Orange-Glazed Stuffing-Stuffed Duck

(A mouthful to say. A better one to eat.)

Ingredients

🐤 The Duck:

• 1 whole duck (5–6 lbs), thawed, patted dry, feathers emotionally dealt with

• Salt + pepper – generously, always

• 1 tablespoon olive oil or melted butter – for crispy, glistening duck skin

• Optional: thyme, rosemary, or Chinese five spice – for flair and fragrance

🍞 The Orange-Glazed Stuffing:

• 4 cups cubed bread – preferably day-old, any variety (sourdough, brioche, cornbread, even that half loaf in the freezer)

• 1/2 cup onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup celery, finely chopped

• 1 tablespoon olive oil or butter – to sauté the situation

• Zest of 1 orange – for zing

• 1/2 cup orange juice – fresh if possible

• 2 tablespoons honey or maple syrup – sweet glaze vibes

• 1 teaspoon Dijon mustard – to keep it balanced

• Salt + pepper – taste as you go, you're the boss

• Optional add-ins: chopped pecans, dried cranberries, or fresh herbs (sage, parsley, thyme) – live your best stuffing life

🔥 Directions

1. Preheat oven to 375°F (190°C).

Tell the oven to get it together. This duck isn’t waiting around.

Part I: Make the Orange-Glazed Stuffing

(AKA the citrus-laced comfort pillow you're shoving into poultry)

1. Sauté the onion, celery, and garlic in olive oil or butter over medium heat until soft and fragrant, about 5–7 minutes.

2. In a separate bowl, mix your orange juice, zest, honey (or maple syrup), and Dijon mustard. Whisk it like you're waking it up.

3. Toss the bread cubes into a large bowl. Add the sautéed veg. Pour the orange mixture over the top and mix gently until combined. The bread should be moist but not soggy (like “damp towel,” not “swamp”).

4. Add salt, pepper, and any optional add-ins. Taste it. Smile. Consider eating it straight. Don’t. Stuff it.

Part II: Prep the Duck

1. Pat that duck DRY. Like bone-dry. Like desert-level. This is non-negotiable if you want crispy skin.

2. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This lets the fat render out like a delicious duck sauna.

3. Season the whole bird with salt and pepper, inside and out. Optional: rub with herbs or spices for bonus aroma points.

Part III: Stuff and Roast

1. Loosely pack the orange-glazed stuffing into the duck cavity. Don’t pack it like a carry-on suitcase. You want airflow.

2. Use skewers or kitchen twine to close the cavity like a cozy duck purse.

3. Place the duck breast-side up on a rack in a roasting pan (or use rolled-up foil rings if you’re living wild and rack-less).

4. Roast for about 2–2.5 hours, spooning off excess duck fat every 30–40 minutes (and saving it for future cooking like the culinary hoarder you should be).

5. If you want the skin extra crispy, crank the oven to 425°F for the last 10–15 mins—just don’t walk away. Duck goes from GQ to “smoky duck jerky” real fast.

6. Duck’s done when internal temp in the thigh hits 165°F (74°C), and the stuffing is hot in the center (165°F as well).

Let the duck rest 15–20 minutes before carving. Let those juices settle in like it's checking into a luxury resort.

🍽️ To Serve:

• Slice the duck, spoon some stuffing alongside (or back into the duck for dramatic effect)

• Drizzle with pan drippings or a quick orange-wine glaze (I can give you a 2-minute sauce recipe if you want!)

• Garnish with orange slices and sprigs of thyme like a food stylist with rent due

Duck Notes:

• Stuffing inside duck can be a little wetter than usual – if you like crispy stuffing too, reserve some and bake separately in a small dish with extra glaze drizzled on top

• Duck fat = treasure. Roast potatoes in it later and thank me with a postcard

• Want more wow? Glaze the outside of the duck too with a mix of OJ, honey, and mustard for extra shine and citrus drama