Ingredients:

  • 5 lb whole duck
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 orange, halved
  • 3 cloves garlic, smashed
  • 1 stalk celery, cut into chunks
  • 1/2 cup fresh orange juice
  • 1/3 cup pure maple syrup
  • 2 tbsp soy sauce
  • 1 tsp freshly grated ginger
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Preheat the oven to 325°F (163°C).
  2. Pat the duck completely dry with paper towels.
  3. Stuff the duck cavity with the halved orange, smashed garlic, and celery chunks.
  4. Rub the exterior of the duck with the salt, black pepper, and paprika until evenly coated.
  5. Place the duck breast-side up on a roasting rack in a roasting pan.
  6. Roast at 325°F (163°C) for 70 minutes.
  7. Increase the oven temperature to 400°F (200°C) and roast for another 20–30 minutes.
  8. While the duck is roasting, combine orange juice, maple syrup, soy sauce, and ginger in a saucepan over medium heat; simmer until reduced by half.
  9. Whisk the cornstarch and water together to make a slurry, stir it into the reduced glaze, and simmer until velvety.
  10. During the last 10 minutes of roasting, brush the glaze generously over the breast and legs, then return to the oven until the glaze is tacky and bubbling.
  11. Remove the duck from the oven once the internal temperature of the thigh reaches 170°F (77°C).
  12. Let the duck rest for 15 minutes before carving.