This orange-maple roast duck recipe may be time-consuming but it’s so unbelievably easy to prepare and tastes incredible.
If you’ve ever been intimidated by a roast duck recipe but you’ve wanted to try making it, this recipe is for you. It truly is a no-fuss recipe that tastes absolutely delicious.
How to Make this Orange-Maple Roast Duck Recipe:
To make this orange-maple roast duck, simply start by removing the giblets from the duck. If the neck is attached, you can remove it with kitchen shears or simply leave it in the cavity like I did.
Next, create slits along the fatty part of the duck – the breasts, in between where the legs meet the body, and in between where the wings meet the body. Alternatively, you can also prick the bird all over but slits is the preferred method. This allows the fat to render from the bird.
Next, pat the duck all over with season liberally with salt and pepper. Stuff the duck with quartered clementines and shallots.
From there, it’s simply the slow process of roasting. Line a sheet pan with foil and place a raised rack on top. Place the duck, breast-side up, and tie the legs together. If you don’t have kitchen twine, you can cut a 1” wide piece of foil and roll it into a tube and use that to tie the legs up. You’ll alternate roasting the duck breast-side up, breast-side down, and breast-side up for the final roasting time.
While the duck is roasting, you’ll prepare the glaze. Simply combine juice from 4 clementines, star anise pods, maple syrup, and Dijon mustard in a pot and simmer it for 10 minutes.
Looking for more duck recipes? Check my archives!
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Orange-Maple Roasted Duck
- Sheet pan
- Roasting rack
- Small pot
- 5-6 pound whole pekin duck; giblets and neck removed As you can see, I didn’t detach my neck and just left it in the cavity…but if you have kitchen shears, feel free to remove the neck and use it in stock/gravy
- Salt pepper
- 8 clementines divided
- 3-4 shallots
- 4 star anise pods
- 1/2 cup maple syrup
- 1 teaspoon dijon mustard
Prepare the Duck:
- Preheat oven to 350ºF.
- Pat the duck dry and use a sharp knife to create angled slits along the breast. Cut into the fatty parts around where the legs meet the body and between the wings and the body. You just want to make enough slits around the fatty part of the duck skin so that the fat renders out.
Stuff the Duck:
- Peel the shallots and quarter. Quarter 4 of the clementines. Stuff the duck with the clementines and shallots and tie the legs together. Season the duck liberally with salt and pepper.
Roast the Duck:
- Line a baking sheet with foil and place a raised roasting rack on the foil. Place the duck on top and transfer to the oven, breast-side up, for 1 hour.
- Flip the duck and cook, breast-side down, for 1 more hour.
- Remove the duck from the oven. At this point, you can drain off the duck fat and reserve it for another use.
- Roast the duck, breast-side up for 40 minutes more.
Prepare the Glaze:
- In a saucepan, combine the juice of remaining 4 clementines, maple syrup, 4 star anise pods, and 1 teaspoon dijon mustard. Bring to a boil and whisk until smooth. Reduce heat and simmer for 10 minutes. Turn off the heat.
- Remove the duck from the oven and brush half the glaze over the duck. Return to the oven for 20 more minutes.
- Brush the duck with the remaining glaze and bake for 10 minutes. Turn on the broiler and broil for 4-5 minutes until the skin darkens on top, being careful not to burn the sugars in the glaze.
- Remove from oven and serve! Enjoy!