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Whole Duck Roast Citrus Flavours

Published : Saturday, 4 January, 2025 at 12:00 AM  Count : 1715
Farzana Anwar
Ingredients:
v    1 whole duck (4-5 lbs), cleaned and patted dry
v    15 gm rosemary 
v    2 tsps salt
v    1 tsp black pepper
v    1 tbsp paprika
v    4 cloves garlic, minced
v    1 tbsp olive oil
v    1 orange, quartered
v    1 onion, quartered
v    2 sprigs of rosemary or thyme
v    1 cup water or chicken stock (for the roasting pan)



Method:
Prepare the Duck:
1.    Preheat your oven to 375°F (190°C).
2.    Remove the neck and giblets from the duck cavity, if included.
3.    Use a sharp knife to score the duck's skin in a crisscross pattern, being careful not to cut into the meat. This helps the fat render out during roasting.

Season the Duck:
1.    Rub the duck all over with salt, black pepper, and paprika.
2.    Combine minced garlic and olive oil, then rub the mixture over the duck.
3.    Stuff the cavity with the orange quarters, onion, and rosemary or thyme.

Roast the Duck:
1.    Place the duck on a rack in a roasting pan, breast side up.
2.    Pour 1 cup of water or chicken stock into the roasting pan to keep the duck moist.
3.    Roast for 1 hour. After an hour, spoon out any excess fat from the pan (save it for later use in cooking!).
4.    Crisp the Skin:(optional)
5.    Increase the oven temperature to 425°F (220°C).
6.    Roast for an additional 30-40 minutes, basting the duck occasionally with the rendered fat, until the skin is golden brown and crispy.
7.    Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
8.    Let the duck rest for 10-15 minutes before carving to allow the juices to redistribute.
9.    Serve with roasted vegetables, mashed potatoes, or a fruit-based sauce like orange or cherry glaze for a gourmet.



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