Serve with roasted vegetables, mashed potatoes, or wild rice.
Leftovers can be stored in an airtight container in the fridge for 2–3 days. Reheat gently to avoid drying the meat.
Variations
Cranberry-Orange Duck: Add ½ cup fresh or frozen cranberries to the orange sauce for a tart twist.
Spiced Duck: Add a pinch of cinnamon or star anise to the sauce for extra warmth.
Duck Breast Only: Use duck breasts instead of a whole duck for a quicker, smaller meal.
FAQ
Q: Can I make this in a slow cooker?
A: Yes, sear the duck first for crispy skin, then slow cook with oranges and herbs on low for 4–5 hours.
Q: How do I get crispy duck skin?
A: Pat the skin dry, score lightly, and roast breast-side up. High heat at the end (425°F / 220°C for 10–15 minutes) helps crisp it.
