Ingredients

• 2 tablespoon chicory coffee
• 2 tablespoon honey
• 1 tablespoon butter
• 2 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 0.5 cup duck or chicken stock
• 1 tablespoon sherry vinegar
• 1 fresh thyme, for garnish
• 1 whole duck, patted dry
• 2 tablespoon kosher salt
• 1 tablespoon black pepper, freshly ground
• 1 tablespoon Creole seasoning
• 2 bay leaves
• 3 sprig fresh thyme
• 1 orange, halved
• 1 yellow onion, quartered
• 1 cup fresh orange juice
• 1 orange zest, zested

Steps

1. Spoon orange-chicory glaze over carved duck and garnish with fresh thyme sprigs.
2. Serve immediately with any remaining glaze on the side.
3. Remove duck from refrigerator 30 minutes before roasting to bring to room temperature.
4. Preheat oven to 450°F.
5. Place duck on a cutting board and pat skin completely dry with paper towels, working inside and out to remove all moisture.
6. Season duck inside and out generously with kosher salt, black pepper, and Creole seasoning.
7. Stuff duck cavity with bay leaves, thyme sprigs, orange halves, and onion quarters.
8. Place duck breast-side up on a roasting rack in a heavy roasting pan and prick skin all over with a fork, being careful not to pierce the meat.
9. Roast duck at 450°F for 20 minutes to render fat and crisp the skin.
10. Reduce oven temperature to 350°F and continue roasting for 50 to 60 minutes, basting every 15 minutes with pan drippings, until a meat thermometer inserted in the thigh reads 165°F and skin is mahogany brown.
11. While duck roasts, prepare glaze: combine orange juice, orange zest, chicory coffee, honey, garlic, and Worcestershire sauce in a small saucepan.
12. Bring glaze mixture to a simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally.
13. Stir in stock and sherry vinegar, then whisk in butter until melted and the glaze coats the back of a spoon lightly.
14. Season glaze to taste with salt and pepper, then remove from heat and keep warm.
15. Remove roasted duck from oven and transfer to a cutting board, reserving pan drippings for sauce if desired.
16. Let duck rest for 10 minutes before carving to allow juices to redistribute throughout the meat.
17. Carve duck into breasts, legs, and thighs, arranging on a serving platter.

Nutrition