Roasted Whole Duck with Honey, Spices, and Oranges Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Geoffrey Zakarian

Roasted Whole Duck with Honey, Spices and Oranges

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  • Level: Intermediate
  • Total: 1 day 1 hr 35 min (includes chilling and resting times)
  • Active: 40 min
  • Yield: 4 servings
You may find duck to be an intimidating bird to cook, but with a few adjustments, it can be treated like any other poultry. I believe duck to be an underutilized protein with an incredible depth of flavor because of its dark and fatty meat. The flavors of this dish come from ras el hanout, which directly translates to “head of shop,” or, less literally, "top shelf." It is a spice mixture from Morocco and North Africa that can contain anywhere from 10 to 100 different spices. Some of the most common spices included are nutmeg, coriander, cumin, cinnamon, cardamom and more. The combination of spices and zesty honey glaze in this dish will impress anyone you bring to the dinner table.


Arugula and Radicchio Salad with Sherry Honey Vinaigrette:


  1. Pat the duck dry. Remove any excess fat around the cavity. Prick the skin on the breast with a toothpick or wooden skewer. Sprinkle the duck generously with salt and the ras el hanout, rubbing all over the duck. Place the duck on a sheet pan fitted with a wire rack and place in the refrigerator, uncovered, for 24 hours or up to 3 days. This will ensure a crispy skin while it roasts.
  2. Preheat the oven to 350 degrees F.
  3. Set a rack over a roasting pan and place the duck, breast-side up, on the rack. Roast the duck until a thermometer inserted in the breast registers 110 degrees F, about 25 minutes.
  4. Meanwhile, prepare the glaze. In a small bowl, combine the honey, soy sauce, ginger, red pepper flakes, garlic, orange zest and juice.
  5. Once the thinnest part of the breast reaches 110 degrees F, start basting the duck with the honey-orange glaze. Continue to roast, basting it 2 more times before it reaches 125 degrees F, about 20 minutes more.
  6. Remove the duck from the oven. Transfer to a cutting board and carve off the legs. Return the legs to the roasting pan, brush with the glaze and continue to roast until the internal temperature of the legs reaches 160 to 165 degrees F, 15 to 20 minutes. Set aside and let rest until the internal temperature of the legs reaches 170 degrees F.
  7. Allow the breasts to rest 10 to 15 minutes before carving. Remove the breasts from the bones and cut into thick slices. Sprinkle with salt. Separate the thighs from the drumsticks. Serve the duck with the Arugula and Radicchio Salad with Sherry Honey Vinaigrette.

Arugula and Radicchio Salad with Sherry Honey Vinaigrette:

  1. In a small bowl whisk together the vinegar, Dijon, honey, and salt and pepper to taste. While whisking, stream in the olive oil.
  2. Combine the arugula and radicchio in a large bowl. Drizzle with the dressing and gently toss to coat. Season to taste. Transfer to a serving bowl or platter and scatter the orange segments on top.