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Orange-Maple Roast Duck

Irresistible Orange-Maple Roast Duck for Your Holiday Table

This Orange-Maple Roast Duck is a delicious centerpiece that elevates any holiday gathering while offering effortless preparation.
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 5 minutes
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 1 whole Duck (4-5 pounds) Remember to remove giblets and neck before roasting.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.
For the Stuffing
  • 8 count Clementines, divided Fresh is best for maximum flavor!
  • 3 count Shallots If short on shallots, onions can work as a substitute.
For the Glaze
  • 4 count Star Anise Pods Best used in moderation for balanced flavor.
  • 0.5 cup Maple Syrup Feel free to swap with honey or agave if preferred.
  • 1 teaspoon Dijon Mustard Adds acidity to the glaze; try whole-grain mustard if desired.
  • 1 teaspoon Whole-Grain Mustard Omit if you prefer a simpler taste.

Equipment

  • Oven
  • baking sheet
  • Foil
  • Kitchen twine
  • sharp knife
  • Small Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and pat the whole duck dry with paper towels. Score shallow slits in the fatty areas of the duck's skin.
  2. Quarter the shallots and 4 clementines, then stuff them into the duck's cavity and tie the legs with kitchen twine. Season the exterior with salt and pepper.
  3. Place the stuffed duck on a foil-lined raised rack set in a baking sheet, breast-side up. Roast for 1 hour.
  4. Flip the duck breast-side down and roast for another hour.
  5. Flip the duck back to breast-side up for a final 20 minutes of roasting.
  6. Prepare the glaze by combining the juice from the remaining 4 clementines, maple syrup, star anise pods, and both mustards, then simmer for 10 minutes.
  7. Glaze the duck with half of the mixture and return to the oven for another 20 minutes.
  8. Carve the rested duck and serve with remaining glaze drizzled on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 300mgPotassium: 550mgFiber: 2gSugar: 10gVitamin A: 350IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Store leftover Orange-Maple Roast Duck in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350ºF for 20-25 minutes.

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