Orange Marmalade Glazed Duck

Ingredients

• 1 whole duck (4 to 5 pounds), giblets removed
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 orange, quartered
• 1/2 onion, quartered
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 3/4 cup orange marmalade
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated

Method

1. 1

   Remove the duck from the refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 325°F.

2. 2

   Pat the duck dry with paper towels. Using a fork or skewer, prick the skin all over, especially around the breast and thighs, taking care not to pierce the meat.

3. 3

   Season the duck inside and out with the salt and pepper, then stuff the cavity with the orange quarters, onion, garlic, and thyme sprigs.

4. 4

   Set the duck breast-side up on a roasting rack set in a pan. Roast for 1 hour.

   1:00:00 · Initial roast
5. 5

   Remove the duck from the oven and carefully drain the rendered fat from the pan. Flip the duck breast-side down and return to the oven for 45 minutes.

   45:00 · Roast breast-side down
6. 6

   While the duck roasts, whisk together the orange marmalade, soy sauce, rice vinegar, and ginger in a small saucepan. Warm over low heat for 2 minutes, stirring, until smooth and loosened.

   2:00 · Warm glaze
7. 7

   Remove the duck from the oven, drain any additional fat, and flip breast-side up again. Increase the oven temperature to 400°F.

8. 8

   Brush the duck generously with the marmalade glaze and return to the oven for 15 minutes.

   15:00 · First glaze roast
9. 9

   Brush with another layer of glaze and roast for a final 15 minutes, until the skin is deeply browned and an instant-read thermometer inserted into the thigh reads 165°F.

   15:00 · Final glaze roast
10. 10

    Transfer the duck to a cutting board and let rest for 15 minutes before carving.

    15:00 · Rest duck
11. 11

    Carve the duck into portions and serve with the remaining warm glaze on the side.