Monday, November 7, 2011

Roasted Duck

I was so excited to see that my Kroger Marketplace recently put out some Maple Leaf Farms Duckling.  It's my favorite brand to make.  It's all I wanted to do all weekend.  Prepare the roasted duck.  I'm a marinade-a-holic, so I started the preparation a day ahead.  I also love cooking with fresh aromatics that are great for flavoring a roast, not to mention they make the entire house smell wonderful while the roast is cooking.
I didn't have my own kitchen twine, so I searched all over, but could not find any.  Luckily the nice chef from the Kroger deli gave me a big handful.  I forgot to ask him why you have to tie the legs anyway!

  • 1 (5 pound) Pekin or Long Island Duck
  • 1 Orange
  • Ginger Root
  • 5 Cloves of Garlic
  • Soy Sauce
  • Garlic Powder
  • Black Pepper
  • Course Kosher Salt
  1. Remove the orange sauce packet, neck, gizzards, and liver from the inner cavity of the duck if there.
  2. Trim off the excess fat on the duck around the neck area.  The less fat on the duck, the better.  Cut off the wing tips.  You wont be eating them anyway.
  3. Poke the skin all around the duck by pulling the skin away from the meat, and poke with a knife.  Careful not to poke the meat.  This will make draining of the fat better, and the skin will crisp up.  Some people love to reserve duck fat.
  4. Mix up some soy sauce, garlic powder, and black pepper.  Place the duck into a large, sealable plastic bag.  You may need to angle it.  Add the marinade ingredients.  Seal the bag and massage the seasonings into the duck overnight.  Occasionally turn the bag.
  5. Next day, pull the duck out about 30 minutes before roasting.  Preheat oven to 425 degrees.
  6. Wash an orange thoroughly, then zest it with a Microplane.  Reserve it for later.  Quarter the orange.
  7. Peel a small portion of ginger root with a peeler.  Also peel the 5 garlic cloves.
  8. Place the duck onto a cookie sheet.  Stuff the inner cavity with the orange quarters.  Smash the ginger and garlic to release the aromatics, then add those to the inner cavity. 
  9. Tie the legs together with string, then place the duck onto a rack on another pan, breast side up, then into the oven when it's ready.
  10. After 15 minutes, reduce the heat to 350 degrees.  Cook for 45 minutes.
  11. Pull the duck out of the oven.  Check the fat, and remove any if necessary.  You don't want your duck sitting in fat.  Turn the duck breast side down.  Place a meat thermometer around the leg and thigh area.  Mine presets duck at 180 degrees.  Place it back into the oven.
  12. Cook another hour, or until it registers the 180 degrees, then remove from the oven.  Let it rest 15 minutes, then you can slice it.
I probably love duck just because chicken is so common.  I also grew up with my parents serving this stuff all the time.  With the Vietnamese under French control for so long, it's no wonder I often sway towards French cuisine.  For whatever reason, I think that duck is delicious!


  1. This would be a good alternative to a turkey for Thanksgiving!

  2. Yes Christy! We are having duck and lamb chops and who knows what else!