Classic Roast Duck with Orange Sauce
A traditional roasted duckling glazed with a vibrant orange sauce featuring fresh orange juice, currant jelly, and optional orange liqueur. The duck is roasted until golden and crispy-skinned, then served with a glossy, sweet-tart sauce studded with orange segments. Perfect for holiday dinners or special occasions when you want to impress guests with an elegant main course. This version balances the rich duck meat with bright citrus flavors, while the cornstarch-thickened sauce provides the perfect consistency for drizzling.
Ingredients
- 1 duckling (4 to 5 pounds)chicken1:1protein
Reduce cooking time significantly
- 2 teaspoons orange peel, grated
- ½ cup orange juice
- ¼ cup currant jellyapricot jam1:1dietary
Slightly different flavor profile
- 1 tablespoon lemon juice
- ⅛ teaspoon ground mustard
- ⅛ teaspoon salt
- 1 tablespoon cold water
- 1 ½ teaspoons cornstarch
- 1 orange, peeled and sectioned
- 1 tablespoon orange-flavored liqueurGrand Marnier or Cointreau1:1alcohol-free
Use orange extract instead
Instructions
- 1
Heat oven to 350°F
- 2
Fasten neck skin of duckling to back with skewers
- 3
Fold wings across back with tips touching
- 4
Place duckling breast side up on rack in shallow roasting pan
- 5
Pierce skin all over with fork
- 6
Loosely tie legs to tail if desired
- 7
Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone
- 8
Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut
- 9
Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning
- 10
Place duckling on heated platter
- 11
Let stand 15 minutes for easier carving
- 12
Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan
- 13
Mix water and cornstarch
- 14
Stir cornstarch mixture into sauce
- 15
Cook over medium heat, stirring constantly, until mixture thickens and boils
- 16
Boil and stir 1 minute
- 17
Stir in orange sections and liqueur
- 18
Brush duckling with some of the orange sauce
- 19
Serve with remaining sauce
Tips
Pierce the duck skin thoroughly to allow fat to render out during roasting, creating crispy skin
Tent with foil during the last hour to prevent the breast from overcooking while the thighs reach proper temperature
Let the duck rest 15 minutes before carving to allow juices to redistribute for moister meat
Good to Know
Refrigerate leftover duck up to 3 days; sauce separately up to 5 days
Duck can be prepped and trussed up to 1 day ahead; sauce can be made same day
Serve immediately while duck is warm; reheat sauce gently if needed
Common Mistakes
Don't skip piercing the skin to avoid fatty, non-crispy results
Don't overcook the breast meat to avoid dryness
Don't rush the resting period to avoid losing juices when carving
Substitutions
Use orange extract instead
FAQ
Can I use a different citrus fruit?
Yes, you can substitute with lemon or lime, but adjust sugar content as these are more tart than orange. The flavor profile will change significantly.
What if I don't have currant jelly?
Apricot jam, orange marmalade, or even honey work as substitutes. Strain chunky preserves for a smoother sauce consistency.
How long will leftovers keep?
Cooked duck keeps 3-4 days refrigerated. Reheat gently to avoid drying out. The sauce keeps up to 5 days and reheats well.