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This roasted whole duck promises crispy skin, succulent meat, and layers of rich flavors. Simple ingredients and methodical steps ensure every bite is a culinary masterpiece. Gather around and let the feasting begin!
Type of Cuisine:
Mediterranean
Prep Time: 30 minutes.
Cook Time: 2 hours
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 whole 6 lb duck | |
| ½ onion (chopped) | |
| 2 carrots (peeled and chopped) | |
| 2 celery sticks (chopped) | |
| 1 orange (peeled and cut into chunks) | |
| 1 ½ cup water | |
| 3 star anise | |
| 5 whole cloves |
For the Brine:
| 8 cupe cold water | |
| 1/3 cup apple cider vinegar | |
| 1/2 cup sugar | |
| 1/2 cup kosher salt | |
| 2 cinnamon sticks | |
| 3 star anise | |
| 8 black pepper cones | |
| 5 bay leaves | |
| 2 oranges peels only | |
| 1/2 cup fresh orange juice | |
| 2 tablespoons soy sauce |
For the Marinade:
| 1 tablespoon minced ginger | |
| 2 tablespoons minced garlic | |
| 1 teaspoon paprika | |
| 1 teaspoon Aleppo pepper (or black pepper) | |
| 2 tablespoons pomegranate molasses | |
| 1/4 cup orange juice | |
| 2 tablespoons soy sauce | |
| 2 tablespoons olive oil |
For the Gravy
| Duck Drippings | |
| 4 tablespoons butter | |
| 2 tablespoons flour | |
| extra Broth if needed | |
| Salt and Pepper, for seasoning |
Preparation
1
Preparation: Clean the duck by removing the giblets and washing it thoroughly. Dry well.
2
Brining: In a large bowl, combine all the brine ingredients. Immerse the duck completely, placing a heavy plate on top to keep it submerged. Refrigerate overnight.
3
Marinade: In a separate bowl, whisk together all the marinade ingredients. Set aside.
Oven Preparation: Preheat your oven to 275°F.
4
Prepping the Duck: Remove the duck from the brine, rinse under cold water, and let it come to room temperature. Brush the duck inside and out with the marinade. Fill its cavity with onion, carrots, celery, and orange chunks. Seal the cavity with wooden skewers.
5
Roasting Setup: In a roasting dish, place a rack and pour in 1 ½ cups of water. Add star anise and cloves. Position the duck on the rack.
Cooking: Cover the duck first with parchment paper, then with foil. Roast for about 2 hours, or until the internal temperature reads 130°F. Remove the coverings, baste the duck with its drippings, and continue to roast until the internal temperature reaches 135°F.
6
Resting: Once cooked, remove the duck from the oven and let it rest, covered, for 20 minutes before carving.
Gravy: Strain the duck drippings into a bowl. In a saucepan, melt the butter, whisk in the flour to form a roux. Gradually whisk in the broth until the desired consistency is achieved. Season with salt and pepper to taste.
Rana’s Notes!
Make Duck Gravy With the Drippings! The drippings from the duck create a beautiful stock that I use to make rich duck gravy as a side sauce! Be sure to strain the dripping on the bottom of the pan and add a simple roux to thicken it up. Then whisk constantly as you add whatever broth you like. Keep it over low heat and whisk until it reaches your desired consistency.