RecipeDelish

Ingredients

• 1 whole duck (about 5 lb), thawed, giblets removed
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 orange, quartered
• 1 onion, quartered
• 2 bay leaves
• 1 cup orange juice
• 1 tbsp honey
• 1 tsp red wine vinegar

Steps

1. Heat the oven to 350°F. Pat the duck very dry and prick the skin all over with a fork, avoiding the meat.
2. Season inside and out with salt and pepper. Fill the cavity with the orange quarters, onion and bay.
3. Set the duck breast up on a rack in a roasting pan. Roast about 2 hours, draining fat from the pan every 30 minutes, until the thigh reads 175°F.
4. Raise the oven to 425°F and roast 10–15 minutes more until the skin is deep golden and crisp.
5. Rest the duck 20 minutes. Meanwhile, skim fat from the pan juices and simmer them with the orange juice, honey and vinegar until syrupy, about 5 minutes.
6. Carve and serve with the orange sauce spooned over.