Citrus and Thyme Roasted Duck

Serves 4
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Ingredients
For the duck:
1 whole duck (about 4-5 lbs)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 sprigs fresh thyme
2 cloves garlic, smashed
1 orange, quartered
1 lemon, quartered
1/2 onion, quartered
1/2 cup dry white wine or chicken broth (for basting)
For the citrus glaze:
1/4 cup fresh orange juice
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme, chopped

Instructions
Prepare the duck:
Preheat the oven: Preheat your oven to 375°F (190°C).
Prepare the duck: Pat the duck dry with paper towels to ensure the skin crisps up nicely during roasting. Using a sharp knife, score the skin of the duck in a crisscross pattern, being careful not to cut into the meat.
Season the duck: Season the duck generously with salt and pepper, both inside and outside. Stuff the cavity of the duck with the thyme sprigs, garlic, orange quarters, lemon quarters, and onion.
Sear the duck: Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Once hot, add the duck, breast side down, and sear for about 5-6 minutes, until the skin is golden brown and crispy. Flip the duck and sear the other side for an additional 3-4 minutes.
Roast the duck: Transfer the skillet or pan to the preheated oven. Roast the duck for about 1 hour to 1 hour and 15 minutes, or until the skin is crispy and the internal temperature of the duck reaches 165°F (74°C) for the breast and 175°F (80°C) for the thighs. Baste the duck occasionally with the pan juices or the white wine/chicken broth.
Prepare the citrus glaze:
Make the glaze: While the duck is roasting, combine the orange juice, honey, soy sauce, balsamic vinegar, and fresh thyme in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
Glaze the duck: During the last 15 minutes of roasting, brush the citrus glaze over the duck to create a beautiful, glossy finish. Continue to roast the duck until the skin is crispy and caramelized.
Serve:
Rest the duck: Once the duck is roasted, remove it from the oven and let it rest for 10 minutes before carving.
Carve and plate: Carve the duck into portions, discarding the stuffed citrus and onion. Serve the roasted duck with a drizzle of the pan juices and extra citrus glaze on top.
Garnish and serve: Garnish with fresh thyme sprigs and extra citrus wedges for a bright, aromatic touch. Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Tips and variations
Duck fat: Don’t throw away the rendered duck fat! It’s perfect for roasting potatoes or vegetables.
Citrus variety: For a more complex citrus flavor, try adding lime, grapefruit, or blood orange to the glaze or stuffing mixture.
Herb variations: Experiment with rosemary, sage, or bay leaves in place of thyme for a different aromatic twist.
Crispy skin: To ensure the skin gets extra crispy, you can finish the duck under the broiler for 2-3 minutes at the end of roasting, watching carefully to avoid burning.
Citrus and Thyme Roasted Duck is a perfectly balanced dish that combines the richness of duck with the bright, aromatic flavors of citrus and fresh herbs, ideal for a special dinner or holiday meal.