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RECIPE
10 INGREDIENTS11 STEPS4HR 25MIN

Whole Roasted Duck with Blood Orange Glaze

5.0
3 Ratings

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A Wholesome New World

Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
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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!
4HR 25MIN
Total Time
4HR 10MIN
Active Time

A Wholesome New World

Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Medium  Whole Duck
1
Large  Apple
to taste
Coarse Ground Salt and Pepper
3/4 cup
Blood Orange Juice
1
Small  Shallot , sliced
1 Tbsp
1/2 cup
Chicken Broth
1/2 cup
1/2 Tbsp
Fresh Rosemary , chopped

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Nutrition Per Serving

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CALORIES
173
FAT
32.0 g
PROTEIN
81.6 g
CARBS
39.9 g

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 Ground Salt and 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 tablespoon) 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 (2 teaspoon), and Ground Black Pepper (1/4 teaspoon) 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!
Step 11
Serve and enjoy!

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Nutrition Per Serving
Calories
173
% Daily Value*
Fat
32.0 g
41%
Saturated Fat
10.6 g
53%
Trans Fat
0.0 g
--
Cholesterol
345.3 mg
115%
Carbohydrates
39.9 g
15%
Fiber
0.7 g
2%
Sugars
31.1 g
--
Protein
81.6 g
163%
Sodium
438.9 mg
19%
Vitamin D
--
--
Calcium
108.4 mg
8%
Iron
11.2 mg
62%
Potassium
1353.0 mg
29%
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