Whole Roast Duck Recipe With Orange, Garlic and Thyme
Whole Roast Duck is such a treat and a great alternative to roast chicken if you want something a bit richer and more decadent.
Equipment
Ingredients
- 2 kg (4.5 lb) Whole duck
- ½ Orange Cut into wedges
- 2 Garlic cloves Peeled, but whole
- 2 sprigs Thyme
- Salt and pepper
Instructions
- Preheat the oven to 160℃/325℉ (no fan).
- Take your duck out of the fridge 30 minutes before cooking to take the chill off, and pat the skin dry with paper towels. Poke the skin all over with a sharp knife or skewer and season with salt and pepper. Place the garlic, orange wedge, and thyme in the cavity.
- Place the duck breast-side down on a roasting pan lined with a piece of parchment paper (to avoid the skin from sticking and tearing). Roast for one hour.
- Take the bird out of the oven and turn it over so it is now breast side up. Poke holes all over the skin again to allow the fat to escape. Drain any fluid in the bottom of the roasting pan into a fat separator jug.
- Return the duck to the oven and roast for a further 1-1.5 hours or until the internal temperature reads 74°C/165°F.
Notes
Allow 30 minutes of cooking time per pound (0.4kg) of weight.
Always rest your meat after cooking for 20-30 minutes.
For the best crispy skin:
- Sprinkle the duck with salt and leave it uncovered in the fridge for 24 hours before cooking.
- Don't cook anything else in the oven to avoid steam build up.
- Poke holes in the skin before and during cooking to let the fat drain away
Nutrition
Calories: 782kcalCarbohydrates: 3gProtein: 22gFat: 75gSaturated Fat: 25gPolyunsaturated Fat: 10gMonounsaturated Fat: 36gCholesterol: 145mgSodium: 121mgPotassium: 438mgFiber: 0.5gSugar: 2gVitamin A: 382IUVitamin C: 15mgCalcium: 32mgIron: 5mg
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