Golden Roasted Duckling
Elevate your culinary repertoire with this Golden Roasted Duckling, a show-stopping centerpiece perfect for special occasions or indulgent dinners. This recipe combines crisp, golden-brown skin with tender, flavorful meat, enhanced by a fragrant stuffing of garlic, fresh herbs, and juicy orange slices. A luscious glaze made from honey, soy sauce, balsamic vinegar, and olive oil adds a caramelized finish that balances sweet and savory notes perfectly. With a straightforward preparation and impressive presentation, this roasted duckling is not only a feast for the eyes but also an explosion of flavor in every bite. Pair it with roasted vegetables or creamy mashed potatoes for a truly memorable meal. Designed to delight a crowd or make an intimate gathering unforgettable, this recipe is your ticket to restaurant-quality dining at home.
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Recipe Information
Ingredients
- 1 5-pound whole duckling
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 4 whole garlic cloves
- 1 whole orange
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1 cup water
Instructions
Preheat your oven to 375°F (190°C).
Remove the duckling from packaging and pat it dry with paper towels. Trim any excess fat from the cavity and around the neck area.
Pierce the skin of the duckling all over with a sharp knife, being careful not to cut into the meat. This helps render fat and crisp the skin.
Rub the entire duck with kosher salt and black pepper, ensuring even coverage.
Stuff the cavity of the duck with the whole garlic cloves, orange cut into quarters, fresh thyme, and rosemary sprigs.
Tie the legs together with kitchen twine to ensure even cooking and a neat presentation.
Place the duck on a rack inside a roasting pan, breast side up. Pour 1 cup of water into the bottom of the pan to catch drippings and prevent smoke.
Roast the duckling in the preheated oven for 90 minutes, periodically basting with the drippings from the pan.
While the duck is roasting, prepare the glaze by whisking together olive oil, honey, soy sauce, and balsamic vinegar in a small bowl.
After 90 minutes, remove the duck from the oven and brush it generously with the prepared glaze.
Return the duck to the oven and increase the temperature to 425°F (218°C). Roast for an additional 20-30 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
Allow the roasted duckling to rest for 15 minutes before carving to retain juices.
Carve the duck and serve warm with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 30.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
