Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole duck (5–6 lb)
- 2 1/2 tsp kosher salt, 1 tsp black pepper
- 3 large oranges (zest strips, 1 cup juice, segments to garnish)
- 1/4 cup Grand Marnier (orange liqueur)
- 3 tbsp granulated sugar, 2 tbsp white wine vinegar
- 1/2 cup low-sodium chicken or duck stock
- 2 tbsp cold unsalted butter (for sauce) + 2 tbsp for potatoes
- 1 1/2 lb small Yukon Gold potatoes
- 1 tbsp fresh thyme leaves, 1 garlic clove
Do This
- 1. Pat duck dry, prick skin all over (avoid meat), season with salt and pepper; air-chill uncovered 8–24 hours if time allows.
- 2. Heat oven to 425°F. Make orange zest strips; blanch 2 minutes. Segment 1 orange; juice enough for 1 cup.
- 3. Roast duck on a rack over a pan with 1 cup water: 20 minutes at 425°F, then 60 minutes at 350°F. Pour off and reserve duck fat halfway through.
- 4. Increase to 450°F and roast 10–15 minutes until skin is deep mahogany and crackling; rest 15 minutes.
- 5. Pan-crisp boiled potatoes in 2 tbsp duck fat + 2 tbsp butter with thyme and garlic, 8–10 minutes; season.
- 6. For sauce: caramelize 3 tbsp sugar; add 2 tbsp vinegar, 1 cup orange juice, 1/2 cup stock; reduce to 2/3 cup. Stir in 1/4 cup Grand Marnier and 2 tbsp cold butter. Add blanched zest.
- 7. Carve duck; plate over thyme-buttered potatoes, spoon sauce, and garnish with orange segments and thyme.
Why You’ll Love This Recipe
- Shatteringly crisp duck skin with succulent meat, thanks to a simple, reliable roasting method.
- A classic bittersweet orange–Grand Marnier sauce that’s glossy, balanced, and restaurant-quality.
- Thyme-buttered potatoes soak up duck drippings for a comforting, elegant side.
- Clear, step-by-step timing and temperatures designed for home cooks.
Grocery List
- Produce: 3 large oranges, 1 1/2 lb small Yukon Gold potatoes, 1 garlic clove, 1 bunch fresh thyme
- Dairy: Unsalted butter (at least 4 tbsp)
- Pantry: Whole duck (5–6 lb), kosher salt, black pepper, granulated sugar, white wine vinegar, low-sodium chicken stock, Grand Marnier (orange liqueur)
Full Ingredients
Duck
- 1 whole duck, 5–6 lb
- 2 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup hot water (in roasting pan to prevent smoking)
Bittersweet Orange–Grand Marnier Sauce
- Zest from 1 orange, cut into thin strips (about 2 tsp packed)
- 1 cup freshly squeezed orange juice (from 2–3 oranges)
- 3 tbsp granulated sugar
- 2 tbsp white wine vinegar
- 1/2 cup low-sodium chicken or duck stock
- 1/4 cup Grand Marnier (or other orange liqueur)
- 2 tbsp cold unsalted butter, cut into cubes
- Fine sea salt, to taste
- Optional: segments from 1 orange (for garnish)
Thyme-Buttered Potatoes
- 1 1/2 lb small Yukon Gold potatoes, halved if larger than 1 inch
- 2 tbsp duck fat (rendered from the roasting pan)
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 1 garlic clove, lightly smashed
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
Step 1: Dry-brine and prep the duck
Remove the duck from packaging, take out giblets, and pat the bird very dry inside and out with paper towels. With a sharp skewer or paring knife, prick the skin all over—especially over the breasts, thighs, and the fatty pocket near the tail—taking care not to pierce into the meat. Season evenly with 2 1/2 tsp kosher salt and 1 tsp pepper. For best results, place the duck uncovered on a rack set over a sheet pan and refrigerate 8–24 hours to dry the skin. If short on time, proceed immediately.
Step 2: Prepare oranges and potatoes
Use a peeler to remove long strips of orange zest; slice into fine matchsticks. Blanch zest in boiling water for 2 minutes to soften and reduce bitterness; drain and set aside. Segment one orange for garnish and juice enough oranges to yield 1 cup. Rinse the potatoes and cut any larger ones in half. Cover potatoes with cold water in a pot and set aside (don’t cook yet).
Step 3: Start the roast hot to tighten and crisp the skin
Heat the oven to 425°F. Set the duck on a roasting rack inside a roasting pan. Pour 1 cup hot water into the pan (this prevents smoking and helps catch fat). Roast for 20 minutes, breast-side up. The skin will begin to tighten and render.
Step 4: Lower heat to render and cook through
Reduce oven temperature to 350°F and continue roasting for 60 minutes. At the 45-minute mark, carefully pour off and reserve the rendered fat into a heatproof bowl and prick any areas where fat is pooling. Return the duck to finish the hour at 350°F. Target temperatures: 165°F in the thigh and 150–160°F in the thickest part of the breast (it will carry over slightly as it rests).
Step 5: Final blast for crackling skin, then rest
Increase oven temperature to 450°F and roast 10–15 minutes more until the skin is deep mahogany and crackling. Transfer the duck to a cutting board and rest 15 minutes. Pour roasting juices into a fat separator or bowl; save 2 tbsp clear duck fat for the potatoes and 2–3 tbsp pan juices for the sauce.
Step 6: Make the thyme-buttered potatoes
While the duck rests, bring the pot of potatoes to a boil and cook until just tender, 10–12 minutes. Drain well and let steam off for 1 minute. In a large skillet over medium-high heat, warm 2 tbsp reserved duck fat and 2 tbsp butter with the smashed garlic and thyme. Add potatoes; cook, tossing occasionally, until golden at the edges, 8–10 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp pepper; discard the garlic clove.
Step 7: Make the bittersweet orange–Grand Marnier sauce
In a saucepan over medium heat, sprinkle in 3 tbsp sugar and let it melt and caramelize to a deep amber, 3–4 minutes. Carefully add 2 tbsp white wine vinegar (it will bubble), swirling to dissolve any caramel. Add 1 cup orange juice, 1/2 cup stock, and 2–3 tbsp degreased pan juices. Simmer briskly until reduced to about 2/3 cup, 6–8 minutes. Off heat, stir in 1/4 cup Grand Marnier. Return to low heat and whisk in 2 tbsp cold butter until glossy. Season to taste with a pinch of salt and fold in the blanched zest.
Step 8: Carve and plate
Remove legs and thighs, then slice the breasts across the grain into 1/2-inch slices. Spoon a bed of thyme-buttered potatoes onto warm plates, fan sliced duck on top, and ladle over the orange–Grand Marnier sauce. Garnish with orange segments and a few fresh thyme sprigs. Serve immediately.
Pro Tips
- For ultra-crisp skin, the optional overnight dry-brine is worth it, and be generous with pricking only the fat layer, not the meat.
- Keep a small amount of water in the roasting pan to reduce smoking and to help you collect beautifully clean duck fat.
- Use a thermometer: aim for 165°F in the thigh; pull the duck when the breast hits 150–160°F and let carryover finish the job.
- Reduce the sauce to the right volume (about 2/3 cup) for ideal syrupy body before finishing with cold butter.
- Save leftover duck fat in the fridge for amazing roast vegetables and eggs.
Variations
- Five-Spice Orange: Add 1/2 tsp Chinese five-spice to the duck seasoning and a pinch to the sauce for warm spice.
- Blood Orange: Substitute blood orange juice and segments for a deeper color and berry-like citrus note.
- Herb Forward: Add a few thyme sprigs and a halved shallot to the duck cavity for an aromatic roast.
Storage & Make-Ahead
Duck (carved) keeps refrigerated up to 3 days; re-crisp skin in a 400°F oven for 6–8 minutes. Sauce can be made 1 day ahead; gently rewarm and re-emulsify with a teaspoon of cold butter if needed. Thyme-buttered potatoes reheat well in a skillet with a little duck fat. Duck fat keeps 1 month refrigerated or 6 months frozen.
Nutrition (per serving)
Approximate values: 980 calories; 60 g fat; 58 g carbohydrates; 52 g protein; 5 g fiber; 1,020 mg sodium. Values will vary based on how much skin and sauce each person enjoys and how much rendered fat is consumed.
