient list and amounts are in the recipe card below.

For the duck

• 1 5-6 pound whole duck
• 1 whole orange quartered
• 3 garlic cloves minced
• 3 tablespoons coarse salt
• 1 tablespoon Chinese five spice
• 1 teaspoon Sichuan peppercorns toasted and ground (see notes)

For the orange glaze

• 2 cups orange juice
• 2 tablespoons coconut sugar
• 1 tablespoon ginger paste
• 1 tablespoon soy sauce
• ½ teaspoon crushed red pepper
• 2 tablespoons Shaoxing wine substitute dry sherry

Scroll down to the recipe card for the printable version of the ingredients and instructions.

Key ingredients for this roast duck recipe

• Whole duck - You'll want a 5-6 pound whole duck for this recipe. If your local grocery store doesn't regularly carry duck, check an Asian market or local butcher shop. Frozen ducks are often easier to find than fresh ones.
• Chinese five spice - Chinese five spice gives the duck a warm, aromatic flavor. It pairs especially well with the richness of the duck and the citrusy orange glaze.
• Sichuan peppercorns - Don't let the word "pepper" fool you. Sichuan peppercorns aren't hot like chile peppers. They have a lightly citrusy flavor with that characteristic mouth-tingling quality. Toast them before grinding to bring out their aroma.
• Orange - The orange does double duty here. Quartered orange goes inside the duck cavity while orange juice forms the base of the glaze.
• Duck fat - This is one of the best parts of roasting a duck. As the duck cooks, the fat renders into the bottom of the pan. Save it! Duck fat makes ridiculously good potatoes and adds incredible flavor to roasted vegetables and other savory dishes.

How to get the crispiest duck skin

If crispy skin is your number-one priority—and let's be honest, it should be—don't skip these steps.

• Dry the duck overnight - This is the big one. The uncovered refrigerator rest allows moisture to evaporate from the skin. Less moisture means better browning and crisping in the oven.
• Score the skin lightly - Scoring gives the fat underneath the skin an easier path to render. But don't cut into the meat. We want little cuts through the skin and fat, not giant gashes in the breast.
• Use a roasting rack - A rack keeps the duck elevated above the rendered fat and allows heat to circulate around the bird.
• Save the duck fat before glazing - Spoon the rendered fat out of the pan before brushing on the orange glaze. This keeps the glaze from getting mixed into a pool of duck fat and gives it a chance to caramelize directly on the duck.

A few things that can ruin a great roast duck

• Don't skip the overnight refrigerator rest - This is probably the most important step for crispy skin.
• Don't cut too deeply when scoring - Cutting into the meat can allow juices to escape and makes it harder to get that beautiful skin.
• Don't throw away the duck fat - Please don't. Put it in a container and refrigerate it for future cooking. It is fantastic for roasting potatoes and vegetables.
• Don't rush the resting time - Give the duck 10-15 minutes to rest before carving. I know that crispy skin is calling your name, but give it a few minutes.

Variations and substitutions

• Shaoxing wine - If you don't have Shaoxing wine, use dry sherry as the listed substitute.
• Make the glaze less spicy - The crushed red pepper provides the heat in the orange glaze. If you prefer less heat, adjust it according to your taste.
• Keep the duck simple - The orange glaze is optional when serving. The roasted duck is delicious on its own, or you can serve it with the sauce drizzled over the top.

What to serve with crispy roast duck

This crispy roast duck is rich, so I love pairing it with sides that bring some freshness, texture, or a little extra savory flavor.

For a Chinese-inspired dinner, serve it with Chinese Sausage Fried Rice for a savory rice side that can soak up some of that delicious orange sauce.

Air Fryer Potstickers also make a fun addition if you're putting together a larger Asian-inspired dinner.

And if you've saved that precious duck fat, use it to make a crispy potato side. The combination of roasted duck and duck-fat potatoes is basically a match made in heaven.

For a more traditional dinner, honey roasted parsnips, garlic butter broccoletti work beautifully alongside the rich duck.

And don't forget about the leftovers. Shredded leftover roast duck is fantastic in fried rice, noodles, sandwiches, or other Asian-inspired meals like sizzling rice soup.

Storage, reheating, and make-ahead tips

Store leftover duck in a covered container in the refrigerator.

For reheating, place the duck in a roasting pan and warm it in a 350°F oven for about 10 minutes, until heated through.

Leftover duck can also be reheated in the microwave, although the skin won't stay as crisp.

For longer storage, freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can you make crispy roast duck ahead?

You can do some of the work ahead.

The biggest make-ahead step is actually the overnight refrigerator rest. Season the duck, place it uncovered in the refrigerator overnight, and then continue with the roasting process the following day.

That makes this a particularly useful holiday duck recipe because the prep can happen the day before.

What to do with the duck fat

This deserves its own little section because throwing away duck fat should be illegal in at least three states.

Okay, maybe not.

But seriously—save it.

The rendered fat can be refrigerated for 2-3 months or frozen for up to 6 months.

Use it for crispy potatoes, roasted vegetables, fries, or anywhere you'd normally use another cooking fat.

It has a rich, savory flavor that makes ordinary vegetables taste like they suddenly got invited to a fancy dinner.

What to do with the duck carcass

Don't toss the carcass either.

Once you've carved off the meat, save the bones and leftover bits for duck stock.

The carcass can be used much like chicken bones when making homemade stock, giving you a rich base for soups, sauces, noodles, and other recipes.

Closing thoughts on this crispy roast duck

If you've been nervous about making a whole duck at home, this crispy roast duck is a great place to start.

The process is straightforward: season the duck, let it dry uncovered overnight, roast it slowly enough to render the fat, then finish it with that bright, spicy-sweet orange glaze.

And that skin?

That's the part everyone is going to fight over.

I know this because we've literally stood around the carcass picking off every last crispy piece before putting the bones away for stock.

So make the duck, save the fat, save the carcass, and definitely make extra orange sauce.

You won't regret it.

Recipe