Cooking Instructions
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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 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 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 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 Orange Juice (3/4 cup)
,
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 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!
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