Spicy roast duck with orange glaze, perfect for special evenings – A tangy-sweet delight

Place the duck on a rack in a roasting pan, breast-side up. Roast for about 1.5 to 2 hours, or until the skin is golden brown and crispy and the internal temperature of the thickest part of the duck reaches 165°F (74°C). Baste occasionally with the pan juices for extra crispness. Make the orange glaze: While the duck is roasting, combine the orange juice, honey, soy sauce, balsamic vinegar, and orange zest in a saucepan over medium heat. Bring to a boil, stirring until the honey dissolves. Mix the cornstarch with water, then stir it into the glaze, letting it thicken for about 5 to 7 minutes. Glazing the Duck:
During the last 20 minutes of roasting, generously brush the duck with the orange glaze to caramelize. Repeat once more if desired for a glossy, sticky finish.