Roast Duck with Orange-Balsamic Glaze
Serves 3 to 4
This recipe for whole roasted duck is delicious and relatively easy main dish for a special occasion or entertaining. If desired, make extra glaze and use it to make a sauce with the defatted pan juices.
- 1 whole duck, about 5 pounds (reserve neck, gizzard, liver and heart for another use)
- 1/2 orange, cut into wedges
- 3 teaspoons dried rosemary, divided
- 3/4 teaspoon rubbed sage, divided
- 3/4 teaspoon dried thyme, divided
- Salt and pepper to taste
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
Preheat oven to 425° F. Place orange wedges, 1 teaspoon thyme and 1/4 teaspoon sage and thyme each inside duck cavity. Place on rack in shallow roasting pan. Roast for 30 minutes. Reduce heat to 350° and roast for an additional 30 minutes, basting occasionally with hot fat that renders in pan.
Meanwhile, mix together the orange juice, vinegar and remaining seasonings. Turn duck breast side down. Remove excess fat from bottom of pan with basting bulb or spoon; discard. Pour glaze over the duck, return to oven and roast for 30 minutes, basting twice with pan juices. Turn duck breast side up, baste and continue to roast for an additional 30 minutes or until a meat thermometer inserted in the meatiest part of a thigh registers 165° to 170° F. Remove duck; place on cutting board and lest rest about 10 minutes before carving and serving.