A Perfect Thanksgiving Roast Duck With a Vibrant Orange Glaze

What kind of recipe is it?

Thanksgiving Roast Duck is a luxurious alternative to the traditional turkey, offering a rich and flavorful dish that impresses guests at any holiday gathering.

With its crispy skin and succulent meat, this roast showcases the unique taste of duck, enhanced by aromatic herbs and a fruity glaze.

Perfect for culinary enthusiasts looking to elevate their Thanksgiving feast, this dish is aimed at home cooks seeking a memorable dining experience for family and friends, ensuring a festive atmosphere filled with gourmet delights.

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Ingredients

Ingredient	Quantity
Whole Duck	1 (approximately 5-6 pounds)
Salt	2 tablespoons
Black Pepper	1 teaspoon
Fresh Thyme	1 tablespoon, chopped
Fresh Rosemary	1 tablespoon, chopped
Garlic	4 cloves, minced
Fresh Orange	1 (juiced and zested)
Honey	1/4 cup
Soy Sauce	2 tablespoons
Chicken Broth	1 cup
Olive Oil	2 tablespoons
Apples	2, quartered
Onion	1, quartered
Carrots	2, cut into chunks
Celery	2 stalks, cut into chunks

Summary of Ingredients

The main ingredient is a whole duck, complemented by a blend of herbs and seasonings such as thyme, rosemary, and garlic. A fruity glaze made with orange juice and honey enhances the flavor, while chicken broth adds moisture during cooking. Vegetables like apples, onions, carrots, and celery are perfect for roasting alongside the duck, contributing to both flavor and presentation.

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Cooking Steps

Preheat the oven to 190°C (375°F) and position the rack in the lower third of the oven.
While the oven is preheating, prepare the duck. Remove any giblets from the cavity and pat the duck dry with paper towels, ensuring the skin is completely moisture-free.
Generously season the inside and outside of the duck with salt (2 tablespoons) and black pepper (1 teaspoon).
In a small bowl, mix together chopped fresh thyme (1 tablespoon), chopped fresh rosemary (1 tablespoon), and minced garlic (4 cloves). Rub this herb mixture all over the duck, concentrating on the outside skin.
In a separate small bowl, combine the fresh orange juice and zest (from 1 orange), honey (60 ml / 1/4 cup), and soy sauce (30 ml / 2 tablespoons). Brush half of this glaze over the duck.
Place the duck breast-side up in a roasting pan (around 33×23 cm / 13×9 inches) with a roasting rack underneath. Surround the duck with quartered apples (2), quartered onion (1), cut carrots (2), and chopped celery (2 stalks), distributing them evenly around the pan.
Pour chicken broth (240 ml / 1 cup) into the bottom of the roasting pan to keep the duck moist during cooking.
Roast the duck in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 74°C (165°F) when measured in the thickest part of the thigh without touching the bone. Baste the duck with the remaining glaze every 30 minutes for extra flavor and a beautiful, caramelized skin.
If the skin isn’t browning enough, increase the oven temperature to 220°C (425°F) for the last 15-20 minutes to achieve a crispy texture.
Once cooked, remove the duck from the oven and transfer it to a cutting board. Let it rest for at least 15-20 minutes; this allows the juices to redistribute for moist meat.
After resting, carve the duck, serving the meat along with the roasted vegetables from the pan.
Skim off excess fat from the pan drippings if desired, and serve with the remaining juices as a sauce.
Optionally, for an enhanced flavor, you could create a reduction sauce from the pan drippings by simmering them on the stovetop over medium heat until slightly thickened.
Enjoy your beautifully roasted Thanksgiving duck—look for a crispy skin and the sweet aroma of orange and herbs.

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Variations

Citrus Ginger Duck: Add fresh grated ginger (2 tablespoons) and replace the honey with maple syrup (60 ml / 1/4 cup) for a zesty, earthy flavor twist.
Herb-Infused Apple Cider Duck: Substitute chicken broth with apple cider (240 ml / 1 cup) and mix in additional herbs like sage (1 tablespoon) for a seasonal apple-infused roast.
Barbecue Duck: Replace the glaze with a barbecue sauce (240 ml / 1 cup) and serve with grilled vegetables to create a smoky flavor profile suitable for summer gatherings.
Soy-Free Vegan Roast: Swap the duck with a stuffed acorn squash and use a mix of quinoa, cranberries, and pecans, drizzled with a soy-free teriyaki sauce for a gluten-free and vegan alternative.

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Tips on plating and presentation

When serving your Thanksgiving roast duck, presentation can elevate the dining experience considerably.

I recommend slicing the duck with care, showcasing the juicy meat. Arrange slices on a warm plate, then drizzle that vibrant orange glaze artfully over the top.

Add a sprinkle of fresh herbs for color, and consider a few citrus slices on the side to enhance the dish’s appeal. Enjoy!

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What other dishes can I pair it with?

To truly enhance the flavor of your Thanksgiving roast duck, consider pairing it with dishes that complement its rich, savory profile.

I like serving a wild rice pilaf alongside, as the nuttiness balances the duck perfectly.

Roasted Brussels sprouts with a hint of bacon add savory depth, while a sweet potato mash brings creaminess.

These sides together create a harmonious feast that everyone will love!

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What drinks can I pair it with?

Choosing the right drink to accompany your Thanksgiving roast duck can elevate your meal to a whole new level.

I love pairing it with a fruity Pinot Noir; its acidity complements the richness of the duck beautifully. Alternatively, a spiced apple cider adds warmth and festive flair.

For a non-alcoholic option, try a citrus-infused sparkling water to highlight that vibrant orange glaze. Enjoy!

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Frequently Asked Questions

How Long Does It Take to Prepare the Duck Before Cooking?

It usually takes me about 30 to 45 minutes to prepare the duck before cooking. I clean, season, and set everything up to guarantee it’s ready for roasting. Planning ahead makes all the difference!

Can I Use Frozen Duck for This Recipe?

Yes, I can use frozen duck for this recipe! Just remember to fully thaw it in the refrigerator beforehand, so it cooks evenly and absorbs flavors. It’ll still be delicious and tender!

What Oven Temperature Should I Use for Roasting?

I usually roast duck at 375°F (190°C) for a crispy skin and juicy meat. It really helps to check the internal temperature for doneness, aiming for at least 165°F (74°C) in the thickest part.

How Do I Know When the Duck Is Fully Cooked?

I check the duck’s internal temperature, aiming for at least 165°F in the thickest part. I also look for crispy skin and juices running clear. It’s satisfying to know it’s fully cooked and ready to enjoy!

Can I Make the Orange Glaze Ahead of Time?

Yes, you can definitely make the orange glaze ahead of time! I often prepare it the day before, which saves me time and enhances the flavors. Just store it in the fridge until you’re ready to use it.