Roasted Duck Recipe with Orange Sauce - Went Here 8 This (2024)

This post may contain affiliate links. Please read my disclosure.

If you've ever been intimidated by the idea of making roast duck, this EASY roasted duck recipe is for you. It has perfectly crispy skin, tender, juicy meat, and a little zing of heat from the zesty orange sauce caramelized on top.

It's perfect for special holiday occasions, or just an every day dinner!

Don't be intimidated by this recipe. It's not hard. It's the perfect special occasion dinner type of dish. But for real, once you make it you'll be wanting it every regular old Sunday.

And it's beautiful. It comes out nice and browned and perfect for dinner presentations. While I really like this whole roasted Moroccan chicken and this Indian roast chicken, I just love the richness and juiciness of a nice roast duck.

We glaze it with an orange glaze (don't worry, it doesn't make the duck overly sweet) that has just a touch of heat in it. The flavor is barely sweet, savory and rich from the duck.

It's my favorite duck recipe, and that's saying a lot because we also love this sous vide whole duck, sous vide duck confit and this sous vide duck breast!

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 stock!

You can make duck stock the same way we made this Instant Pot Chicken Bone Broth or this Crockpot Chicken Broth. Just replace the chicken with duck. And it's amazing used in the duck ramen!

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.

AND...if you have leftovers you can make this amazing duck pizza.

So see, you're not just getting a crispy roasted duck here, but beautifully tender, juicy, flavorful meat, perfectly 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**

What is the Difference between Roast Duck and Peking Duck?

A roast duck is typically marinated and then roasted and sliced to serve, while Peking duck is usually sewn up and inflated with air to make the skin very crispy. Peking duck tends to be much more labor intensive. If you're feeling motivated, you may want to try this Homemade Peking Duck from China Sichuan Food.

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

This roasted duck includes ingredients like Sichuan peppercorns, Chinese five spice, orange juice, garlic, soy sauce, among others.

The lesser known ingredients are explained below:

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. Or you can buy duck online.

What is Chinese Five Spice?

Chinese five spice is a blend of the warm spices cinnamon, cloves, star anise, fennel and pepper.

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 Sichuan Peppercorns?

Sichuan 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.

Step By Step Instructions

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 Sichuan 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 Sichuan 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.

Use a sharp knife to lightly score the skin over the breast and legs, being careful not to cut down to the meat.

Preheat the oven to 425°F 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.

Cover the pan loosely with aluminum foil and place the roasting pan on the middle rack in the oven.

Roast for 40 minutes. Use a baster to baste with the rendered duck fat in the bottom of the pan every 15 minutes.

Place back in the oven and roast another 30 minutes. Remove the foil for the last 15 minutes of roasting.

Remove the duck from the oven and spoon out all the duck fat. 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.

After duck fat has been saved, brush the duck with the orange sauce (see below for orange sauce instructions).

Place back in the oven for 10 minutes. Remove and brush with sauce again. Place back in the oven for another 10 minutes or until the internal temperature has reached 160°F.

Remove from oven and let the duck rest for 10-15 minutes (temperature will rise to 165°F). Carve and serve the crispy roasted duck with honey orange glaze on the side or drizzled on top.

How to Make Orange Glaze

Combine all the orange glaze ingredients in a medium saucepan and bring to a simmer, stirring periodically.

Simmer 20-30 minutes, or until the sauce has been reduced by half.

Expert Tips

1. It's important to let the duck sit in the fridge overnight so the moisture can evaporate from the skin - this is how we get the crispy skin.
2. To roast the Sichuan 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.
3. Dry sherry can be used as a substitute for the Shaoxing wine.
4. Score the skin lightly with a sharp knife helps the fat to render more quickly, allowing the skin to crisp faster.
5. I HIGHLY recommend using a roasting rack to roast the duck. This keeps the skin crispy and makes it easier to spoon the duck fat out of the pan.
6. The internal temperature of the duck should reach 165°F at the thigh before serving. It's ok if the meat is slightly pink, as long as it is cooked to temperature.
7. 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.
8. Save the carcass to make duck bone broth (use this chicken bone broth recipe).

Frequently Asked Questions

Serving Options

Duck can make a great holiday dinner or just a regular old Sunday dinner.

• Make it an Asian inspired dinner by serving it with these dishes:
  • Chinese fried rice
  • Sichuan green beans
  • Air fryer potstickers
  • Baby bok choy
  • Sizzling rice soup
• Make it a more traditional American meal by serving it with these dishes:
  • Honey roasted parsnips
  • Garlic butter broccoletti
  • Mashed sweet potatoes
  • Instant pot couscous
  • Instant pot acorn squash

Storage and Reheating Instructions

Store leftover duck in the fridge in a covered container for up to 3 days. To reheat, place leftover duck in a roasting pan and place in a 350°F oven for 10 minutes, until warmed through. It can also be reheated in the microwave.

Freeze leftovers in an airtight container or freezer bag for up to 3 months. Thaw in the ridge overnight, then reheat according to instructions above.

Did you make this Roasted Duck recipe? Rate the recipe and leave a comment below to let me know how it turned out!

Recipe