This roasted duck recipe is so delicious that it is rabble rousing. People will flock the streets just to taste it! It is slow roasted, which makes it extremely moist inside and crispy outside!
Have you roasted duck before? If not, you don’t know what you are missing!!
Before I started roasting duck, I used to think it was hard. But it isn’t! And I figured out that the best way to roast duck is to slow roast it because that keeps the meat so moist.
When I was growing up, we used to have a big meal on New Year’s day! What about you? Do you, or did you have a big meal to celebrate the ringing in of the New Year like we did?
Now, since it is only Christopher and myself, we don’t usually make big meals for just the two of us.
But this year, I wanted to do something different. And since we hadn’t had duck in a while, I decided to make this fabulous meal!
Yay for us!
Here are other ideas for either Sunday family dinners or holiday dinners:
Enough chitter chatter, lets get on with it!
On to the Roasted Duck Recipe
I bought an organic duck, washed it inside and out and dried it thoroughly! I cut up an orange, cut the top off a head of garlic and gathered my kosher salt.
I asked Christopher to help me with poking a knife through the skin of the duck.
He takes a pinch of the skin and sticks the knife in the skin. The reason you do this is to let the duck fat escape from the skin while it roasts. Be careful not to slice into the meat. The fat layer is fairly thick on the breast side, but be careful just the same.
You make shallow cuts in the skin an inch or two apart from each other. Don’t forget the thigh and back areas but be careful, the skin is thinner there.
All Poked and Someplace to Go
I preheat the oven to 325 degrees Fahrenheit and take out my roasting pan.
Time to stuff the duck. I salt the inside and take the orange wedges and stuff as many as I can in the cavity, along with the head of garlic.
I salt the outside of the duck too. You can be heavy handed, it won’t be too much.
I grab my roasting pan and place the duck on it, breast side up. I take a skewer and close up the skin around the cavity and truss the legs together.
I also put the duck neck in the pan. Christopher loves the neck meat. Me, not so much. If you want to read why, go here.
Into the oven the duck goes!
I set the timer for an hour.
I take my wooden spoons and flip the duck over so that the breast is on the bottom. Back in the oven it goes! I use my spoons so I don’t pierce the meat.
I set the timer for 1 hour.
Time to flip the bird again – this time, breast side up – and set the timer again for 1 hour.
I gather the ingredients for the sauce and the basting.
We have Cointreau, orange juice, garlic paste, maple syrup and soy sauce.
I grab my stainless steel mixing bowl and my whisk. I add 1/4 cup soy sauce, 2 tablespoons maple syrup, 2 teaspoons garlic paste and 3 tablespoons orange juice. I whisk all until combined.
I do not flip the bird for the last hour, so the roasted duck should be breast side up for the last two hours. But I do take it out of the oven before the final hour and brush some of the sauce on the duck before putting it back into the oven.
I set the timer for 30 minutes.
When the time is up, I brush more sauce on the duck!
Back in the oven it goes for the final 30 minutes.
Once it’s done, I open the cavity and take out the orange wedges and garlic and throw them away.
Roasted Duck is in the House
Look at how crispy the roasted duck’s skin is!! And the steam coming off of it.
I let the roasted duck rest for 15 minutes before cutting it up. I gather the rest of our meal and plate the duck with some potatoes and roasted carrots.
I pour some sauce on the meat!
See how yummy that looks?! Mmmm.
And it was so delicious!
I hope you enjoyed this recipe!
Please feel free to leave me a comment. Do you slow roast your duck or roast it faster? You can also share this recipe as many times as you like. Here are a few ways to share: Yum the recipe to Yummly, Pin any photo to Pinterest, Facebook, StumbleUpon and Flipboard!
See how easy that is?Print
This roasted duck recipe is so moist and delicious!!
- 5 pound organic duck, giblets removed, fat trimmed, washed and dried inside and out
- Orange, cut into wedges
- Head of garlic, top cut off
- 2 – 3 tablespoons kosher salt
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons garlic paste, or 2 cloves garlic, crushed
- 3 tablespoons orange juice
Tools and Pan
- Some twine to bind the legs together
- A skewer to attach the skin together at the cavity
- Big roasting pan with a V shaped rack
- Preheat oven to 325
- Pinch the skin and stick a knife into it without cutting into the meat, making shallow cuts an inch or two apart from each other. Make sure to do around the thigh and back as well
- Salt the inside of the duck and stuff the cavity with the head of garlic and as many orange wedges you can fit
- Place duck in the pan breast side up and set timer to an hour
- Using wooden spoons, carefully flip the duck onto the breast and place in the oven for another hour
- Flip duck on its back again and set the timer for another hour
- Time to make the sauce. Place the soy sauce, maple syrup, orange juice and garlic paste in a mixing bowl and whisk the ingredients together
- After the third hour, don’t flip the duck anymore, but brush some sauce over the breast and set the duck in the oven for 1/2 hour
- Brush more sauce over the breast and cook for another 1/2 hour
- Take the duck out of the pan, remove the orange wedges and garlic and throw them away
- Let the duck rest for 15 minutes before cutting into it
- Plate a piece of duck with a vegetable and some potatoes or rice
- Slice a piece of duck
When you cut into the skin, be careful not to cut into the meat. Also use something like wooden spoons to flip the duck as you do not want to pierce the meat with metal implements because it would dry the meat out!
- Serving Size: 1 cup
- Calories: 221