Name: Crispy Duck with Orange Sauce
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4
Cuisine: French-inspired
Ingredients: 1 whole duck (approx. 2-3 kg); 2 tsp salt; 1 tsp black pepper; 1 tsp Chinese five-spice powder (optional); 1 orange (quartered); 4 garlic cloves (crushed); 2 sprigs fresh thyme or rosemary; 1 cup fresh orange juice; 1 tbsp orange zest; 1/4 cup honey; 1/4 cup white wine or chicken stock; 2 tbsp soy sauce; 1 tbsp cornstarch (mixed with 2 tbsp water)

Crispy Duck with Orange Sauce is a festive, flavor-packed centerpiece for your Christmas dinner. This dish features perfectly roasted duck with irresistibly crispy skin, paired with a luscious orange sauce that balances sweetness and tanginess. The duck is seasoned with aromatic spices and roasted to golden perfection, while the orange sauce combines citrus juice, zest, honey, and a touch of wine for a luxurious finish. A true showstopper, this dish adds elegance and warmth to your holiday table, making it unforgettable for your guests. Ideal for family gatherings, it pairs beautifully with roasted vegetables and buttery mashed potatoes.

Recipe Tips and Tricks:

For extra crispy skin, pat the duck dry thoroughly and air-dry it in the fridge overnight.
Use fresh oranges for zest and juice to enhance the sauce’s flavor.
Prick the duck skin lightly to help render the fat during roasting.
Save rendered duck fat for cooking potatoes or vegetables.

Yield: Serves 4

Crispy Duck with Orange Sauce

A festive roasted duck with crispy skin and a tangy-sweet orange sauce, perfect for your Christmas dinner table.

Prep Time 30 minutes

Cook Time 2 hours

Additional Time 15 minutes

Total Time 2 hours 45 minutes

Ingredients

For the Duck:

1 whole duck (approx. 2-3 kg)
2 tsp salt
1 tsp black pepper
1 tsp Chinese five-spice powder (optional)
1 orange (quartered)
4 garlic cloves (crushed)
2 sprigs fresh thyme or rosemary

For the Orange Sauce:

1 cup fresh orange juice
1 tbsp orange zest
1/4 cup honey
1/4 cup white wine or chicken stock
2 tbsp soy sauce
1 tbsp cornstarch (mixed with 2 tbsp water)

Instructions

1. Prepare the Duck:

Preheat your oven to 170°C (340°F).
Rinse the duck thoroughly and pat it dry inside and out with paper towels.
Season the cavity with salt, pepper, and Chinese five-spice powder (if using). Stuff the cavity with orange quarters, garlic, and thyme/rosemary.
Prick the duck skin lightly all over with a skewer to help render the fat, being careful not to pierce the meat.

2. Roast the Duck:

Place the duck on a rack in a roasting pan, breast side up.
Roast for 1 hour, then flip the duck breast side down and roast for another hour.
For crispy skin, increase the temperature to 200°C (400°F) for the last 15 minutes.

3. Make the Orange Sauce:

In a saucepan, combine orange juice, zest, honey, white wine (or stock), and soy sauce. Bring to a boil over medium heat.
Simmer for 5 minutes, then add the cornstarch slurry. Stir until the sauce thickens. Adjust seasoning to taste.

4. Serve:

Let the roasted duck rest for 15 minutes before carving.
Drizzle the orange sauce over the sliced duck or serve it on the side.

Notes

Pair with roasted vegetables, creamy mashed potatoes, or a fresh arugula salad.
This dish is great for meal prep; the orange sauce can be made a day ahead.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 283Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 31mgSodium 1713mgCarbohydrates 35gFiber 2gSugar 27gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.