Roast Duck with Orange Glaze

Ingredients

• 5 lb whole duck
• 2 oranges
• 2 shallots
• 3 garlic cloves
• 1 cup chicken broth
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 inch fresh ginger
• 2 rosemary sprigs
• 2 thyme sprigs
• 1½ tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 3750F (1900C). Pat the duck dry with paper towels. Score the duck skin in a crosshatch pattern without cutting into the meat. Season generously with salt and pepper.
2. Stuff the duck cavity with one quartered orange, one shallot, and half the garlic. Place the duck on a rack in a roasting pan.
3. Roast the duck for 1 hour, then reduce oven temperature to 3250F (1600C). Continue roasting for another 1.5-2 hours, or until an internal temperature of 1650F (740C) is reached, periodically draining excess fat from the pan.
4. While the duck roasts, prepare the glaze: In a saucepan, combine the juice of the remaining orange, remaining chopped shallot and garlic, chicken broth, red wine vinegar, honey, soy sauce, grated ginger, rosemary, and thyme. Simmer until reduced by half and slightly thickened, about 15-20 minutes.
5. During the last 30 minutes of roasting, brush the duck generously with the orange glaze every 10 minutes.
6. Once cooked, remove the duck from the oven and let it rest for 15 minutes before carving. Serve with any remaining glaze.