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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.


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


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.


Rate or Review

Reviews (6 reviews)

  • mo1961 | 04/14/2019

    If I make this recipe with leg/thighs and breasts...what would the cooking time and temp be? I'm using convection...

  • user-4369568 | 04/08/2019

    Just simply FANTASTIC! Slow cooking no MESS!

  • BoiseNomad | 11/26/2018

    This was delicious - I mean really really awesome. I did one thing different to bring out the orange flavor to the sauce. A tablespoon of orange marmalade - added a needed sweetness. The duck was chrspy skinned and delicious. 325 with convection on. 3 hours 15.

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