Oven Roasted Orange Basted Duck
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.
Ingredients – I ended up not using
the chicken broth in the picture.
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.
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.
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.
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
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
- Preheat oven to 400 degrees.
- Remove the duck from the package, remove the parts in the cavity and discard.
- Rinse the duck inside and out with cold water.
- Place the duck into a roasting pan.
- Sprinkle the basil, rosemary and salt over both sides of the duck and inside the cavity patting them into the skin with your hands.
- Place the garlic and the orange pieces into the cavity.
- 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.
- Using a spoon or bulb type baster, remove any fat on the bottom of the pan.
- Roast for another 30 minutes then remove fat from the bottom of the pan.
- 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..
- 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.
- Remove from the oven, place on a serving plate and enjoy.
Categories: Duck
Ooh yumm
LikeLiked by 2 people
Thank you!
LikeLike
Oh wow! This sounds and looks delicious!
LikeLiked by 2 people
Thank you!💕
LikeLiked by 1 person
I’ve had duck only one time and it was delicious!
LikeLiked by 2 people
It is very good but expensive!
LikeLiked by 1 person
This looks lovely.
LikeLiked by 2 people
Thank you so much Rosemarie! 💕
LikeLiked by 1 person
I’ve never cooked duck, but I love it. I may have to attempt.
LikeLiked by 2 people
It is fun making it the first time. The trouble is it only feeds about 2 people (maybe 3) and mine was almost $18.00! It looks big but once the fat melts away there isn’t a whole lot of meat. Why does it have to be so darn good!🤣😂🤣
LikeLiked by 1 person
It is so good, but expensive. Maybe I will splurge and experiment soon
LikeLiked by 1 person
Fabulous recipe Diane ❤👍❤
LikeLiked by 2 people
Thanks so much Jack!
LikeLike
Delicious ❤️
LikeLiked by 2 people
Thank you Seraja!
LikeLiked by 1 person
❤️💋💋your welcome
LikeLiked by 1 person
Your welcome ❤️❤️
LikeLiked by 1 person
Don’t hear about duck much!! Interesting recipe!
LikeLiked by 2 people
Have you ever had it?
LikeLiked by 1 person
No ma’am. I’ve meant to go duck hunting just to try it but never have.
LikeLiked by 1 person
👍👍
LikeLiked by 2 people
Thank you!
LikeLike
Looks amazing! Duck is one of our favourites here 😊 great idea for next time
LikeLiked by 2 people
Thank you! I think dark meat is so delicious and that crispy skin! 😋
LikeLiked by 1 person
I absolutely agree 🤪
LikeLiked by 1 person
It’s awesome
LikeLiked by 2 people
You’re so kind!
LikeLiked by 1 person
Same word goes for you. Your opinions always motivates me 😊
LikeLiked by 1 person
Awww thanks!💕
LikeLiked by 1 person
Looks lovely!!
LikeLiked by 2 people
Thank you Bernice!
LikeLiked by 1 person
Oh YUM!!!!! My mouth is watering.
LikeLiked by 2 people
Thank you!
LikeLiked by 1 person
🙂 🙂 🙂
LikeLiked by 1 person
I seldom have duck because of the fat, must ask my wife to have a go :- o)
LikeLiked by 2 people
You cook the heck out of it and keep removing the fat from the bottom of the pan. Then there is very little fat under the skin, just a whole lot of flavor.
LikeLiked by 1 person
Mouth-watering.
LikeLiked by 2 people
Thank you Matt!
LikeLiked by 1 person
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. 🙂
LikeLiked by 2 people
Yes it is all dark meat. That’s so funny about your dad and the duck fat! My husband told me I should save it because he thought there was something you did with it…lol
LikeLiked by 1 person
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.
LikeLiked 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.
LikeLiked 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.
LikeLiked by 1 person
Of course you had it in Canada….Canadian Geese! 🤣😂🤣
LikeLiked by 1 person
LOL 🙂
LikeLiked by 1 person
I only eat duck in Chinese restaurants. It’s about time I make my own. Thank you for the recipe ♥️
LikeLiked by 2 people
You’re welcome Temi! There are a lot of sauces the restaurants put on duck but I like the crispy seasoned skin.
LikeLiked by 1 person
Yeah! I prefer crispy ❤️ 🙂
LikeLiked by 1 person
It looks like it tastes really good! Was it moist?
LikeLiked by 2 people
It was moist the first day. My husband doesn’t eat duck so I had it all myself for 3 days and by the 3rd day it started drying out.
LikeLike
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.
LikeLiked by 2 people
I understand I could never kill an animal. I have no problem buying it in the store and eating it, just can’t kill it. Good luck!
LikeLike
Sigh
LikeLiked by 2 people
Awww so sorry!
LikeLiked by 1 person
Lol, I would love that, one of my fave dishes is duck.
LikeLiked by 1 person
Lol I thought I offended you by eating duck…whew!
LikeLiked by 1 person
Lol indeed, I was sighing with desire 😂
LikeLiked by 1 person
🤣😂🤣😂🤣😂 You’re hilarious!
LikeLiked by 1 person
Lol, I do try 🙂
LikeLiked by 1 person
I was interested to read the above comment. I questioned the term “easy” until I read it. So often duck in restaurants either fails to have all the fat rendered or is dry. I shall have to try it sometime.
LikeLiked by 2 people
Yes it is easy but removing the fat every 15 minutes was annoying but worth it!
LikeLike
Looks amazing! 😃
LikeLiked by 2 people
Thank you so much! 🥰
LikeLiked by 1 person
❤️❤️❤️❤️
LikeLike
Great idea for Christmas.
LikeLiked by 2 people
Yes it is Barb!
LikeLike
So, I don’t particularly like meat and this looks PHENOMENAL!!! I know my husband would love this. This would be an ultimate Christmas dish to serve too. Thanks for sharing, Diane!!
LikeLiked by 2 people
You’re welcome but keep in mind that duck will not feed more than 3 people, 2 If they really love duck like me! Thanks so much Mackenzie!
LikeLiked by 1 person
Oh so good to know!! Thank you!!
LikeLiked by 1 person
We made duck recently, and you are not kidding about needint to bake the fat out of it. But in the end it’s worth it, especially with that nice orange flavouring. Mmm!
LikeLiked by 2 people
I wish it wasn’t so darn expensive I would have it more often!
LikeLiked by 1 person
Must be so delicious 😋
LikeLiked by 1 person
It was thank you!
LikeLiked by 1 person
GEEZ! You had to post that. Looks DOUBLE YUMMILICIOUS! Maybe even a triple…
LikeLiked by 1 person
Hahaha thank you I love duck!
LikeLike
Delicious recipe!
LikeLiked by 1 person
Sounds fantastic and the photos are really really good too!
LikeLike
Awww thank you for your kind words!
LikeLike
This looks delicious, Diane. I may just have to try it! 🙂
Blue Rock Horses Frederick County, Virginia bluerockhorses.com
LikeLiked by 1 person
Thank you duck is so delicious!
LikeLike
you prepared it so well. looks so good and delicious
LikeLiked by 1 person
Thank you for your kind comment Atul!
LikeLiked by 1 person
my pleasure!
LikeLiked by 1 person
Whoaaa!!! Yummy!
LikeLiked by 1 person
Thanks so much!💕
LikeLiked by 1 person
I am assuming this can be done with chicken, right? What about using chicken breasts rather than the whole chicken? Is, so any adjustments? Thank you!
LikeLiked by 1 person
No, cooking chicken is very different. Here is a link to one of my favorite recipes. https://indianeskitchen.com/2019/07/28/baked-whole-chicken-with-herbs/
I never bake just chicken breasts as I do not care for the white white. I bake a whole chicken and use the white meat in casserole type dishes.
LikeLiked by 1 person
Your orange basted roasted duck looks amazing! I love Jungle Jims. We go there with my in-laws when we got to Cincy. Will be there in a couple of weeks actually. Cincinnati that is. 🙂
LikeLiked by 1 person
Have you ever listened to the story about how he started it all? I never have time to watch the video at the store because we take so long shopping there. I went on line and read about it there and it was so fascinating. If you get a chance check it out.
LikeLike
And thank you!
LikeLike