If you're looking to impress with a meal that's both elegant and satisfyingly hearty, this Traditional Roast Duck is your ticket. With its crispy skin and succulent, flavorful meat, it's a dish that turns any dinner into an occasion. Perfect for holiday gatherings or a special weekend meal.
Let's dive into what makes this dish shine, starting with the star: the duck. Choose a fresh duck, preferably around 5 to 6 pounds, for the best flavor and texture. The kosher salt and freshly ground black pepper are essential for seasoning the meat inside and out. For the cavity stuffing, a quartered orange adds a hint of citrus that balances the richness of the duck, while a quartered onion provides depth. Don't skip the garlic; its aromatic pungency works wonders here. Fresh herbs like thyme and rosemary impart earthy notes. The glaze, made from honey, soy sauce, and five-spice powder, gives the skin a beautifully caramelized finish and an irresistible aroma.
Pair this roast duck with roasted vegetables like carrots and potatoes, which can also be cooked in the roasting pan to absorb some of the duck's flavors. A side of wild rice or a light, citrusy salad would complement the rich flavors beautifully. If you're feeling fancy, a nice Pinot Noir or a crisp Riesling pairs well, too.
Start by preheating your oven to 350°F (175°C). While that's heating up, pat your duck dry with paper towels. This step is crucial for achieving that crispy skin we all love. Next, season the cavity liberally with salt and pepper. Stuff the inside with the quartered orange, onion, smashed garlic cloves, and sprigs of thyme and rosemary. This stuffing will infuse the duck with all those wonderful flavors as it roasts.
Now, truss the duck using kitchen twine. This might sound fancy, but it's just a way of tying the legs together to ensure even cooking. In a small bowl, mix together the honey, soy sauce, and five-spice powder to create a glaze. Place the duck on a roasting rack in a large roasting pan and give it a good brush with the glaze.
Pop the duck into your preheated oven and let it roast for an hour, but remember to baste it every 20 minutes. This keeps it moist and helps develop that gorgeous glaze. After an hour, crank up the oven temperature to 400°F (205°C) and roast for an additional 20 minutes. This last bit of heat will crisp up the skin to perfection. Once done, take the duck out and let it rest for about 15 minutes before carving. This resting time allows the juices to redistribute, ensuring every bite is juicy.
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