Delicious Glazed Roast Duck

Delicious Glazed Roast Duck is a stunning, flavorful dish with golden, crispy skin and juicy, tender meat. It’s roasted low and slow, then brushed with a sweet and savory glaze that caramelizes beautifully in the oven. This show-stopping main dish is perfect for holidays, special dinners, or when I want to impress with something truly mouthwatering.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly simple but delivers big results. The duck turns out perfectly crisp on the outside and succulent inside, with a glaze that adds just the right touch of sweetness. It feels luxurious but doesn’t require fancy techniques. With a few key steps and ingredients, I end up with a restaurant-quality roast that makes any meal memorable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

whole duck (4–5 pounds), thawed and cleaned
salt
black pepper
garlic powder
onion powder
orange or lemon (halved, for stuffing)
fresh herbs like thyme or rosemary (optional, for stuffing)

For the glaze:
honey or maple syrup
soy sauce
orange juice or apple cider
balsamic vinegar
garlic, minced
ginger, grated
cornstarch + water (optional, for thickening)

directions

1. I preheat my oven to 350°F (175°C).

2. I remove excess fat from the duck cavity and pat the skin dry with paper towels.

3. I prick the skin all over with a sharp knife or fork, being careful not to pierce the meat—this helps render the fat and crisp the skin.

4. I season the duck all over with salt, pepper, garlic powder, and onion powder.

5. I stuff the cavity with halved citrus and fresh herbs, then place the duck breast-side up on a roasting rack in a pan.

6. I roast the duck for about 2 to 2½ hours, draining fat every 30–45 minutes and flipping the duck halfway through for even cooking.

7. While it roasts, I make the glaze by simmering honey (or maple syrup), soy sauce, orange juice, balsamic vinegar, garlic, and ginger in a small saucepan. I reduce until slightly thick, or stir in a little cornstarch slurry for a glossy finish.

8. During the last 20–30 minutes of roasting, I brush the glaze over the duck every 10 minutes, allowing it to caramelize and shine.

9. I remove the duck from the oven when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

10. I let it rest for 10–15 minutes before carving.

Servings and timing

This recipe serves about 4 people. It takes 20 minutes to prep and 2 to 2½ hours to roast, with a little extra time for resting and glazing.

Variations

Sometimes I use hoisin sauce in the glaze for an Asian twist, or swap the orange juice for pomegranate juice for a bolder flavor. I’ve added a pinch of chili flakes to the glaze when I want a sweet-spicy combo. For extra aromatic flavor, I rub Chinese five-spice powder into the skin before roasting. I also like pairing the duck with roasted root vegetables or wild rice on the side.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 325°F (163°C) to help crisp the skin again—about 15–20 minutes. The microwave works for convenience, but the skin will soften. I also shred leftover duck for tacos, salads, or noodle bowls.

FAQs

How do I make the skin really crispy?

Drying the skin well, pricking it to help fat render, and roasting uncovered all help. Brushing on the glaze during the final stage lets it caramelize without softening the skin.

Can I prepare the duck ahead of time?

Yes, I sometimes season it and let it air-dry uncovered in the fridge overnight. This helps dry out the skin for a crispier roast the next day.

What kind of duck should I buy?

I use a whole Pekin or Long Island duck, which is commonly available and well-suited for roasting.

Do I need a roasting rack?

It helps keep the duck elevated so fat can drip away, but if I don’t have one, I place the duck on a bed of thick-sliced onions or carrots.

What’s the best side dish for roast duck?

I usually serve it with roasted potatoes, wild rice, glazed carrots, or a fresh citrus salad to balance the richness.

Conclusion

Delicious Glazed Roast Duck is one of those dishes that turns any dinner into something special. The crisp skin, tender meat, and glossy glaze are a combination I always look forward to. Whether I’m cooking for guests or just indulging at home, this recipe delivers every time.