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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 (8 reviews)

  • BeginnerCookLisa | 12/31/2020

    We were HUNGRY so we ate it after about 1 1/2 -2 hours when the skin was nice and crispy. Looking at the comments, I will try cooking it longer next time since the meat was tasty but not super tasty. We had a 4 lb duck and I don't think it would have fed more than 4.

    The sauce was what made it! I will be making that vermouth sauce to use with Costco chicken!

  • AFH | 12/25/2020

    Excellent recipe. Meltingly tender meat with fantastic crispy skin. I've made this recipe for Christmas dinner for several years now. I just use the duck-roasting part of the recipe, not the sauce (I did the sauce the first year and while it was delicious I felt that the duck didn't really need it so I left it out after that). I also salt the duck ahead of time (I mix 2T kosher salt + 2 tsp baking powder, sprinkle generously on the duck inside and out, then let sit in the fridge for 3 days loosely covered with plastic wrap. Then roast without any additional salt. Salting technique is from Kenji Lopez-Alt on dry-brining a turkey but it works great with duck too). Then roasted the duck following instructions here. I found 2 hours to be good for a 4 lb duck, which is smaller than the one in the recipe. If any skin doesn't get crispy I pull it off and finish it in a skillet while the meat rests. I found one 4 lb duck provides a modest serving for five people. I now make two 4 lb ducks for Christmas so we can have bigger servings for five + leftovers. Fantastic recipe.

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