Ingredients:
- 1 Pekin/Long Island Duck (about 5 1/2 lbs.)
- 1/2 cup Tamari
- 1/4 cup garlic powder
- Orange sauce packet (from inside the duck)
- 7 cups water
- 1 cup kosher salt
- Paprika, for rubbing
- Prepare the brine by dissolving the kosher salt in 3 cups of the water. This can be done in a pot over medium high heat. Once dissolved, remove from heat and add remaining ingredients, except for the paprika. Allow to cool before adding to the duck.
- Remove the giblets and neck from inside the duck. In a large container, place the duck and brine ingredients inside. Refrigerate overnight.
- Remove the duck 30 minutes prior to cooking. Discard brine.
- Preheat oven to 350 degrees. Score the duck skin all over, without piercing the meat.
- Sprinkle paprika on both sides and rub into the duck's skin. Line a pan with foil. Place a rack on top, then spray the rack. Place the duck breast side down on the rack.
- Cook for one hour, remove the pan from the oven, and flip the duck to breast side up.
- Cook another hour, or until the temperature reaches 180 degrees on a thermometer. All ovens are different, I'm learning.
- Allow the duck to rest about 15 minutes before serving. I served mine with polenta and sauteed mushrooms & spinach.
The scored duck before roasting.
The finished whole duck before carving. Nicely browned.
Never made a whole duck before......this looks sooooo rich n savory....I'll stet looking for the ducks....let me know if you see them!
ReplyDeleteI got mine from Kroger Marketplace on Chenal, Jimmy. By the turkeys.. Look for Maple Leaf Farms. You will love it - I know, because we have such similar tastes!!
ReplyDeleteThat looks scrumptious. I'll have to look for that brand of duck at our Kroger.
ReplyDeleteTerri, if you don't see it there, you can always go to the Maple Leaf Farms web site to order. It's my favorite brand!
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