Medium-rare Duck Recipe

Dry and score

Remove the duck from the refrigerator 30–45 minutes before cooking to take the chill off. Pat the duck very dry inside and out with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern over the breast and legs, cutting through the skin and some fat but not into the meat (about 1/8" deep). This helps render fat and crisps the skin.

Season

Rub the outside and cavity of the duck with olive oil. Generously season the outside and inside cavity with 1 1/2 tablespoons kosher salt and 3/4 teaspoon freshly ground black pepper (reserve the remainder of the salt for later use). Stuff the cavity with smashed garlic cloves, thyme sprigs, and the halved orange (cut side down). Tie the legs together with kitchen twine and tuck the wing tips under the body.

Preheat the oven to 425°F (220°C). Place a wire rack inside a roasting pan or on a rimmed baking sheet. Put the duck breast-side up on the rack. Roast at 425°F for 20 minutes to help start crisping the skin.

After 20 minutes, reduce oven temperature to 375°F (190°C). Spoon off excess rendered fat from the pan into a heatproof container (reserve this rendered fat — it can be used for roasting vegetables). Continue roasting the duck until the internal temperature in the thickest part of the breast reaches 125°F (52°C) for medium-rare (carryover will bring it to about 130–135°F). This typically takes about 18–28 more minutes depending on bird size and oven; start checking at 15 minutes. For the thigh, a safe finished temperature is higher, but for medium-rare breast target 125°F. Use an instant-read thermometer for accuracy.

If skin needs extra crisping near the end, broil on high for 1–2 minutes, watching carefully to prevent burning.

While the duck roasts, combine honey, soy sauce, rice wine vinegar, and a pinch of black pepper in a small bowl. Zest a little orange from the halved orange and add it to the glaze if desired.

In the last 6–8 minutes of roasting (when the breast reaches about 115°F / 46°C), brush the duck skin with half of the glaze. Return to oven and continue roasting until target breast temperature 125°F is reached.

When duck is done, transfer to a cutting board, loosely tent with foil and rest for 8–10 minutes. While it rests, place the roasting pan over medium heat on the stovetop (or transfer pan drippings to a skillet). Pour off most of the fat leaving about 1–2 tablespoons. Add the reserved pan juices and any browned bits, then add the chicken/duck stock and bring to a simmer, scraping to deglaze. Reduce by about half until slightly thickened (5–7 minutes). Whisk in the remaining glaze and finish by swirling in 1 tablespoon butter, if using. Taste and adjust seasoning with salt and pepper.

Carve the rested duck: remove legs and thighs, slice breast across the grain into 1/4–1/2" slices. Arrange on a warmed platter.

Spoon the warm glaze/pan sauce over the sliced breast and serve any extra sauce on the side. Serve immediately with roasted potatoes or a bright salad to complement the rich meat.