Duck a l’Orange

prep:15 minutes
cook:1 hour and 45 minutes
Difficulty
***--

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 475 degrees, and place rack in the middle position.
  2. Place carrot, celery, and onion in the bottom of a large roasting pan or dutch oven.
  3. Rinse duck under cool water, being sure to rinse out the body cavity as well.
  4. Pat entire duck dry, including the body cavity.
  5. Rub duck with duck fat, inside and out.
  6. Sprinkle salt and pepper over entire duck, including the body cavity.
  7. Rub duck with spice mixture.
  8. Place a few chunks of onion, celery, and carrot inside the duck, leaving room for the herbs and orange.
  9. Stuff duck with the fresh herbs, and half of the orange-cut into quarters.
  10. Place duck over the vegetables in the roasting pan, and roast for 30 minutes at 475.
  11. After 30 minutes, pour chicken stock and the juice of half the orange over the vegetables in the bottom of the pan, and turn oven down to 350.
  12. Roast duck until thermometer reads 170 in the thigh, about 1 to 1 1/4 hours more.
  13. Remove duck from oven, allow to rest for 15 minutes, carve, and serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:1 hour and 45 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:721
    Fat:27 g
    Carbohydrates:0 g
    Protein:110 g
    Calculated per serving.

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