oven roasted duck
This is a pretty straightforward recipe that gives amazing results! It’s a delicious alternative from chicken or turkey.
yield
8 serving(s)
prep time
10 Min
cook time
2 Hr 20 Min
method
Roast
Ingredients For oven roasted duck
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1whole duck (about 5 lbs), rinsed under cold water and patted dry
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ground Himalayan pink salt, to taste and divided
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freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
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1 smonion, quartered
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1 smcarrot, peeled and chopped roughly
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4 clovegarlic (large)
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1 TbspHerbes de Provence
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1/2 tsphot paprika
How To Make oven roasted duck
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1Preheat oven to 350 degres F.
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2Pluck any pinfeathers off duck using tweezers and cut off the excess skin from the neck.
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3Season cavity with salt and pepper before stuffing it with onions, carrots, and garlic. Tie the legs together using kitchen twine.
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4Prick the skin, making sure not to pierce the meat, with either a sharp pointy knife or a sausage pricker.
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5In a small bowl, combine Herbes de Provence and hot paprika; whisk until well mixed. Rub on top of duck breast and legs; season with more salt and pepper.
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6Place the bird, breast side up, in a roasting pan lined with foil with a rack sitting on top. Cover loosely with foil and transfer to the preheated oven.
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7Roast 30 minutes per pound or until the internal temperature reaches 165 degrees F; remove the foil 45 minutes after the duck is in the oven.
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8Remove from the heat, cover loosely again with foil and let it sit 10 minutes before serving.
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9To view this easy recipe on YouTube, click on this link ➡ https://youtu.be/mZW9V_c-O64
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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