Tulo

Roast Duck with Orange Sauce Recipe

Scoring the fat layer and starting at high heat renders the thick layer of fat under duck skin so it turns shatteringly crisp instead of rubbery, while a long, slower roast afterward keeps the dark, fatty meat from drying out. A quick reduction of the pan drippings with orange juice and stock turns rendered duck fat into a sauce with real backbone instead of a thin glaze.

Prep
25 min
Cook
135 min
Total
175 min
Servings
4

Ingredients

Servings4
  • 1 whole duck whole duck (about 5 lb), giblets removed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 medium orange, halved
  • 1 medium yellow onion, quartered
  • 1 cup orange juice, fresh
  • 1/4 cup granulated sugar
  • 2 tbsp white wine vinegar
  • 1 cup chicken stock
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp orange zest

Nutrition per serving

Calories
1059
Protein
51g
Carbs
19g
Fat
87g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the giblets and neck from the cavity, then pat the duck completely dry inside and out with paper towels.
  2. 2Using a sharp knife, score the skin in a crosshatch pattern across the breast and legs, cutting through the fat layer but stopping short of the meat underneath.
  3. 3Season the cavity generously with salt and pepper, then stuff with the halved orange and quartered onion.
  4. 4Season the outside of the duck all over with salt and pepper, then set it breast-side up on a rack inside a roasting pan.
  5. 5Roast at 425°F (220°C) for 15 minutes to jump-start fat rendering and blister the skin.
  6. 6Reduce the oven temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, basting with the rendered fat every 30 minutes and carefully pouring off the excess fat collecting in the pan as it builds up.
  7. 7Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from bone, reads 165°F (74°C) and the skin is deep golden brown and crackling.USDA safe minimum for poultry: 165°F (74°C)
  8. 8Transfer the duck to a cutting board and let it rest, uncovered, for 15 minutes before carving.
  9. 9Meanwhile, combine the orange juice, sugar, and vinegar in a saucepan and simmer over medium heat until reduced by about half, 6 to 8 minutes.
  10. 10Whisk in the chicken stock and a slurry of the cornstarch mixed with 1 tablespoon of water, then simmer until glossy and thickened, about 3 minutes. Off the heat, whisk in the butter and orange zest.
  11. 11Carve the duck and serve with the warm orange sauce spooned over the top.
How to Use a Meat Thermometer

Tips & variations

  • Prick the fatty areas around the thighs and lower back a few extra times with a fork before roasting; those spots hold the thickest fat and benefit from extra drainage.
  • Save the rendered fat that drains off during roasting, strained and refrigerated it keeps for months and is excellent for roasting potatoes or vegetables.
  • Swap the orange juice and zest for tangerine or blood orange for a slightly less sweet, more floral sauce.
  • If the duck skin isn't crisp by the time the thigh hits temperature, run it under the broiler for 2 to 3 minutes, watching closely, to finish crisping.

Storage & reheating

Refrigerate carved duck and sauce separately in airtight containers for up to 3 days. Reheat duck pieces skin-side up in a 375°F (190°C) oven for 10 to 15 minutes to recrisp the skin rather than microwaving, which turns the skin soft. Warm the sauce gently in a small saucepan, thinning with a splash of stock if it has thickened too much.

Tips from the Tulo kitchen

  • Letting the duck sit uncovered on a rack in the fridge for a few hours (or overnight) before roasting dries out the skin further and makes it crisp more reliably.
  • A roasting rack that lifts the duck out of its own drippings makes a real difference; without one, the underside steams instead of crisping.

FAQ

Why is my duck skin still soft after roasting?

This usually means the skin was wet going into the oven or the fat wasn't fully rendered. Pat the duck very dry before roasting, and if the skin is still soft near the end of cooking, run it under the broiler for a few minutes to finish crisping.

How do I know when a whole duck is done?

Check the thickest part of the thigh with an instant-read thermometer; it should read 165°F (74°C). The breast will read higher since duck is typically cooked through fully, unlike a pan-seared duck breast served medium-rare.

Can I make the orange sauce ahead of time?

Yes. The sauce can be made up to 2 days ahead and refrigerated; rewarm it gently over low heat, whisking in a little stock if it has thickened too much to pour.

What should I do with the rendered duck fat?

Strain it through a fine-mesh sieve into a jar and refrigerate for up to several months. It's excellent for roasting potatoes, sauteing vegetables, or searing steak.

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