Description
This Orange-Maple Roasted Duck is a decadent and flavorful dish featuring a whole duck roasted to perfection with a sweet and tangy glaze made from fresh clementines, maple syrup, and mustards. The aromatic star anise and shallots add depth and complexity to the recipe, resulting in a tender, juicy bird with a crisp, caramelized skin. Ideal for special occasions or a festive dinner, this recipe combines citrusy brightness with rich, savory notes for an unforgettable meal.
Ingredients
Scale
Duck and Seasoning
- 4–5 pound whole duck, giblets and neck removed
- Salt and pepper, to taste
Glaze and Aromatics
- 8 clementines, divided (juice and segments)
- 3 shallots, peeled and sliced
- 4 star anise pods
- ½ cup maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon whole-grain mustard
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow roasting the duck.
- Prepare the Duck: Pat the whole duck dry with paper towels, then salt and pepper the inside and outside thoroughly to season the bird evenly.
- Make Orange-Maple Glaze: In a bowl, combine the maple syrup, Dijon mustard, whole-grain mustard, juice from half of the clementines, and stir well until the mixture is smooth.
- Stuff Aromatics: Place the shallots, star anise pods, and remaining clementine segments inside the cavity of the duck to infuse flavor during roasting.
- Glaze Duck and Roast: Brush the duck generously with the orange-maple glaze, set it breast side up on a rack in a roasting pan. Roast the duck in the preheated oven for approximately 3.5 hours (210 minutes), basting with the glaze every 30 minutes to build a nicely caramelized and flavorful skin.
- Rest Before Serving: Once cooked, remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
- Serve: Carve the duck and serve it with the roasted clementines and shallots from inside the cavity or alongside your choice of sides for a delicious meal.
Notes
- This orange-maple roast duck recipe may be time-consuming but is incredibly easy to prepare and results in a spectacularly flavorful dish.
- Slow roasting at a low temperature ensures tender meat with crisp skin.
- Basting regularly is key to developing a gorgeous glaze on the skin.
- Letting the duck rest before slicing will keep it juicy and flavorful.
Nutrition
- Serving Size: 1 serving (about 1/4 of the duck)
- Calories: 650
- Sugar: 12g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 45g
- Cholesterol: 160mg
