Crisp Roast Duck with Orange & Lavender Glaze

This is the kind of duck to cook when you want your guests to feel truly taken care of, slow-roasted until the skin is deeply crisp, layered with orange, thyme, and lavender, and finished with a bright citrus glaze that makes the whole meal feel like an occasion.

Chef Clayton Allen

Serves 4

Ingredients
For the Duck
• 1 whole duck (about 2–2.5 kg)
• Salt
• ½ cup orange olive oil

For the Spice Rub
• 1 Tbsp. fresh thyme
• 1 tsp. cracked black peppercorns
• ¼ tsp. dried lavender buds, lightly crushed
• 1½ tsp. fine sea salt

For the Orange Sauce
• Juice and zest of 2 oranges
• Juice of 1 lemon
• 1 cup duck or chicken stock
• ¼ cup sugar
• 2 Tbsp. orange liqueur
• 1 Tbsp. butter

Method

1. Prep the duck (day before): Pat duck completely dry and prick the skin all over with the tip of a small knife, taking care not to pierce the meat. Brush thoroughly with orange olive oil.

2. Season: Mix thyme, peppercorns, lavender, and salt. Rub evenly over the skin. Refrigerate uncovered overnight to dry the skin.

3. Bring to temp: Remove duck from refrigerator 20–30 minutes before cooking. Preheat oven to 350°F (180°C).

4. Roast: Place duck directly on the oven rack with a roasting pan underneath to catch drippings. Roast about 1½ hours, turning once and basting with rendered fat, until skin is deep golden and crisp.

5. Make the sauce: Melt sugar in a saucepan over medium heat until it forms a deep amber caramel. Carefully add orange and lemon juice and stir until smooth. Add stock and zest; simmer 10–15 minutes until slightly reduced. Stir in liqueur and finish with butter.

6. Finish duck: When internal temperature reaches 145–150°F, remove from oven and rest 20 minutes.

7. Serve: Carve and spoon warm orange sauce over the duck. Serve with roasted spring vegetables or braised chicories.