Crispy Herb-Infused Roast Duck

🕒 Prep: 30 min
🔥 Cook: 2 hours
🍽 Serves: 4
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Crispy Herb-Infused Roast Duck is a delightful dish that brings rich flavors and a beautifully crispy skin to your table. This recipe infuses the duck with aromatic herbs and citrus notes, making it a perfect centerpiece for any special occasion or cozy family dinner.

Ingredients for Crispy Herb-Infused Roast Duck

Choosing a whole duck gives you the opportunity to enjoy both tender meat and crispy skin. The blend of kosher salt and black pepper forms the foundation of flavor, enhancing the taste of the duck itself. Dried thyme, rosemary, and oregano work together to infuse the meat with earthy, aromatic notes. The garlic powder and onion powder add depth, while the zest of a lemon and slices of orange bring a hint of brightness and acidity. Garlic cloves and a small onion further enrich the stuffing with savory undertones.

Tips & Tricks

  • Score the skin carefully to avoid piercing the meat, which helps in achieving crispy skin.
  • Use a meat thermometer for accuracy; it takes the guesswork out of determining doneness.
  • Letting the duck rest is crucial for juicy meat; don't skip this step.

Serving Suggestions

This roast duck pairs wonderfully with roasted root vegetables like carrots and parsnips, which can be cooked simultaneously in the oven. A side of garlic mashed potatoes or a light arugula salad with a citrus vinaigrette complements the rich flavors beautifully.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. Just remember to use about three times the amount, as fresh herbs are less concentrated than dried.
How do I know when the duck is done?
Check the internal temperature with a meat thermometer. It should read 165°F (74°C).
What should I do with the leftover duck fat?
Don't throw it away! Duck fat is great for roasting potatoes or adding flavor to sautéed vegetables.

Crispy Herb-Infused Roast Duck Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and get a roasting pan ready by placing a rack inside. This ensures air circulation, which is crucial for achieving that crispy skin. Pat the duck dry thoroughly with paper towels; removing excess moisture is key here. Now, grab a sharp knife and gently score the skin in a crosshatch pattern. Be careful not to cut into the meat, as this will help the fat render out while roasting.

In a small bowl, mix together the kosher salt, black pepper, thyme, rosemary, oregano, garlic powder, and onion powder. Rub this spice mixture all over the duck, making sure to cover the entire surface and the cavity. Inside the cavity, stuff the lemon zest, orange slices, smashed garlic cloves, and quartered onion. These ingredients will infuse the duck with incredible flavor as it cooks.

Place the prepared duck breast side up on the rack in your roasting pan. Slide it into the preheated oven and roast for 1.5 hours. This slow roasting allows the flavors to develop and the fat to render properly. After this initial roasting period, increase the oven temperature to 400°F (205°C) and continue to roast for another 30 minutes. This final blast of heat will crisp up the skin perfectly. You're aiming for an internal temperature of 165°F (74°C), so a quick check with a meat thermometer is a good idea.

Once done, let the duck rest for about 15 minutes. This resting period allows the juices to redistribute, ensuring each bite is juicy and flavorful when you carve it up.

Why You'll Love This Recipe

  • Infused with aromatic herbs that elevate the duck's natural flavor.
  • Easy-to-follow instructions ensure a perfectly crispy skin every time.
  • The citrus stuffing adds a refreshing twist that balances the richness of the duck.

Ingredients

1 Whole duck (5-6 lbs)
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder
1 lemon, zested
1 orange, sliced
4 cloves garlic, smashed
1 small onion, quartered

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and prepare a roasting pan with a rack.
2. Pat the duck dry with paper towels and use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.
3. In a small bowl, combine the salt, black pepper, thyme, rosemary, oregano, garlic powder, and onion powder.
4. Rub the spice mixture all over the duck, including the cavity. Stuff the cavity with lemon zest, orange slices, smashed garlic, and quartered onion.
5. Place the duck on the rack in the roasting pan, breast side up, and roast in the preheated oven for 1.5 hours.
6. Increase the oven temperature to 400°F (205°C) and roast for an additional 30 minutes, or until the skin is crispy and the internal temperature of the duck reaches 165°F (74°C).
7. Remove the duck from the oven and let it rest for 15 minutes before carving.

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