Savory Citrus Slow Roasted Duck

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 4
★★★★★
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If you're in the mood for something that feels both indulgent and comforting, this Savory Citrus Slow Roasted Duck is just the ticket. With its crispy skin and tender, juicy meat, this dish is a delightful centerpiece for any gathering or special occasion.

Ingredients for Savory Citrus Slow Roasted Duck

The star of our show is the whole duck. Its rich, gamey flavor is beautifully complemented by the citrus notes. Oranges add a bright, zesty flavor that cuts through the richness. Our seasoning blend, consisting of kosher salt, black pepper, garlic powder, onion powder, and dried thyme, infuses the duck with aromatic depth. Olive oil helps achieve that perfect golden-brown skin. Finally, chicken broth and white wine keep the duck moist while adding layers of flavor.

Tips & Tricks

  • For extra crispy skin, ensure the duck is very dry before seasoning.
  • Use a meat thermometer to check the internal temperature; aim for 165°F in the thickest part of the breast.
  • If you have time, season the duck and let it sit in the fridge overnight to enhance the flavors.

Serving Suggestions

This dish pairs wonderfully with roasted root vegetables or a light, citrusy salad to complement the duck's richness. A side of mashed potatoes or a crusty bread would also soak up the delicious juices beautifully.

Frequently Asked Questions

Can I use a different citrus fruit?
Absolutely! Lemons or tangerines can add a unique twist to the flavor.
What can I use instead of white wine?
You can substitute with extra chicken broth or a splash of apple cider vinegar for acidity.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out the meat.

Savory Citrus Slow Roasted Duck Recipe Walkthrough

First, preheat your oven to 300°F. This low and slow method is key to achieving that tender meat. While the oven is warming up, pat the duck dry using paper towels, focusing on removing any excess moisture or fat. In a small bowl, mix together your seasonings: salt, pepper, garlic powder, onion powder, and thyme. Give the duck a good massage with this blend, ensuring it gets into all the nooks and crannies.

Next, stuff the cavity of the duck with sliced oranges and crushed garlic cloves. These will release their flavors, infusing the meat from the inside out. In a large oven-safe roasting pan, heat olive oil over medium heat. Brown the duck on all sides for about five minutes; this step not only adds flavor but also helps seal in the juices.

Once browned, pour chicken broth and white wine into the pan. The liquid will create steam and help keep the duck moist during the long roasting process. Cover the pan with aluminum foil and place it in the oven. Roast for three hours, basting the duck every hour. This keeps the skin hydrated and ensures even cooking.

After three hours, remove the foil and increase the oven temperature to 375°F. Roast for an additional 30 minutes to achieve that sought-after crispy, golden-brown skin. Let the duck rest for 15 minutes before carving; this allows the juices to redistribute, ensuring every bite is juicy.

Why You'll Love This Recipe

  • Combines the rich flavor of duck with a refreshing citrus twist.
  • Slow roasting ensures melt-in-your-mouth tenderness.
  • Minimal hands-on time, making it perfect for entertaining.
  • The aroma fills your home with warmth and anticipation.

Ingredients

1 whole duck (5-6 lbs)
2 large oranges, sliced
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried thyme
2 tablespoons olive oil
4 cloves garlic, crushed
1 cup low-sodium chicken broth
1/2 cup white wine

Step-by-step Instructions

Step 1: Preheat the oven to 300°F.
Step 2: Pat the duck dry with paper towels and remove any excess fat.
Step 3: In a small bowl, combine salt, pepper, garlic powder, onion powder, and thyme. Rub this mixture all over the duck.
Step 4: Stuff the cavity of the duck with orange slices and crushed garlic.
Step 5: Heat olive oil in a large oven-safe roasting pan over medium heat. Brown the duck on all sides for about 5 minutes.
Step 6: Pour chicken broth and white wine into the pan.
Step 7: Cover the pan with aluminum foil and roast in the oven for 3 hours, basting every hour.
Step 8: Remove the foil and increase oven temperature to 375°F. Roast for an additional 30 minutes until the skin is crispy and golden brown.
Step 9: Let the duck rest for 15 minutes before carving.

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