Roasted Duck with Orange Honey Glaze

Preheat the Oven Preheat the oven to 400°F (200°C).

Prepare the Duck Pat the duck dry with paper towels. Season the duck with salt and black pepper, both inside and outside. Place the duck on a rack in a roasting pan.

Roast the Duck Roast the duck in the preheated oven for about 2 hours or until the internal temperature reaches 165°F (74°C).

Prepare the Glaze While the duck is roasting, prepare the orange honey glaze. Zest one orange and set aside. Juice both oranges and set aside.

Make the Glaze In a small saucepan, melt the butter over medium heat. Add the honey, orange juice, soy sauce, Dijon mustard, and grated orange zest. Cook, stirring occasionally, for about 5 minutes or until the glaze has thickened slightly.

Baste the Duck After the duck has roasted for about 1 hour, start basting it with the orange honey glaze every 15 minutes. Continue to roast the duck until it is golden brown and the skin is crispy.

Prepare the Vegetables While the duck is finishing the roasting process, prepare the vegetables. In a large mixing bowl, toss together the carrots, parsnips, red onion, Brussels sprouts, olive oil, salt, and black pepper.

Roast the Vegetables Spread the vegetables on a baking sheet and roast in the preheated oven for about 30 minutes or until they are tender and slightly caramelized.

Roast the Potatoes For the potatoes, toss the potato wedges with olive oil, salt, black pepper, and dried rosemary in a large mixing bowl. Spread the potatoes on a separate baking sheet and roast in the preheated oven for about 25 minutes or until they are golden brown and crispy.

Rest the Duck Once the duck is cooked through and the skin is crispy, remove it from the oven and let it rest for a few minutes before carving.

Serve the Dish Serve the roasted duck with the caramelized vegetables and crispy potatoes. Enjoy!