Crispy Orange-Glazed Whole Broiled Duck
Nutritional value per serving
Calories600kcal
Carbs10gram
Fat40gram
Protein45gram
Ingredients
- Whole duck (about 2-3 kg) - Choose fresh, well-cleaned duck with smooth skin.1 piece
- Orange - Use fresh, juicy oranges for maximum flavor.2 piece
- Honey - Prefer natural, raw honey for best taste.3 tbsp
- Soy sauce - Use low sodium to control saltiness.2 tbsp
- Garlic cloves - Fresh garlic enhances aroma and flavor.4 piece
- Fresh thyme - Optional, adds herbal notes.4 sprig
- Salt - Prefer sea salt or kosher salt for seasoning.1.5 tsp
- Black pepper - Freshly ground for better taste.1 tsp
- Olive oil - Use extra virgin for marinating and broiling.2 tbsp
This recipe guides you through broiling a whole duck with a zesty orange glaze, resulting in tender, juicy meat with a crispy skin and a fresh, citrus flavor. The total cost of ingredients is approximately $20 (18€ / £16 / ₹1600) depending on local prices. Each serving contains about 600 kcal. This is a medium-difficulty recipe, taking about 1 hour and 30 minutes including preparation and cooking time. The dish is suitable for a balanced omnivorous diet. Safety is a priority: ensure the duck reaches a safe internal temperature to prevent foodborne illness, and follow safe handling practices.
Preparation instructions
Prepare the duck
1Remove the giblets from inside the duck cavity if present. Rinse the duck under cold running water and pat dry thoroughly with paper towels to ensure crispy skin. This step helps in achieving a crispier broiled duck.
Make the orange glaze
2Zest one orange and then juice both oranges into a bowl. Add honey, soy sauce, and minced garlic to the juice and whisk together for the glaze. The glaze will provide a sweet and tangy flavor to the duck.
Season the duck
3Rub the outside and inside of the duck with olive oil. Season generously with salt and freshly ground black pepper, including the cavity. Place fresh thyme sprigs inside the cavity for added aroma and flavor.
Preheat broiler and prepare duck for broiling
4Position a rack about 15-20 cm (6-8 inches) from the broiler heating element. Preheat your oven broiler to high. Place the duck breast-side up on a broiler-safe pan or roasting pan with a rack to allow fat to drip away.
Start broiling the duck
5Place the duck under the broiler and cook for about 20 minutes. Watch carefully to avoid burning. This high heat helps to crisp up the skin initially.
Apply glaze and continue broiling
6Remove duck from oven. Brush a generous amount of orange glaze over the skin. Flip the duck breast-side down and broil for another 15 minutes. Then turn the duck breast-side up, brush with more glaze, and broil for 15-20 more minutes until skin is crispy and duck is cooked through.
Check internal temperature and rest
7Use a meat thermometer to check the thickest part of the duck (usually thigh). The safe internal temperature for duck is 74 °C (165 °F). Once reached, remove the duck and let it rest for 10-15 minutes to allow juices to redistribute.
Carve and serve
8Carve the rested duck and serve with remaining orange glaze or use pan drippings as sauce. Enjoy your crispy, flavorful broiled duck!
Cooking Tips
1Make sure the duck is completely dry before broiling to get crispier skin.
2Use a meat thermometer to ensure the duck reaches safe internal temperature of 74°C (165°F).
3Avoid cross-contamination by sanitizing surfaces and utensils after handling raw duck.
4If you don’t have a broiler, you can roast the duck in the oven at 220°C (425°F) for 1 hour, applying glaze last 15 minutes.
5Feel free to substitute honey with maple syrup for a different but delicious glaze variation.
Equipment Needed
- Oven with broiler setting
- Roasting pan with rack
- Meat thermometer
- Mixing bowl
- Whisk
- Basting brush
- Sharp carving knife
Shopping List
- [ ] Whole duck (~2-3 kg) – Expect around $15-$20. Choose a fresh duck with firm skin.
- [ ] Oranges (2) – About $1-$2. Select bright, firm oranges without blemishes.
- [ ] Honey (3 tbsp) – Approx. $1. Opt for raw or natural honey.
- [ ] Soy sauce (2 tbsp) – Approx. $0.50. Low sodium varieties are best.
- [ ] Garlic cloves (4) – Under $1. Choose firm, plump cloves.
- [ ] Fresh thyme (optional, 4 sprigs) – Around $1. Look for vibrant green stems.
- [ ] Olive oil (2 tbsp) – Around $0.50. Extra virgin recommended.
- [ ] Salt and pepper – Pantry staples; small cost.
Total estimated cost: $20
Tips: When shopping for duck, check the sell-by date and prefer fresh over frozen for best results. Fresh aromatics like garlic and thyme make a big flavor difference.
FAQ
Can I use frozen duck for this recipe?
Yes, you can use frozen duck. Make sure to fully thaw it in the refrigerator for 24-48 hours before cooking. Pat dry thoroughly before broiling.
How do I know when the duck is fully cooked?
Use a meat thermometer to check the internal temperature at the thickest part of the duck. It should be at least 74 °C (165 °F) to be safe to eat.
Can I make the orange glaze in advance?
Yes, you can prepare the orange glaze a day ahead. Store it covered in the refrigerator and bring it to room temperature before using.
What should I do if my duck skin isn’t crispy?
Make sure the duck is thoroughly dried and the broiler is hot enough. You can also finish with a few extra minutes under the broiler, watching carefully to prevent burning.