Crispy Duck with Orange Sauce

 

Crispy Duck with Orange Sauce

A festive roast duck with crispy skin and a tangy orange sauce, perfect for your dinner. Ingredients

For the duck:

1 whole duck (approx. 2-3 kg)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Chinese five-spice powder (optional)

1 orange (quarter)

4 cloves garlic (crushed)

2 sprigs fresh thyme or rosemary

For the orange sauce:

1 cup fresh orange juice

1 tablespoon orange zest

1/4 cup honey

1/4 cup white or chicken wine

2 tablespoons soy sauce

1 tablespoon cornstarch (mixed with 2 tablespoons of water)

Instructions

1. Prepare the duck:

Preheat your oven to 170°C (340°F).

Rinse the duck thoroughly and pat it dry inside and out with paper towels.

Season the cavity with salt, pepper, and Chinese five-spice powder (if using). (Use). Stuff the cavity with orange wedges, garlic, and thyme/rosemary.

Prick the duck skin lightly all over with a skewer to help render the fat, being careful not to pierce the meat.

2. Roast the duck:

Place the duck on a rack in a roasting pan, breast-side up.

Roast for 1 hour, then turn the duck breast-side down and roast for another hour.

For crispy skin, increase the temperature to 200°C (400°F) for the last 15 minutes.

3. Make the orange sauce:

In a saucepan, combine orange juice, zest, honey, white wine (or stock), and soy sauce. Bring to a boil over medium heat.

Simmer for 5 minutes, then stir in the cornstarch slurry. Stir until the sauce thickens. Adjust the seasoning to taste.

4. Serve:

Leave the roasted duck Let rest for 15 minutes before carving.

Drizzle the orange sauce over the sliced ​​duck or serve it on the side.

Notes: Pair with roasted vegetables, creamy mashed potatoes, or a fresh arugula salad.

This dish is great for meal prep; the orange sauce can be made a day ahead.