Make delicious roast duck w this mapleglazed recipe Easy technique for flavorful impressive dinner Get our maple glaze roast duck recipe now
Total Time:2 hours 50 minutes
Yield:6 servings 1x
Ingredients
Scale
1 (5-6 pound) whole duck, preferably Pekin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 orange, quartered
1 apple, quartered
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 cup pure maple syrup
1/4 cup soy sauce
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
Instructions
Thaw the Duck: If frozen, thaw the duck completely in the refrigerator for 24-48 hours.
Remove Giblets: Remove the giblets and neck from the cavity of the duck. These can be reserved for making stock.
Dry the Skin: Pat the duck dry inside and out with paper towels. This is the most important step for achieving crispy skin. The drier the skin, the better!
Prick the Skin: Using a sharp fork or knife, prick the skin all over, especially on the breast and thighs. Be careful not to pierce the meat. This allows the fat to render out during cooking, resulting in crispy skin.
Season the Duck: In a small bowl, combine the salt, pepper, garlic powder, and onion powder. Rub the mixture all over the duck, inside and out.
Stuff the Cavity: Stuff the cavity of the duck with the quartered orange, apple, rosemary, and thyme. This will add flavor and moisture to the meat from the inside out.
Truss the Duck (Optional): Trussing the duck helps it cook more evenly and maintain its shape. You can use kitchen twine to tie the legs together and the wings close to the body.
Combine Ingredients: In a small saucepan, combine the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, ground ginger, and red pepper flakes (if using).
Simmer the Glaze: Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 5-7 minutes, or until the glaze has slightly thickened.
Set Aside: Remove the glaze from the heat and set aside to cool slightly.
Preheat the Oven: Preheat your oven to 325°F (160°C).
Prepare the Roasting Pan: Place a roasting rack inside a roasting pan. This allows the fat to drip away from the duck, further promoting crispy skin. If you don't have a roasting rack, you can use crumpled aluminum foil to elevate the duck.
Place the Duck on the Rack: Place the prepared duck on the roasting rack, breast side up.
Roast the Duck: Roast the duck for approximately 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Baste with Glaze: During the last 30-45 minutes of cooking, brush the duck with the maple glaze every 10-15 minutes. This will create a beautiful, glossy glaze and add even more flavor.
Increase the Heat (Optional): For extra crispy skin, increase the oven temperature to 425°F (220°C) during the last 10 minutes of cooking. Watch the duck carefully to prevent burning.
Rest the Duck: Once the duck is cooked through, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Remove the Legs: Using a sharp carving knife, cut through the skin and joint connecting the leg to the body. Repeat on the other side.
Remove the Wings: Cut through the skin and joint connecting the wing to the body. Repeat on the other side.
Slice the Breast: Starting at the breastbone, slice downwards at a slight angle, following the curve of the rib cage. Continue slicing until you reach the wing joint. Repeat on the other side.
Arrange on a Platter: Arrange the carved duck pieces on a platter and garnish with fresh herbs, orange slices, or apple slices.
Serve and Enjoy: Serve the Maple-Glazed Roast Duck immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice pilaf.
Notes
Learn how to create a show-stopping Maple-Glazed Roast Duck with crispy skin and a luscious glaze. This recipe includes step-by-step instructions, tips, and FAQs to ensure a restaurant-quality duck at home.
