When Kyle discovered that I had never had duck before he told me that I would never want to eat steak again. After eating duck I’m not sure if most steak lovers would agree but it is mighty tasty. It’s a dish that packs a punch with flavor, as the meat is like a sponge, absorbing all of the seasoning. I hope your first duck tasting is as successful as mine!
Recipe for: Roasted Whole Duck
- 1whole duck (5-6 lbs), thawed
- 1 TBSP Kosher salt
- 1 1/2 tsp black pepper
- 1 tsp paprika
- 1 orange, cut in quarters
- 1 head garlic, paper removed and top trimmed
- 2 celery stalks, cut into 2″ pieces
1. Thaw duck completely (thaw in fridge for about 2-3 days). Preheat oven to 425F.
2. Remove giblets and neck from interior (can be used to make stock later). Trim excess fat from the body cavity.
3. Mix the salt, pepper, and paprika in a small bowl. Rub the duck inside and out with the spice mixture and then place on a rack in a roasting pan breast side up.
4. Stuff the orange quarters, garlic and cut celery pieces inside the cavity of the duck.
5. Place the roasting pan in the oven for 15 minutes at 425 and then lower the temperature to 350 degrees for 45 minutes.
6. Remove the roast pan from the oven and carefully remove any fat that collected at the bottom of the pan (you will want to save this ‘liquid gold’ and use it for frying the potatoes that would pair well with your duck) . Then flip the duck so that the breast side is down. Cook for another 35 minutes.
7. After the 35 minutes, once again take the roast pan out of the oven, remove any fat, and flip the duck again so that the breast side is facing up. Cook for an additional 15 minutes for a 5 pound duck and 20 minutes for a 6 pound duck. The internal temperature at the thickest part of the leg should be 175F.
8. Once cooked, remove duck from roaster and place on a cutting board. Let rest for 15 minutes before carving. Remove oranges, celery pieces, and garlic (garlic can be used for a great spread for bread) and discard.
9. Carve duck and serve.
(Adapted from a Maple Leaf Farms recipe)