Spicy Honey, Garlic and Orange Roasted Duck

Name: Spicy Honey, Garlic and Orange Roasted Duck
Cook time: 135 min
Ingredients: 1 5-6 pound whole duck (thawed); 1 tablespoon kosher or coarse sea salt (plus more to salt the water); 1 teaspoon freshly ground black pepper; 2 teaspoons finely chopped dried piquín chiles (or chiltepin or chile de árbol, plus 1 more teaspoon whole dried piquín chiles); 2 tablespoons chopped fresh rosemary leaves (or 2 teaspoons dried and crushed, plus 3 to 4 whole rosemary sprigs); Zest of an orange (plus its juice); Zest of a lime (plus its juice); 1 whole orange (halved and each half cut into quarters); 1 whole head of garlic; 3 tablespoons unsalted butter; 2 tablespoons honey

Pato Rostizado con Miel, Ajo y Naranja

Recipe Yield

2 servings

Cooking time

2 hours 15 minutes

Rate this recipe

5 from 5 votes

Ingredients

1 5-6 pound whole duck thawed
1 tablespoon kosher or coarse sea salt plus more to salt the water
1 teaspoon freshly ground black pepper
2 teaspoons finely chopped dried piquín chiles or chiltepin or chile de árbol, plus 1 more teaspoon whole dried piquín chiles
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried and crushed, plus 3 to 4 whole rosemary sprigs
Zest of an orange plus its juice
Zest of a lime plus its juice
1 whole orange halved and each half cut into quarters
1 whole head of garlic
3 tablespoons unsalted butter
2 tablespoons honey

To Prepare

To prepare the duck for roasting:

Make sure the duck is completely thawed (defrost in the refrigerator for a couple days). Remove giblets and neck from cavity. Rinse in cold water. Pat dry.
Bring salted water to a boil in a large soup pot or casserole that fits the duck. Once it comes to a boil, insert the duck and let it sit there for 3 minutes without turning the heat off. This will help tighten the skin. Remove from the water. Drain and pat dry.
With a sharp paring or small knife and taking a diagonal or side angle, prick the skin all over front and back without cutting into the meat. This will help release the fat as the duck cooks. Then, score the skin in a diamond shape with lines about every inch making sure you are cutting the skin and the fat, but not the meat, all over front and back.
Preheat the oven to 425℉ with the rack in the lowest position.

To prepare the spice mixture:

In a small bowl, combine the salt, black pepper, crushed dried Piquín chiles, chopped rosemary, and orange and lime zest. Mix well.
Rub the spice mixture all over the duck, making sure to go into the diamond pattern through the skin and fat as well as inside of the cavity. Stuff the cavity with the cut oranges, rosemary sprigs (reserving one sprig for the glaze), and lastly, the head of garlic.
Place the duck on a rack in a roasting pan, breast side up. Fold neck skin under the body. Crisscross the legs and secure with kitchen twine. Tuck the wings under their sides. Roast the duck for 30 minutes. Then remove the roasting pan from the oven, flip the duck back side up, reduce the heat to 350℉, and continue roasting for an additional hour and a half.

Meanwhile, make the glaze:

In a small saucepan over medium heat, melt the butter. Once it bubbles, add a teaspoon dried Piquín chiles, stir and cook for a minute, so they can gently brown. Add the orange and lime juices and the honey, and stir. Add the rosemary sprig. Let it all cook for about 7 to 8 over medium-low heat, or until it thickens to a syrup consistency. Remove the rosemary sprig and Piquín chiles with a spoon, or strain into a bowl.
Remove the roasting pan from the oven. Tilt the duck to get all the fat onto the roasting pan and scrape all the duck fat into a bowl. Cut the twine from the duck legs and remove the roasted garlic from the cavity.
Brush the duck with the glaze, generously, all over, and place back on rack, flipping it so it is breast side up again. Return to the oven and continue to roast for another 15 to 30 minutes, or until the thermometer reads 165℉ to 170℉ and the skin is golden brown. Remove from the oven. Cover with aluminum foil and let rest for 10 to 15 minutes before carving.

Comments

34comments inSpicy Honey, Garlic and Orange Roasted Duck

Beverly

Jan 29

Hi Pati,
I’m mild on the spice meter. What would you recommend subbing for the chili piquin? Regular chili powder? Have the duck thawing in the fridge and hope to try this recipe in a couple of days. Thanks for the show!

PS: Any recipes for Smoked Duck?

1. Pati Jinich
  
  Jan 30
  
  You can just leave the chile piquin out if you do not like it spicy Beverly 😉
  
Sue Daia

Jan 27

I love Duck, but my husband resists. I am always watching for the best recipe. Păți, I have come to really appreciate your shows, your cooking passion and style. Watching you and your son eating the duck after it was prepared – I am convinced. There is an organic duck in my freezer, awaiting this project. Optimism prevails! Thank you.

1. Pati Jinich
  
  Jan 27
  
  Go for it Sue, you won’t regret and your husband will be happy, happy!
  
Bill

Sep 22

Where can I get the manual orange juicer you used for the duck recipe?

1. Pati Jinich
  
  Oct 10
  
  I think I got it on Amazon Bill 😉
  
Vincetta

Aug 25

This is the easiest recipe I’ve found.
Gotta try it soon😊

1. Pati Jinich
  
  Sep 04
  
  Hope you’ll love it as much as I do Vincetta 😉
  
Rivera

Aug 05

This recipe is definitely going to be made soon. It sounds delicious. Thank you

1. Pati Jinich
  
  Aug 20
  
  Go for it! You are going to love it 😉
  
JimC

Jul 23

This was a great recipe. I made 2 small variations.
1. After boiling, I let it try overnight in the fridge.
2. Used convection for the first and last parts of the roast and cut the time by 15 minutes.
It was excellent!
Thanks Pati

1. Pati Jinich
  
  Oct 05
  
  Awesome, thanks for sharing Jim!
  
STEVE BUCK

Feb 11

Much Gracias for your duck recipe! BTW, I’d love to show you my final dish!

1. Pati Jinich
  
  Mar 13
  
  So glad you liked it Steve! Send me a pic to hola@patijinich.com 🙂
  
Jennifer

Jan 19

Wish I could show you the picture of the Duck to the bones with my brother and nephew scavenging for more meat.
I’m brother said most ducks are their gamy or robbery and he was surprised. He helped me to make the Duck and the Tamal.
Thank you very much

1. Pati Jinich
  
  Jan 29
  
  Yay! Now I can picture them, haha!
  
David S.

Jan 05

I love this recipe. Made it for the first time (also my first roast duck) and it was perfect. I used dried rosemary and forgot to strain the peppers and rosemary from the glaze, but it was amazing with such a beautiful, mild spicy bite. The duck didn’t come out gamy and was delicious. My wife is skeptical of duck and she loved it. Pati Jinich has brought us beauty again in the form of a citrusy, spicy, and magnificent duck.

1. Pati Jinich
  
  Jan 07
  
  Aw, this is a lovely review David, thank you! So glad you guys enjoyed this recipe 🙂
  
Alice

Dec 17

I love this recipe. Trying it for Christmas. I watch your on PBS channel 13 NEW JERSEY.

1. Pati Jinich
  
  Jan 08
  
  Thanks for tuning in Alice, gracias!
  
Sophia Bondarew

Nov 29

Hello Patti Jinich,
I appreciate you and your love of cooking, flavors and sharing that with us.

I made this recipe, and loved it; especially the way the orange quarters were infused with the rosemary orange and lime zest rub mixed with the duck fat. I also loved the crispiness of the skin. Next tome I would make my cuts deeper because the rub fell to the bottom too quickly. Also, I could not find fresh or dried piquin chiles; I could only fine the ground powdered version. I used 1tsp of this powered/ground version since I didn’t know the equivalency rate. What equivalency measurement would use for 2tsp dried piquin chiles because I plan to make this again.

1. Pati Jinich
  
  Jan 02
  
  Happy to hear you liked my first duck recipe, yay!
  
Cherie Williams

Nov 24

Hello Pati,
Thank you for the duck recipe, I am trying it out for Thanksgiving this year

1. Pati Jinich
  
  Jan 01
  
  Let me know how did you like it Cherie!
  
Norma Reisen

Oct 24

Love watching Pati on pbs and have tried her wonderful recipes. Gracias Pati

1. Pati Jinich
  
  Oct 26
  
  Thanks to you for following Norma, un abrazo!
  
Marcella Hill

Oct 23

At last, a recipe for roast duck. Heaven. Looks delicious. I will try it out during the winter holidays. Thank you.

1. Pati Jinich
  
  Oct 28
  
  Thanks to you Marcela, I hope you will love it!
  
2. Lucia
  
  Jan 03
  
  Hola Pati! Si se puede usar pollo para esta receta? Esque el pato es un poquito carito ahorita! Muchas gracias por todas tus recetas.. me encantan!
  
  1. Pati Jinich
    
    Jan 30
    
    Claro que si Marcella, que lo disfrutes!
    
Sheryl

Oct 22

Hi Pati,

I have a question: After the duck is done roasting (and BEFORE the glaze is applied), the directions say to tilt the duck to get all the fat onto the roasting pan and then to scrape the duck fat into a bowl. But it doesn’t say what to do with the duck fat after that. Do you use it again when you are glazing the duck, or do you throw it out? (I am pretty sure that some chefs, who think that duck fat is great to roast vegetables with, actually freeze it.) What is your opinion?

1. Pati Jinich
  
  Oct 28
  
  Hey Cheryl, I actually save the duck fat as gold because I use it after to make this Skillet tamal that you are going to love! http://patijinich.com/skillet-corn-tamal-with-duck-fat-and-roasted-garlic/
  
Rebeca Juarez Johnson

Oct 22

Pati, I have been wanting to make duck for some time. Thank you for this recipe. I can’t wait to try it. I think the glaze would be awesome on salmon also.

1. Pati Jinich
  
  Oct 29
  
  Absolutely Rebeca, great idea! Enjoy 😉

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