Crispy Whole Roast Duck
Make these holidays extra special by serving up Crispy Whole Roast Duck! This method ensures crispy skin with finger-licking glaze and super moist meat inside!
Servings: 6
Ingredients
- 5-6 lb duck
- 2 tbsp salt
Cavity Stuffing:
- 4 garlic cloves halved
- 2 shallots halved
- 1 orange quartered
- 1 apple quartered
- 1/4 cup prunes
Glaze:
- 1 cup honey
- 1 tbsp molasses
- 3 tbsp orange juice
- 1 tbsp hoisin sause
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp salt
Presentation:
- fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes
Instructions
- Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.
- Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.
- Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, orange, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.
- Place the bird on the rack inside the roasting pan and cook at 350 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour.
- Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.
- After 2 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.
- Rest. Carve. Enjoy!
Notes
Save the duck fat (just before blasting) from roasting as it has a lot of flavor and it's great for roasting potatoes.
Be sure to remove the neck, giblets and such from inside the duck, if necessary, and reserve them for another use.