Oven Roasted Duck
This Oven Roasted Duck is a pretty straightforward recipe that gives amazing results! It’s a delicious alternative from chicken or turkey.
Ingredients
- 1 whole duck (about 5 lbs.), rinsed under cold water and patted dry
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 small onion, quartered
- 1 small carrot, peeled and chopped roughly
- 4 large cloves garlic
- 1 tbsp. Herbes de Provence see Recipe
- 1/2 tsp. hot paprika
Directions
- Preheat oven to 350ºF
- Pluck any pinfeathers off duck using tweezers and cut off the excess skin from the neck.
- Season cavity with salt and pepper before stuffing it with onions, carrots and garlic. Tie the legs together using kitchen twine.
- Prick the skin, making sure not to pierce the meat, with either a sharp pointy knife or a sausage pricker.
- In a small bowl, combine Herbes de Provence and hot paprika; whisk until well mixed. Rub on top of duck breast and legs; season with more salt and pepper.
- Place the bird, breast side up, in a roasting pan lined with foil with a rack sitting on top. Cover loosely with foil and transfer to the preheated oven.
- Roast 30 minutes per pound or until the internal temperature reaches 165ºF; remove the foil 45 minutes after the duck is in the oven.
- Remove from the heat, cover loosely again with foil and let it sit 10 minutes before serving.