Roasted Whole Duck
A roasted duck recipe that yields both a flavorful main dish and a versatile stock.
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Instructions
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Start boiling water for the duck stock. Remove giblets and wing tips from the duck, then trim excess fat and skin.
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Poke holes across the duck's breast, legs, and back, angling the knife to avoid the meat.
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Place the duck in a large pot with onion, carrots, celery, neck, wing tips, and giblets, then cover with water.
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Remove the duck, add parsley, bay leaves, and peppercorns to the pot; bring to a boil, skimming any scum.
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Return the duck, bring to a boil, then reduce to a simmer. Submerge the duck with a weighted plate and simmer for 45 minutes, skimming scum as needed.
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Remove the duck, pat it dry, and cool to room temperature. Refrigerate uncovered for crispier skin if desired.
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Strain the stock, discard solids, and refrigerate overnight. Skim the fat from the chilled stock.
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Preheat the oven to 500 F with a roasting pan (without rack) on a lower rack. If the duck was refrigerated, let it sit at room temperature for 3 hours.
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Combine orange zest, salt, pepper, and rosemary; season the duck inside and out.
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Stuff the cavity with orange, onion, and garlic. Place the duck on a rack within the hot roasting pan and roast for 30 minutes, rotating after 15 minutes.
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Remove from oven and let rest for 15 minutes before carving.