Ingredients:

  • 1 Whole Duck (approx. 5-6 lbs / 2.2-2.7 kg), giblets removed
  • Coarse Sea Salt: 2 Tbsp
  • Freshly Ground Black Pepper: 1 Tbsp
  • Fresh Thyme Sprigs: 4-5
  • Garlic: 4 large cloves, lightly smashed
  • Orange: 1, quartered (for cavity stuffing)
  • Fresh Orange Juice: 1 cup (240ml)
  • Orange Zest: 2 Tbsp
  • Good Quality Orange Marmalade: 1/2 cup (120g)
  • Red Wine Vinegar: 2 Tbsp (30ml)
  • Light Brown Sugar (packed): 2 Tbsp (approx. 25g)
  • Soy Sauce (or Tamari for GF): 1 tsp (5ml)
  • Cornflour (Cornstarch): 1 Tbsp mixed with 2 Tbsp cold water (slurry)

Instructions:

  1. Remove duck from packaging. Pat thoroughly dry inside and out with paper towels (crucial step).
  2. Score the skin lightly over the breast and legs in a diamond pattern using a sharp knife, being careful not to cut into the meat beneath.
  3. Mix salt and pepper. Rub liberally over the entire surface and inside the cavity. Place thyme, smashed garlic, and quartered orange inside the cavity.
  4. Place the seasoned duck, uncovered, on a rack in the roasting tray. Refrigerate for at least 2 hours to thoroughly dry the skin.
  5. Preheat oven to 350°F (175°C). Roast the duck for 1.5 hours. Every 30 minutes, carefully pour off the rendered fat from the tray.
  6. Prepare the glaze: Gently combine all glaze ingredients (except the cornflour slurry) in a saucepan. Bring to a simmer and cook for 5 minutes. Whisk in the cornflour slurry and simmer until thickened to a syrupy consistency. Set aside half.
  7. Increase the oven temperature to 400°F (200°C). Brush the duck liberally with half of the prepared orange glaze.
  8. Continue roasting for 20-30 minutes, brushing with the remaining glaze every 10 minutes to build layers of flavour.
  9. The duck is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, or when the juices run clear.
  10. Transfer the duck to a carving board, tent loosely with foil, and rest for a mandatory 15-20 minutes before carving.