December 23, 2020
Whole Roast Duck with Orange Glaze
If you are a fan of dark meat, this recipe is for you. This is actually a very simple dish to make and is mostly hands off. Salting and resting the bird uncovered overnight makes for well seasoned meat and crispy skin. Then it is just a matter of cooking it low and slow the day you want to serve it, topping the duck with a sweet, savory, and tangy orange sauce just before blasting it with a high heat to crisp the skin up before serving.
Servings: 4
Calories: 341kcal
Ingredients
Duck
- 6 pound Pekin duck (also known as Long Island duck), neck and organs removed, wings tucked behind the bird, and excess skin trimmed (I like to save these for making a stock later), completely thawed
- salt
Glaze
- zest of 1 orange
- 1/3 cup lemon juice
- 1 teaspoon stevia glycerite
- 1 star anise
- 1/4 teaspoon five spice powder
- 1/4 cup gluten-free soy sauce or coconut aminos
Instructions
- Place the duck breast side up and using a sharp knife, score parallel slits 3/4-inch apart across the breast. Repeat scoring the opposite direction to make a crosshatch pattern. Be careful not to cut into the breast meat. Flip the bird over and cut parallel lines across the bottom as well. Using the tip of the knife, prick the skin all over, again, not cutting into the meat itself. This will allow fat to drip out of the skin, producing a crispy bird. Rub inside and out generously with salt and refrigerate uncovered overnight to allow the salt to season the bird and the skin to dry out (this also promotes a crispy skin).
- Preheat the oven to 300ĀŗF.
- Place the duck in the sink and fill the largest pot you have with water and bring it to a boil. Pour boiling water over the duck. This helps begin melting the fat under the skin and also promotes a crisp skin.
- Tear a large piece of foil and gently crumple it so that it fits into the bottom of a dutch oven and keeps the duck slightly elevated off the bottom of the pan. Place the duck in dutch oven on top of foil. Roast, uncovered for 2 1/2-3 hours at 300ĀŗF, or until the thickest part of the leg is 165ĀŗF then remove from oven to rest for 30 minutes.
- While duck rests, make the glaze. Combine ingredients in a small pan and bring to a simmer and cook until reduced to a couple of tablespoons and the mixture is slightly thickened.
- Turn oven to 450ĀŗF and return the roast duck for 5 minutes. Remove from the oven, use a spoon to spread the glaze all over the bird and roast for another 5-8 minutes. Rest 10 minutes before serving.
Notes
You can also make this with the juice of one orange and coconut aminos rather than lemon juice. If you make it this way, omit the stevia glycerite.Ā
Nutrition if made with orange juice and coconut aminos: Calories: 358 cal, Carbs: 7g, Fiber: 1g, Fat: 15g, Protein: 46g
Nutrition Facts
Whole Roast Duck with Orange Glaze
Amount per Serving
Calories
341
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Cholesterol
185
mg
62
%
Sodium
970
mg
42
%
Potassium
355
mg
10
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
47
g
94
%
Vitamin A
60
IU
1
%
Vitamin C
16
mg
19
%
Calcium
15
mg
2
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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