Ingredients:

  • 1 whole duck (approx. 5-6 lbs / 2.2-2.7 kg), preferably Pekin
  • 2 teaspoons kosher salt (10 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 1 large orange, quartered
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 medium onion, quartered
  • 2 cloves garlic, crushed
  • 1 cup freshly squeezed orange juice (240 ml)
  • 1/2 cup orange marmalade (120 ml)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon orange zest (5 ml)
  • 1/2 teaspoon ground ginger (2.5 ml)

Instructions:

  1. Pat the duck dry, removing any excess moisture. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season liberally with salt and pepper, inside and out. If time allows, leave in the fridge uncovered overnight to help dry out the skin for extra crispiness.
  2. Stuff the cavity with orange quarters, rosemary, thyme, onion, and garlic. Truss the legs together with kitchen twine (optional).
  3. Place the duck on a rack in a roasting pan, breast side up. Roast at high heat (450°F / 230°C) for 30 minutes to render the fat.
  4. Reduce oven temperature to 325°F / 160°C. Continue roasting, basting with pan drippings every 30 minutes, until the internal temperature reaches 165°F / 74°C in the thickest part of the thigh (avoiding the bone). Rotate the duck during cooking for even browning.
  5. While the duck is roasting, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10-15 minutes.
  6. During the last 30 minutes of cooking, brush the duck generously with the orange glaze every 10 minutes.
  7. Remove the duck from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  8. Carve the duck and serve with your favorite sides.