Crispy Whole Duck with Orange Sauce

Roast a whole duck to perfection with this simple recipe! Boil the duck briefly to render fat, then season with a mix of salt, pepper, and paprika. Stuff with orange, garlic, and celery, and roast at 375°F until the internal temperature reaches 180°F. Let it rest before carving, and serve with a warm orange sauce for extra flavor. Perfect for a flavorful, tender dish!

Ingredients

  • 1 Whole Duck, Defrosted 2-3 Days ahead of time
  • 1 orange, quartered
  • 2 celery stalks, chopped into 2 in pieces
  • 1 head of garlic, top removed
  • 1 tbsp. Kosher Salt
  • 1 tbsp. Pepper
  • 1 tbsp. Paprika

Direction

  • Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing to a rolling boil. Preheat oven to 375F.
  • Remove duck from bag. Remove orange sauce packet, giblets, and neck from interior. Remove excess fat from body cavity and neck. Pat duck dry. With a large sharp fork, prick the skin all being careful not to pierce the meat.
  • Carefully put the duck in the pot of boiling water; boil for 10 minutes. This will help render out some of the fat. Remove duck and let cool. Pat duck dry.
  • Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Place the duck on a rack in a roasting pan breast-side up.
  • Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity.
  • Roast uncovered, breast side up, on a rack in a roasting pan for 26 minutes per pound or until the internal temperature reaches 180 degrees F (82 degrees C), measured at the thigh joint.
  • Let duck rest for 10-15 minutes before carving.
  • Heat orange sauce packet in the microwave for 30 seconds in a microwave safe bowl. Pour out into bowl and serve on the side with the duck.
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