Description
Elegant roasted duck with a sweet-tangy fig and orange glaze that creates restaurant-quality results at home. Perfect for special occasions with crispy skin and tender, juicy meat.
Ingredients
Scale
- 1 whole chilled duck
- ½ teaspoon sea salt (omit if duck is brined)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cracked black pepper
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- ½ cup orange juice
- 2 tablespoons fig jam
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce or coconut amino acids
- 1 teaspoon balsamic vinegar
- 1 tablespoon corn starch
Instructions
- Liberally sprinkle duck flesh with kosher salt. Cover loosely with parchment paper and refrigerate for 24 hours (optional brining).
- Boil duck in large pot for 10-30 minutes depending on age. Rest uncovered in refrigerator for 24 hours (optional blanching).
- Gather all ingredients and equipment. Measure glaze ingredients. Duck can stay refrigerated until seasoning.
- Mix softened butter, salt (skip if brined), spices, and herbs into a smooth paste.
- Place duck on large aluminum foil sheet. Optional: layer parchment paper under foil first.
- Spread butter paste inside and outside duck. Add fresh thyme and rosemary sprigs.
- Cover completely with foil and rest for one hour. Preheat oven to 400°F.
- Uncover duck, place on roasting pan. Reduce heat to 350°F and bake uncovered for 30 minutes.
- Cover duck breasts only with foil. Continue roasting until breasts reach 135°F and thighs reach 165°F.
- Mix all glaze ingredients except cornstarch in saucepan. Boil while whisking, then reduce heat. Dissolve cornstarch in water, add to pan, simmer until thickened.
- Uncover duck completely for last 5 minutes. Remove herb sprigs and broil skin until crispy.
- Cover duck with foil (not touching skin) and rest 15-30 minutes. Brush with glaze before serving.
Notes
- Use a meat thermometer to ensure perfect doneness – breasts at 135°F stay juicy while thighs at 165°F become tender
- Score the duck skin in a crosshatch pattern before seasoning to help render fat and achieve crispier results
- Make the glaze while the duck rests to save time and ensure it’s the perfect consistency for brushing
- Save the rendered duck fat from the roasting pan – it’s excellent for roasting potatoes or other vegetables
- Let the duck rest properly after cooking to allow juices to redistribute throughout the meat for maximum tenderness
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (6 servings total)
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg
Keywords: glazed duck recipe, roasted duck with fruit glaze, holiday duck dinner, orange duck recipe, fig glazed poultry, elegant duck dish, special occasion duck, gourmet duck recipe