Slow Roasted Duck with Crispy Skin
Crispy slow roasted duck is served with a raspberry orange port sauce. It's a simple, yet impressive, dinner recipe perfect for holidays and celebrations. Great for Christmas, Easter, Thanksgiving, and more!
Servings 6
Calories 500kcal
Ingredients
Roasted Duck
- 1 navel orange
- 1 whole duck, about 5 lbs
- kosher salt and black pepper
Port Raspberry Sauce
- 1/2 cup ruby port
- 1/2 cup raspberry jam
- 2 tbsp balsamic vinegar
- 2-3 dashes chipotle powder
Instructions
Roast Duck
- Heat the oven to 300F.
- Cut three thick slices off the orange. Quarter up any remaining orange.
- Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan.
- Trim off excess fat from the duck. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. Then prick the skin with fork.
- Place the duck, breast side up, on the orange slices. Put it in the oven and roast for 3 - 3 1/2 hours, or until the meat is fork tender.
- Raise the heat to 425F and roast for 15-20 minutes, or until the skin is golden brown.
- Remove the duck from the oven and let it rest while you make the sauce.
Port Raspberry Sauce
- In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. Add a couple of dashes of chipotle powder.
- Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed.
- Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices.
- Transfer the sauce to a serving container. Carve the duck and serve it with the sauce.
Notes
- Whole duck: These are often sold frozen. If you are using frozen, give it at least 3 days in the refrigerator to fully thaw. You can keep a thawed, vacuum-packed duck for at least a few days if kept in the refrigerator. (Though perhaps up to 14 days. I've personally never waited more than a couple days after thawing.)
- Oranges: I used Cara Cara oranges in the recipe, which is why the photos show deep orange/red colored oranges. Either Cara Cara oranges or Navel oranges are great choices.
Nutrition
Calories: 500kcal