Crispy Duck Recipe

Prep and season

Pat the duck dry thoroughly inside and out with paper towels. Using a sharp knife, score the skin in a crosshatch pattern over the breast and legs without cutting into the meat (this helps render fat). Generously season the cavity and both sides with 1 tbs kosher salt, 1/2 tsp black pepper, and the five-spice powder if using. Place the smashed garlic and halved orange into the cavity.

Air-dry (recommended for extra crispy skin)

Place the duck on a rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 4 hours or up to overnight. This dries the skin and improves crispiness.

Render fat and roast

Preheat oven to 325°F (160°C). Remove duck from fridge and let come to near room temperature (20–30 minutes). Sprinkle the skin with remaining 1 tbs salt. Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour. After 1 hour, increase oven temperature to 425°F (220°C) and roast an additional 25–35 minutes until the skin is deep golden brown and an instant-read thermometer in the thickest part of the thigh reads 160–165°F (71–74°C). Save the fat that renders into the pan for other uses (strain and refrigerate).

Rest and carve

Transfer the duck to a cutting board, tent loosely with foil, and rest 15 minutes. Carve into portions (breasts, legs, and thighs) and keep warm while finishing sauce and mash.

Cook sweet potatoes

While the duck roasts, place the sweet potato chunks in a saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer over medium-high heat. Cook until very tender, 12–15 minutes. Drain well.

Mash and season

Return drained sweet potatoes to the hot pot to evaporate any remaining moisture for 1–2 minutes. Add butter, heavy cream, maple syrup, salt, pepper, and orange zest. Mash with a potato masher or use a hand mixer for a silkier texture until smooth and creamy. Keep warm until ready to serve; reheat gently if needed, adding a splash more cream if it firms up.

Reduce aromatics and wine

In a medium saucepan over medium heat, melt 1 tbs neutral oil or use 1 tbs duck fat if reserved. Add the minced shallot and sauté until translucent, about 2–3 minutes. Add the red wine and bring to a simmer, scraping up any browned bits from the pan. Reduce the wine by about two-thirds.

Add stock and aromatics

Add the stock, thyme sprigs, bay leaf, and brown sugar. Bring to a simmer, then reduce heat and gently simmer until the liquid is reduced to about 1 cup (about 20–30 minutes), stirring occasionally.

Finish with Grand Marnier & butter

Remove thyme sprigs and bay leaf. Off the heat, stir in the Grand Marnier. Return to low heat and whisk in the cold butter 1 tbs at a time to enrich and slightly thicken the sauce. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm (do not boil once butter is incorporated) until serving.

Place a generous scoop of sweet potato mash on each plate. Arrange carved duck pieces over or beside the mash with skin-side up to showcase crispiness.

Spoon the warm Grand Marnier demi-glace around and lightly over the duck (a small ladle per plate). Garnish with a sprig of thyme and an orange segment or slice for brightness.

Serve immediately so skin remains crispy and sauce is warm.