Paprika Roasted Duck

About a year ago, I talked about this time of year when Kroger Marketplace puts out the Maple Leaf Farms ducks with the turkeys.  I've never been a huge fan of turkey, and I've never made one on my own.  But I love duck, and I love the smell of duck when it's roasting in my house, with the aromas of garlic, orange, and tamari all melded together.  I looked around at how others made their roasted duck, and I paid a lot of attention to whether it was breast side up first or breast side down first.  There are some who turn the temp up high for 15 minutes, then down low in the final time.  Some who start low then go high.  This recipe maintains a constant 350 degrees with just one turn, breast side down first.... then up.  I also read that rubbing the duck with paprika beforehand gives it a nice browned color.  I've made duck many times before, but this time I really liked this method better.

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

Directions:

1. 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.
2. Remove the giblets and neck from inside the duck.  In a large container, place the duck and brine ingredients inside.  Refrigerate overnight.  
3. Remove the duck 30 minutes prior to cooking.  Discard brine.
4. Preheat oven to 350 degrees.  Score the duck skin all over, without piercing the meat.
5. 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.
6. Cook for one hour, remove the pan from the oven, and flip the duck to breast side up.
7. Cook another hour, or until the temperature reaches 180 degrees on a thermometer.  All ovens are different, I'm learning. 
8. 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.