ROASTED DUCK FOR THE HOLIDAYS
This roasted duck is made with simple seasonings and infused with garlic, onion and orange. It’s so delicious!
And you don’t need butter to make it moist because duck skin already has a lot of fat. It makes the meat inside tender and juicy.
Cooking duck can be intimidating because if you cook it too long the meat can get chewy and dry. This recipe is very easy to make. If you don’t want turkey for the holidays you must try this recipe. Serve with your favorite side dishes.
Recipe serves 4-5
1 Whole duck (5 lbs or more 2267 g), thawed, rinsed, neck and giblets removed
Trim off excess fat and wing tips if needed.
For dry rub:
1 Tbsp sugar
1 Tbsp salt
1 Tbsp paprika
1 Tbsp dried parsley
1 Tsp garlic powder
1/2 Tsp black pepper
1/2 Tsp chicken bouillon-optional
For stuffing:
1 Small onion-chopped
1//2 Orange-chopped
5 Cloves garlic-chopped
Fruits and vegetables of you choice to garnish a serving plate.
Bake the duck in preheated oven at 350 F/176 C for 1 hour and 20 minutes upside down.
Then remove from oven and turn the breast side up. Bake another 1 hour 15 minutes or until the internal temperature reaches 165 F. Basting with duck juice every 20 minutes.
Generally it is cooked 15-20 minutes per pound of duck. If you like it medium rare cut down cooking to about 1 hour per side and the juice will run pink.
I cooked mine almost 3 hours because I preferred almost well-done.
And you don’t need butter to make it moist because duck skin already has a lot of fat. It makes the meat inside tender and juicy.
Cooking duck can be intimidating because if you cook it too long the meat can get chewy and dry. This recipe is very easy to make. If you don’t want turkey for the holidays you must try this recipe. Serve with your favorite side dishes.
Recipe serves 4-5
1 Whole duck (5 lbs or more 2267 g), thawed, rinsed, neck and giblets removed
Trim off excess fat and wing tips if needed.
For dry rub:
1 Tbsp sugar
1 Tbsp salt
1 Tbsp paprika
1 Tbsp dried parsley
1 Tsp garlic powder
1/2 Tsp black pepper
1/2 Tsp chicken bouillon-optional
For stuffing:
1 Small onion-chopped
1//2 Orange-chopped
5 Cloves garlic-chopped
Fruits and vegetables of you choice to garnish a serving plate.
Bake the duck in preheated oven at 350 F/176 C for 1 hour and 20 minutes upside down.
Then remove from oven and turn the breast side up. Bake another 1 hour 15 minutes or until the internal temperature reaches 165 F. Basting with duck juice every 20 minutes.
Generally it is cooked 15-20 minutes per pound of duck. If you like it medium rare cut down cooking to about 1 hour per side and the juice will run pink.
I cooked mine almost 3 hours because I preferred almost well-done.
