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Whole Roasted Duck with Blood Orange Glaze
Recipe

11 INGREDIENTS • 11 STEPS • 4HRS 25MINS

Whole Roasted Duck with Blood Orange Glaze

5.0
3 ratings
Take the mystery out of whole roasting a duck (or any bird for that matter)! This elegant preparation is such a simple way to enjoy duck, finished with a delightfully crispy skin and delicious glaze to boot!
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Whole Roasted Duck with Blood Orange Glaze
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A Wholesome New World
Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/
Take the mystery out of whole roasting a duck (or any bird for that matter)! This elegant preparation is such a simple way to enjoy duck, finished with a delightfully crispy skin and delicious glaze to boot!
4HRS 25MINS
Total Time
$7.50
Cost Per Serving
Ingredients
Servings
4
US / Metric
Whole Duck
1
Medium Whole Duck
Apple
1
Large Apple
Coarse Salt
to taste
Coarse Black Pepper
to taste
Coarse Black Pepper
Blood Orange
3
Blood Oranges, juiced
3/4 cup juice per 4 servings
Shallot
1
Small Shallot, sliced
Olive Oil
1 Tbsp
Chicken Broth
1/2 cup
Chicken Broth
Maple Syrup
1/2 cup
Fresh Rosemary
1/2 Tbsp
Fresh Rosemary, chopped
Nutrition Per Serving
VIEW ALL
Calories
136
Fat
3.5 g
Protein
0.2 g
Carbs
27.1 g
Add to plan
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Whole Roasted Duck with Blood Orange Glaze
Save
author_avatar
A Wholesome New World
Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/
Cooking InstructionsHide images
step 1
Put oven rack in middle position and preheat oven to 300 degrees F (150 degrees C).
step 2
Remove and discard excess fat from body cavity and neck, then rinse Whole Duck (1) inside and out and pat dry.
step 3
Make shallow pricks all over the duck, everywhere but the drumsticks, with a sharp fork, and then score the outside of the duck in a crosshatch pattern.
step 3 Make shallow pricks all over the duck, everywhere but the drumsticks, with a sharp fork, and then score the outside of the duck in a crosshatch pattern.
step 4
Coat inside and outside of the duck with Coarse Salt (to taste) and Coarse Black Pepper (to taste).
step 5
Fold the neck skin under the body, then place the duck, breast side up, on a roasting rack in a roasting pan. Place an Apple (1) inside the cavity.
step 5 Fold the neck skin under the body, then place the duck, breast side up, on a roasting rack in a roasting pan. Place an Apple (1) inside the cavity.
step 6
Cook for 3 1/2 hours. After every hour, turn the duck over carefully and pierce the skin all over again with a fork.
step 6 Cook for 3 1/2 hours. After every hour, turn the duck over carefully and pierce the skin all over again with a fork.
step 7
Turn the oven up to 400 degrees F (200 degrees C) and cook for another 30 minutes, breast side up, to get the skin crispy.
step 7 Turn the oven up to 400 degrees F (200 degrees C) and cook for another 30 minutes, breast side up, to get the skin crispy.
step 8
During this last half hour, prepare the glaze. Heat Olive Oil (1 Tbsp) in a large saucepan over medium-high heat and add the Shallot (1). Cook, stirring occasionally until they’re soft and translucent.
step 9
Pour in the Blood Oranges (3), Chicken Broth (1/2 cup), and Maple Syrup (1/2 cup). Add the Fresh Rosemary (1/2 Tbsp), and Ground Black Pepper (1/4 tsp) and simmer until the mixture is reduced by half and a thick glaze remains, about 10 minutes total.
step 10
Transfer the duck to a cutting board and let stand 15 minutes before carving. Discard apple. Reserve the fat in the roasting pan for cooking!
step 10 Transfer the duck to a cutting board and let stand 15 minutes before carving. Discard apple. Reserve the fat in the roasting pan for cooking!
step 11
Serve and enjoy!
step 11 Serve and enjoy!
Tags
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Dairy-Free
Gluten-Free
Lunch
Christmas
Date Night
Shellfish-Free
Dinner
Spring
Winter
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