Five-Spice Orange Glazed Roast Duck

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

When life presents you with a whole duck, this is the best way to make it, if you ask me. And last week, the universe presented one to me at a steal! I found a whole duck for $2.99/lb instead of the usual $5.99, so I took it home with me and thought about how I’d make it for dinner that night.

When I got home, I realized that the duck was missing part of its wing (you can see in the photo above if you look closely), so maybe that’s why they took the price down, but frankly it didn’t matter. This is the royal treatment, right here.

The whole thing is rubbed with aromatic Chinese Five-Spice powder, and the inside is rubbed with a mixture of orange zest, ginger, and garlic. Then the whole thing is glazed with an orange marmalade glaze until sticky. Oh sweet heavens it’s good. Let me show you how to make it! It’s really quite easy, basically just like roasting a chicken. Don’t be afraid of duck!

Start by combining sea salt and Chinese Five Spice Powder:

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

In another bowl, combine orange zest, garlic, and ginger:

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

Use the salt mixture to rub all over the inside and outside of the duck, then rub the orange mixture only inside the cavity. Stuff the inside of the duck with a few orange slices.

Truss the duck, then score the fat with a knife:

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

Roast in the oven set on a wire rack, then make the glaze, which is orange marmalade, soy sauce, orange juice, and ginger:

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

Toward the end of the roasting process, glaze the duck with a brush:

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

One more glaze when it comes out of the oven:

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

Let the duck rest, then go ahead and carve:

Easy Five-spice Orange Glazed Duck - If you can roast a chicken, you can make this duck! Easy recipe for weeknight dinner or for entertaining.

Enjoy!

Five-Spiced Orange Glazed Roasted Duck

This Five-spice Orange glazed duck is the perfect duck recipe to make at home for cooks of any skill level. It is so easy and full of flavor!

Ingredients:

For the duck:

  • 5lb whole duck
  • 1 tbsp salt
  • 1 tbsp five spice powder
  • 1 orange, zested and cut into six slices
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic

For the glaze:

  • 1/2 cup orange marmalade*
  • 1 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 tsp grated ginger

Directions:

  1. Preheat oven to 350 degrees F.
  2. To prepare the duck remove any innards and pat the bird dry. Mix the salt and the five spice powder together and generously season the duck’s cavity and exterior. Combine the garlic, ginger, and orange zest. Rub the inside of the duck with the garlic mixture. Stuff the cavity with the orange slices, then truss the bird by tying the legs together with kitchen twine. Roast the duck for 1 hour and 15 minutes.
  3. Meanwhile make the glaze, by whisking all four glaze ingredients until combined.
  4. After the duck has cooked for 1 hour and 15 minutes, cook for an additional 35 minutes, glazing three more times throughout that time period, until the duck reaches 165 degrees on an instant read thermometer, measured at the thickest part of the leg. The duck is ready to eat, enjoy!

*Orange marmalades seem to vary a lot in sweetness and bitterness. I used a pretty sweet one, Harry & David brand.

Recipe adapted from the New York Times.