Oven Roasted Orange Basted Duck

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The secret to successfully baking a delicious duck is baking the fat out of it so you have a flavorful crispy skin and delicious meat. Duck isn’t one of those meals I would normally make but when we went to Jungle Jims in Cincinnati, Ohio I bought one. This is probably only the third duck I have ever cooked because they are so darn expensive and one duck doesn’t have very much meat on it.

 

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Ingredients – I ended up not using

the chicken broth in the picture.

 

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Remove the duck from the package,

remove and discard the neck, heart etc.

from inside the cavity of the duck. Rinse

the duck inside and out with cold water

then place the duck in a roasting pan.

 

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Sprinkle the duck with the basil,

rosemary and salt patting it into

the skin on both sides of the duck

and inside the cavity. Place the orange

pieces and garlic inside the cavity.

 

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Bake, uncovered, in a preheated 400 degree

oven for 30 minutes. Prick the duck with

a fork or knife all over the entire duck to

help the fat run out. Remove the fat from

the bottom of the pan with a spoon or bulb

type baster and bake 30 more minutes.

Continue to remove the fat from the pan

every 15 minutes. After the 1 hour of

roasting, turn the temperature to 325 degrees.

 

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Once the fat appears to have run out and

juices start to get clear, (about 30-45 minutes)

remove the fat from the pan one last time and

baste with the orange juice. Continue to baste

and check the temperature with a thermometer

until the breasts are 180 degrees and the duck

is tender, remove and place on a serving plate.

 

Oven Roasted Orange Basted Duck

88598E99-E632-4424-AD6F-78D16BE8EC6E

http://www.InDianesKitchen.com

Ingredients

  • 1 – 4 to 5 pound duck
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried rosemary
  • 1 tsp salt
  • 4 – 5 garlic cloves (whole)
  • 1 orange, cut into quarters
  • 1 cup orange juice

Directions

  1. Preheat oven to 400 degrees.
  2. Remove the duck from the package, remove the parts in the cavity and discard.
  3. Rinse the duck inside and out with cold water.
  4. Place the duck into a roasting pan.
  5. Sprinkle the basil, rosemary and salt over both sides of the duck and inside the cavity patting them into the skin with your hands.
  6. Place the garlic and the orange pieces into the cavity.
  7. Place into the oven, uncovered, for 30 minutes then remove and poke a fork into the skin over the entire duck or use a pairing knife.
  8. Using a spoon or bulb type baster, remove any fat on the bottom of the pan.
  9. Roast for another 30 minutes then remove fat from the bottom of the pan.
  10. Turn the temperature to 325 degrees. Remove any fat from the pan. Continue to roast, removing fat every 15 minutes, until the fat is gone and the juices run clear, about 30 – 45 minutes..
  11. Once the juices are clear, remove any fat from the pan and baste with orange juice. Continue basting about every 10 – 15 minutes until the breast meat is 180 degrees.
  12. Remove from the oven, place on a serving plate and enjoy.

http://www.InDianesKitchen.com

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Categories: Duck

86 Comments »

  1. We didn’t have duck very often because I think it is dark meat isn’t it? My father liked it so we had it sometimes for holidays, but I remember my mom saying it was greasy and splattered – we had Rock Cornish Hens more, though I think they were dark meat too. My father would ask my mom to save the grease from where the duck cooked and let it harden and he put it on toast. No one fought him for it. πŸ™‚

    Liked by 2 people

      • I thought so and goose is the same right? He was German and they ate duck and goose – my mom grew up having pot roast or a roast chicken for Sunday dinner when my grandmother was cooking. One year he wanted her to cook a goose when my grandparents were coming over – lots of grease there and he saved every bit of it, between slathering it on toast or putting it underneath a flannel for a bad cold. (Maybe that was what your husband remembered to do with it.) We had friends of the family that were Hungarian, and a treat for them was putting a side of bacon on the BBQ spit and as it cooked, letting it drip on rustic bread and no butter, just the bacon drippings.

        Liked by 1 person

      • I don’t remember if I had a goose before. My dad was a hunter and we ate a lot of game. I really love rabbit and that is also dark meat. The only place I can find it is in Cleveland at their West side market (if we get their early enough). I can’t imagine eating the duck fat on a piece of bread.

        Liked by 1 person

      • We’d have never had a whole goose for just the three of us, so only had it that time when my grandparents were at the house, so it was when we lived in Canada, so before I was 10 … can’t remember much about the taste, but remember that jar of goose grease. After it solidified, he thought it was great. Maybe that was a treat back in Germany? If we had company, my mom usually made roast beef or chicken cordon bleu.

        Liked by 1 person

  2. You must have read my mind as Im pondering my youth on the family farm when lambs and pigs and beef I killed and butchered into joints ,amde sausage and pies for the family with respect for the job. I started aged 12 to learn the job of butchering. I have not used those skills since aged of 22 after uni I went on to law. We have hatched this summer 6 ducks 3 of them male. Friendly and trusting yet 2 have to go. Im older now closer to God and I hate the thought of killing anything now. I have too I know at 7 kilo each bird feed as meat should be and free range I must do the job soon or war with ducks may loose one or two .Muscovy ducks aged 5 months just before red head dress appears is best time to eat them. Dark sweet meat with your recipe for oranges and duck is the think to do. Just making the start is my problem now.

    Liked by 2 people

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