A savory autumn entrée of Roasted Duck with Orange Glaze awaits to be served alongside a vibrant medley of roasted vegetables. To complement the succulent bird, traditional trimmings, such as sweet potato casserole and freshly baked rolls, bring comforting familiarity to the repast.
- 1 (4- to 5-pound) duck, neck and giblets removed
- Coarse salt
- Ground black pepper
- 3 garlic cloves, crushed
- 1 orange, cut into quarters
- 1 celery stalk, cut in half
- Orange Glaze (recipe follows)
- Garnish: fresh orange zest, fresh thyme, and fresh parsley
- Preheat oven to 425°.
- Using poultry shears or a sharp knife, cut wing tips off duck. Remove excess fat from body cavity and neck cavity, and discard; rinse duck with water inside and out. Using a sharp fork, prick skin without piercing meat. (This allows fat to drain while duck is cooking.) Fold excess neck-cavity skin under body.
- On a roasting rack set in a roasting pan, place duck, breast side up; pour boiling-hot water over duck to tighten skin. Let duck cool. Using paper towels, pat inside and outside of duck dry. Rub skin and cavity with salt and pepper; stuff cavity with garlic, orange, and celery. Tuck wings of duck under body, and secure with twine. Place duck, breast side up, on roasting rack set in roasting pan; roast for 45 minutes.
- Remove from oven. Using 2 wooden spoons, carefully turn duck over, and roast for an additional 45 minutes. Remove from oven. Tilt duck to drain any liquid from cavity into roasting pan. Turn duck over again, and continue to cook for an additional 45 minutes, or until a meat thermometer registers 170° when inserted into thickest portion.
- Remove from oven, and tilt duck to drain any liquid from cavity into roasting pan. Transfer duck to a platter, and let stand for at least 15 minutes before carving; discard liquid in roasting pan. Brush duck with Orange Glaze, and garnish with orange zest, thyme, and parsley, if desired. Serve immediately with remaining glaze.
- 11/2 cups orange marmalade
- ½ cup chicken broth
- ½ cup orange juice
- In a small saucepan, place marmalade, broth, and juice, whisking to combine. Cook over medium-low heat, stirring occasionally, for about 20 minutes. Remove from heat, strain, and serve immediately. To store, let cool completely, and refrigerate, in an airtight container, for up to 5 days. Reheat before serving.
Don’t forget to pair this mouth-watering main course with equally enticing accompaniments for passing around the table. Click here to see our top five favorite Thanksgiving side dishes.