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+ servings

Orange-Glazed Duck

Servings 6 people


  • 1 whole duck about 3 lb
  • 2 oranges juiced (about 1 cup)
  • 2 Tbsp. honey
  • 2 tsp. sea salt
  • fresh rosemary several sprigs
  • 2 parsnips
  • 3 carrots
  • 3 stalks celery


  • Preheat oven to 350°.
  • Dice vegetables and place in a roasting pan with rack.
  • Simmer orange juice, honey, salt and 2 sprigs of rosemary in a small saucepan for 15 minutes, then remove from heat.
  • Rinse and dry duck thoroughly, then place breast-up on rack in roasting pan.
  • Score the skin over the breast and legs to help some of the fat escape while roasting (this will also help crisp the skin).
  • Brush half of the orange glaze over duck, reserving the other half for later.
  • Truss duck legs together and cover the pan with foil.
  • Roast for 2-2 ½ hours, brushing more glaze over the duck and stirring the vegetables every 30 minutes.
  • Duck is done when internal temperature reaches 135° for medium-rare or 170° for well-done.
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