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Recipe

Rosemary and Orange Slow-Roasted Duck

Scott Phillips

Servings: 4

No need to take out the thermometer for this recipe; the duck is simply roasted until falling-off-the-bone tender. If you have a convection oven, use it; the hot blowing air promotes crisp skin. Serve the duck with your favorite mashed potatoes and sautéed spinach.

Ingredients

For the duck

  • 1 5- to 6-lb. duck
  • Kosher salt and freshly ground black pepper
  • 2 fresh rosemary sprigs, about 5 inches long
  • 1/2 orange, cut into 4 pieces
  • 1/2 yellow onion, cut into 2 pieces

For the sauce

  • 3 Tbs. minced shallot
  • 1 cup dry white vermouth
  • 1/2 cup unsalted chicken stock
  • 3 to 4 Tbs. unsalted butter, softened
  • 1/2 tsp. chopped fresh rosemary
  • 1/2 tsp. finely grated orange zest
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 1080
      Fat Calories (kcal): 780
      Fat (g): 87
      Saturated Fat (g): 32
      Polyunsaturated Fat (g): 10
      Monounsaturated Fat (g): 38
      Cholesterol (mg): 255
      Sodium (mg): 590
      Carbohydrates (g): 3
      Fiber (g): 0
      Protein (g): 53

Preparation

Roast the duck

  • Position a rack in the center of the oven and heat the oven to 325°F on convection bake or to 350°F without convection.
  • Remove the duck’s wing tips, if necessary, and any giblets (save the parts for stock, if you like). Rinse the duck well inside and out, and trim any excess skin and fat. Season the duck well inside and out with salt and pepper. Stuff the cavity with the rosemary, orange, and onion. Tie the legs together with kitchen twine.
  • Put the duck breast side up on a rack set in a flameproof, heavy-duty roasting pan. Roast the duck until the skin is richly browned and crisp and the meat is fork tender when poked with a fork, about 3 hours. Transfer the duck to a carving board, and let rest while you make the sauce.

Make the sauce

  • Pour off all but a couple of teaspoons of fat from the roasting pan. Put the pan over medium heat and add the shallot; cook, stirring, until softened but not browned, 2 to 3 minutes. Stir in the vermouth and stock, scraping the bottom of the pan to loosen any browned bits. Raise the heat to high and boil until reduced to about 2/3 cup, 5 to 7 minutes. Remove from the heat and vigorously whisk in the butter 1 Tbs. at a time. Strain through a fine-mesh strainer into a sauce boat or other vessel. Whisk in the rosemary and orange zest, and season to taste with salt and pepper.
  • Carve the duck and serve with the sauce.

Reviews

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Reviews

  • skc921 | 12/20/2015

    This was really easy- a few minutes to prep the duck and then just leave it in the oven. After 3 hours, when I wiggled the leg it felt pretty firm, so I cooked it for another half hour and then I could tell it had reached that "falling off the bone" level. The crispy skin is the best part :-)

  • User avater
    Amy | 12/19/2015

    The slow-roasted duck was absolutely fantastic. Followed the directions exactly. Made the sauce too and it was fine, although no one thought it added anything. But did I mention the slow-roasted duck??? Absolutely fantastic!

  • alcook | 12/17/2015

    This was my first try cooking a duck. This was absolutely great. We're even having it for Christmas this year. Definitely a keeper.

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