Whole Roasted Duck with Blood Orange Glaze
We’ve been really into whole-roasting things lately and this was a recipe we have been dying to tackle for years! Marc’s parents make a similar recipe a lot and they always rave about how amazing it is, and also how easy. So one cozy Sunday this winter, we finally decided we were up to the challenge. For those who are still dubious, check out our simple step-by-step photos below to ease your uncertainty.
Of course we started by mastering the duck itself, but we couldn’t just stop there! Believe it or not, the rest of the dish we dreamed up on the fly as we went along. The duck sweats out a lot of duck fat as it roasts so we figured we’d put some of that to good use. (The rest we refrigerated and saved for more duck fat recipes to come; see our Duck Fat Mushrooms for example!)
For starters, the blood orange glaze was our personal touch on the dish and seriously, SUCH a good call. It elevated this duck from amazing to beyond amazing.
And since we love making theme dinners (surprise, surprise) everything else on the plate is also duck-influenced. At first glance, you might think it’s overload, but the symphony of tastes and colors is what makes this dish so excellent. The duck fat rainbow chard and duck fat potatoes both compliment each other, and the star of the dish, so well.
Meals like this are your opportunity to be as creative as you want. You start with such a simple protein – a whole roasted duck – but the sky is the limit. We love putting our heads together to come up with unique ways to pair ingredients and craft dishes that have so many dynamic flavors, textures and colors. Every element of this place can fly solo and be just as terrific, but together, they are the dream team!
Whole Roasted Duck with Blood Orange Glaze
Take the mystery out of whole roasting a duck (or any bird for that matter!). This elegant preparation is such a simple way to enjoy duck, finished with a delightfully crispy skin and delicious glaze to boot!
Ingredients
- 1 whole duck (5 to 6 pounds)
- 1 large apple of choice
- Coarse salt and freshly ground pepper
- 3/4 cup blood orange juice, strained (about 4 blood oranges)
- 1 small shallot, sliced
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup maple syrup
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon freshly ground black pepper
Directions
- Step 1 Put oven rack in middle position and preheat oven to 300°F.
- Step 2 Remove and discard excess fat from body cavity and neck, then rinse duck inside and out and pat dry. Make shallow pricks all over the duck (everywhere but the drumsticks) with a sharp fork and then score the outside of the duck in a crosshatch pattern. Coat inside and outside of the duck with kosher salt.
- Step 3 Fold the neck skin under the body, then place the duck, breast side up, on a roasting rack in a roasting pan. Place a large apple inside the cavity.
- Step 4 Cook for 3 and 1/2 hours in the 300 degree oven. After every hour, turn the duck over carefully and pierce the skin all over again with a fork. After 3 1/2 hours, turn the oven up to 400 and cook for another half hour to get the skin crispy (breast side up!).
- Step 5 During this last half hour, prepare the glaze. Heat oil in a large saucepan over medium-high heat and add the sliced shallots. Cook, stirring occasionally until they’re soft and translucent. Next, pour in the blood orange juice, chicken broth and maple syrup. Add the rosemary and black pepper and simmer until reduce by half and a thick glaze remains, about 10 minutes total.
- Step 6 Transfer the duck to a cutting board and let stand 15 minutes before carving. Discard apple. Reserve the fat in the roasting pan for cooking! See our recipes below for duck fat chard and potatoes, which accompanied this dish.
Steps to the *Perfect* Whole Roasted Duck:
Prick the skin, using a fork:
Score the breasts:
Place an apple in the cavity (to keep the duck moist, inside and out!) and place duck in a roasting rack, over a roasting pan to catch the duck fat:
Roast the duck for 3 and 1/2 hours, turning every half hour and continuing to prick the skin with a fork. This will allow you to render and drain all the fat from the duck. We found using two sets of tongs helped us turn the duck.
For the last half hour, crank up your oven to crisp up the skin (pop in your potato gratin now!). Then watch this video for a few tips on carving this beautiful bird:
Now top with your glaze and serve with your delicious duck-fat accompaniments (see below):
Duck Fat Potato Gratin
Duck fat is a delicious way to up the ante on your classic potato gratin. Layers of potatoes and onions with glorious cheesy goodness are the ultimate crowd pleaser, for any occasion!
Ingredients
- 1 lb red potatoes
- 1 yellow onion
- 1/4 cup duck fat
- 1/2 lb Gruyere cheese, shaved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
- Step 1 Preheat oven to 400 degrees. Cut potatoes into thin discs, using a mandolin. Do the same with the yellow onion.
- Step 2 Spray an oven safe baking dish (we used a 9×9 square baking tin), alternate layers of potatoes and onions between generous layers of the cheese, sprinkling with salt and pepper as you go – see below.
- Step 3 Pour duck fat over the gratin and then toss with your hands until potatoes and onions are fully coated.
- Step 4 Cook for 30 minutes in the oven until cheese is melted and starting to crisp.
It’s all about the LAYERS!
Duck Fat Rainbow Chard
A colorful side for a cozy winter dish, this rainbow chard is elevated by cooking it in duck fat.
Ingredients
- 2 bunches rainbow Swiss Chard
- 2 TBSP duck fat (or Olive Oil)
- 1/2 of one small onion, chopped
- 1 TBSP of minced garlic
- 1 TBSP apple cider vinegar
- 1/2 cup butter
- Salt for seasoning
Directions
- Step 1 Heat a large skillet to over medium heat and add duck fat. Add onions and garlic to the pan and sauce until translucent.
- Step 2 Add apple cider vinegar and butter, swiss chard & season with sea salt.
- Step 3 Stir over medium heat and sauté until wilted. Serve warm.
