How long does it take to make Glazed Roast Duck with Orange Sauce?

About 2 hours in total: 30 minutes of prep and 1 hour 30 minutes of cooking.

How many servings does this Glazed Roast Duck with Orange Sauce recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Glazed Roast Duck with Orange Sauce recipe come from?

It was shared by cud_cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Glazed Roast Duck with Orange Sauce

Name: Glazed Roast Duck with Orange Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 2.2 kg duck; to taste salt; 1 cinnamon stick; 2 star anise; 4 cm ginger; 2 tbsp brown sugar; 2 tbsp honey; 1 orange; 2 tbsp white wine vinegar; 2 tbsp soy sauce; 200 ml orange juice; 30 g butter; 2 sprig rosemary; 2 sprig thyme; 150 ml Grand Marnier; 500 ml chicken stock; 1 tbsp honey; 1 tsp Dijon mustard; 150 ml orange juice; to taste pepper; 1 tsp cornflour; 1 tbsp water; 1–2 orange

A stunning winter centerpiece, this glazed roast duck pairs succulent, slow‑cooked meat with a glossy orange glaze and a flambéed Grand Marnier sauce. The dish balances sweet, savory, and citrus notes for a festive feast that’s both elegant and comforting.

Maker: cud_cooks

From: Instagram(view original)

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Prep Time

30 min

Cook Time

1 hr 30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr estimated total time for 4 servings.

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Dinner Duck Orange Roast

Ingredients

4 9/10 lb duck
to taste salt
1 cinnamon stick
2 star anise
4 cm ginger
2 tbsp brown sugar
2 tbsp honey
1 orange
2 tbsp white wine vinegar
2 tbsp soy sauce
0.85 cup orange juice
1 1/10 oz butter
2 sprig rosemary
2 sprig thyme
0.63 cup Grand Marnier
1 1/10 pt chicken stock
1 tbsp honey
1 tsp Dijon mustard
0.63 cup orange juice
to taste salt
to taste pepper
1 tsp cornflour
1 tbsp water
1 orange

Instructions

1
Season the whole duck with salt and refrigerate uncovered overnight to dry the skin.
2
Separate the duck into legs, wing tips, and crown (two breasts together). Lightly score the breast skin in a crosshatch pattern without cutting into the meat.
3
Preheat the oven to 302°F (300°F). Place the legs and wing tips on a roasting rack and roast for about 1 hour, or until the meat is tender and the skin begins to render.
4
While the legs are cooking, prepare the glaze: combine the cinnamon stick, star anise, sliced ginger, brown sugar, 2 tbsp honey, orange zest, white wine vinegar, soy sauce, and 200 ml orange juice in a saucepan. Bring to a boil, then reduce the heat and simmer until the mixture thickens enough to coat the back of a spoon (about 10‑12 minutes).
5
Remove the legs and wing tips from the oven. Increase the oven temperature to 410°F (410°F). Arrange the legs, wing tips, and crown in a low‑casserole pan (e.g., a 316‑Series pan).
6
Brush the entire duck with the prepared glaze, roast for 10 minutes, brush again, roast another 10 minutes, brush a third time, and finish with a final 10‑minute roast, basting each time.
7
Check the breast meat with an instant‑read thermometer; remove the duck when the internal temperature reaches 122°F (122°F). The temperature will rise to about 131°F (131°F) while the bird rests. Let the duck rest uncovered in a warm place for 15 minutes.
8
To make the orange sauce, melt 30 g butter in a saucepan over medium heat. Add the rosemary and thyme sprigs and sauté briefly until fragrant.
9
Add 150 ml Grand Marnier to the pan and carefully flambé (ignite) to burn off the alcohol. Then stir in the chicken stock, 1 tbsp honey, Dijon mustard, and the remaining 150 ml orange juice. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
10
Strain the sauce through a fine‑mesh sieve into a clean pan. Whisk in an additional knob of butter for shine, season with salt and pepper to taste, and thicken with a slurry made from 1 tsp cornflour mixed with 1 tbsp water (add more slurry if a thicker consistency is desired).
11
Stir the segmented orange pieces (1–2 oranges) into the sauce just before serving to preserve their fresh texture.
12
Carve the rested duck into serving portions. Arrange on a platter, spoon the orange sauce over the meat, and garnish with extra orange segments for a bright finish.

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Frequently asked questions

How long does it take to make Glazed Roast Duck with Orange Sauce?: About 2 hours in total: 30 minutes of prep and 1 hour 30 minutes of cooking.
How many servings does this Glazed Roast Duck with Orange Sauce recipe make?: This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Glazed Roast Duck with Orange Sauce recipe come from?: It was shared by cud_cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.