Oven Roasted Whole Duck

Oven Roasted Whole Duck

Defrost your duck in the refrigerator.
My duck took 4 days to completely defrost.
Let duck come to room temperature on day to cook.
Remove neck, heart and gizzards if inside.
With a sharp fork prick skin in one inch intervals
going in sideways without entering flesh underneath.
Bring a half full large pot of water to boil.
Lower duck into boiling water and let boil for 10 minutes.
This will help render some of the fat off before roasting.
I used a large sturdy spoon inserted into duck cavity
 to remove duck from water,
then left it to drain and cool off and patted it dry.
I skimmed off the fat from the water bath.
Preheat oven to 425 F.

When duck is cool, stuff with one cut up orange,
one stalk of celery and several cloves of garlic.

Prepare a rub of 1 tb salt, 1/2 tb black pepper, and 1/2 tb paprika.
Rub inside duck and over the front and back of duck.

I coated the inside of the roasting pan with oil to prevent scorching.
Place duck breast side up on rack inside pan and place in oven.
Tuck wings underneath the duck.
Roast at 425 F for 15 minutes then turn down to 350 F.
Roast for another 45 minutes.
Remove duck from oven and turn over,
then place back in oven for another 35 minutes.
Remove from oven again and turn back to breast side up.
For a 6 pound duck, roast for another 20 minutes.
Internal temperature should be 175 F
inserted between thickest part of leg near body.
Total cook time should be approximately 22 minutes per pound.

Let duck rest for 15 minutes before carving.

Meanwhile pour drippings and cream or milk,
 salt & pepper to make a gravy.

I used 1 tb corn starch mixed with water to thicken gravy.
Could have been a little thicker, next time.

Serve with creamy mashed potatoes with the gravy.
The duck was a lot of work but oh so delicious.
Gary came home with a potato masher,
I think that was a hint !
In all our years of marriage I don't think I've ever made
mashed potatoes; Gary was happy as a lark.