Slow Roasted Crispy Duck Scented with Orange, Garlic and Thyme

Slow Roasted Crispy Duck Scented with Orange, Garlic and Thyme

Recipe No Image

Yield: Serves 4


1 ea. Peking or Long Island duck
2 Tbsp. kosher salt
1 ea. orange, cut into quarters
2 ea. shallots, peeled and cut in half
6 cloves garlic, crushed but not peeled
6 sprigs. fresh thyme
1 ea. bay leaf
Freshly ground black pepper


Oven Temperature: 350 degrees

  1. Flame Height: 5
  2. Dry the duck well and season the cavity with 1 Tbsp. of the salt. Fill the cavity with the orange quarters, shallots, garlic, thyme and bay leaf.
  3. Make small slits on the diagonal through the skin, but do not cut into the flesh, of the duck all over and place it on a rack in a roasting pan.
  4. Flame Height: 1
  5. Let the oven rest for 5 minutes before adding the duck.
  6. Roast the duck in the center of the oven, tented with foil for 30 minutes. Remove from oven and make more slits in the skin. Turn duck over return to the oven with the foil tent. Repeat this process every 30 minutes for about 2-3 hours.
  7. During this time the oven will continue to drop in temperature; this is expected as over this time the duck will cook slower and more gently.
  8. Remove duck and season with remaining salt and the pepper.
  9. Flame Height: 3.6
  10. Return duck, this time to the doorway of the oven, breast side up without the foil for another 30 minutes. The skin should be browned and crispy.
  11. Let sit for 20 minutes before carving.

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