Orange-Maple Roasted Duck

This orange-maple roast duck recipe may be time-consuming but it's so unbelievably easy to prepare and tastes incredible.

4.31 from 65 votes

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Prep Time: 15

Cook Time: 3 30

Servings: people

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.

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.

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 roast, 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 20 minutes more.

As the duck finishes the 20-minute roast from the previous step, make the glaze. In a saucepan, combine the juice of the remaining 4 clementines, maple syrup, 4 star anise pods, and the Dijon mustard and whole-grain 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.

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