Roast Duck

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
3 hr 30 min
Level:
--
Yield:
3 to 4 servings

Times:

Prep: 24 hr 0 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 27 hr 30 min

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Ingredients

1 Pekin duckling (Long Island), about 5 pounds
Six 1 by 3-inch strips orange zest
1 small onion, halved
Kosher salt and freshly ground black pepper
1 1/2 tablespoons unsulfured molasses
1 1/2 tablespoons honey
1/4 teaspoon coriander seeds, lightly crushed
8 whole black peppercorns, lightly crushed
2 tablespoons fresh orange juice
2 tablespoons balsamic vinegar
2 large garlic cloves, crushed and peeled

Directions

A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.

Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.

Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.

Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.

Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

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Comments & Reviews

recipe Roast Duck
penny corryton, TN 11-14-2009
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This has so much flavor!
Rated: 5 stars out of 5

I make this recipie every year for Thanksgiving. I make more than one, of course. It's not terribly complicated. The worst... part by far is pulling out the parts of the bird. I cook them up for my pups, so even they get to celebrate. The aroma of the orange and molasses fills the air and smells so festive! I can't imagine trying any other roasted duck recipie!Read more
recipe Roast Duck
Sean Emporia, KS 11-04-2009
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Very tender and succulent duck
Rated: 4 stars out of 5

Had been wanting to do a roast duck for a long time. This recipe was great. I stuffed the duck with quartered tangerines... rather then just the orange peel though. I think that improved the flavor some. The glaze was great but I found I needed to double the recipe to have enough for basting and serving. Next time I will also sub fresh squeezed juice over concentrate. I think the concentrate made it a tad too sweet with the honey and molasses. Read more
recipe Roast Duck
Anonymous 12-26-2006
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Delicious & Easy
Rated: 5 stars out of 5

Wonderful recipe full of flavor. The only step I would eliminate is the part about leaving the duck uncovered in the... refrigerator for 24 hours. I cannot imagine what improvement if any that would make, especially after having eaten it.Read more
recipe Roast Duck
Anonymous 12-07-2005
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Duck a l'orange?
Rated: 5 stars out of 5

Whatever it's origin it turned out moist and tasty after slow roasting per the instructions.
recipe Roast Duck
Anonymous 01-08-2005
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Yum!
Rated: 5 stars out of 5

The best roast duck I ever had. The glaze was so good!
recipe Roast Duck
EDIE tacoma, WA 12-26-2004
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Roast Duck
Rated: 5 stars out of 5

Loved it, the low temparature did not smoke up the oven and/or kitchen. I found that 30 min. roasting time per pound was... plenty enough. Thank you, had a merry christmas and a happy new year to all of you. Edie Matzen Ocean Shores WARead more