Roasted Duck with Citrus Glaze – A Great Make!

One of our favorites: Roasted Duck with Citrus Glaze


  • One whole duck (about 5-6 pounds)
  • Salt and freshly ground black pepper to taste
  • Two oranges
  • One lemon
  • Four cloves of garlic, minced
  • Two tablespoons fresh rosemary leaves, chopped
  • 1/4 cup olive oil
  • 1/2 cup orange juice
  • 1/4 cup honey
  • Two tablespoons of soy sauce
  • One tablespoon of Dijon mustard


  1. Prepare the Duck:
    • Preheat your oven to 350°F (175°C).
    • Rinse the duck under cold water and pat it dry with paper towels.
    • Trim any excess fat from the duck’s cavity.
    • Season the inside and outside of the duck with salt and pepper.
  2. Citrus Marinade:
    • Zest the oranges and lemon, and then juice them.
    • Combine the citrus zest and juice in a bowl with minced garlic, chopped rosemary, olive oil, orange juice, honey, soy sauce, and Dijon mustard. Mix well to create the marinade.
  3. Marinate the Duck:
    • Place the duck in a large resealable plastic bag or a deep dish.
    • Pour the citrus marinade over the duck, ensuring it coats the bird evenly.
    • Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight, turning the duck occasionally to ensure even marination.
  4. Roasting:
    • Remove the duck from the marinade and let it come to room temperature for about 30 minutes before roasting.
    • Place the duck on a roasting rack inside a pan, breast side up.
    • Reserve the marinade for basting and sauce.
  5. Roasting the Duck:
    • Roast the duck in the preheated oven for about 2 to 2.5 hours, or until the skin is golden brown and crispy and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  6. Basting:
    • During roasting, baste the duck with the reserved marinade every 30 minutes to infuse it with the citrus flavors and keep it moist.
  7. Citrus Glaze:
    • In a small saucepan, bring the remaining marinade to a boil.
    • Reduce the heat and simmer for 10-15 minutes or until the sauce thickens slightly. This will be your citrus glaze.
  8. Final Touches:
    • Once the duck is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
    • Carve the duck into serving portions and drizzle the citrus glaze over the top.
  9. Serving:
    • Serve the roasted duck with the citrus glaze on the side alongside your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.

Enjoy your succulent Roasted Duck with Citrus Glaze – a dish that combines duck meat’s richness with citrus’s vibrant flavors!

Roasted Duck with Citrus Glaze

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