Duck a l’Orange

15 minutes

1 hour and 45 minutes

Difficulty

This is our estimate based on online research.
Calories:	721
Fat:	27 g
Carbohydrates:	0 g
Protein:	110 g
Calculated per serving.

Serves: 6

Ingredients

2 2 2 Onion, cut into large chunks
5 5 5 Carrots, rinsed and cut into chunks
1 head 1 head 1 head Celery, cut into chunks
5 lb 5 lb 5 lb Duck, whole roasted with skin
2 Tbsp 2 Tbsp 2 Tbsp Duck Fat
1/2 cup 1/2 cup 1/2 cup Chicken Broth (Organic, Free Range, Low Sodium)
2 tsp 2 tsp 2 tsp Black Pepper
2 tsp 2 tsp 2 tsp Coriander, ground
2 tsp 2 tsp 2 tsp Cumin
3 sprigs 3 sprigs 3 sprigs Thyme
3 sprigs 3 sprigs 3 sprigs Parsley
1 1 1 Orange, quartered

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

Preheat oven to 475 degrees, and place rack in the middle position.
Place carrot, celery, and onion in the bottom of a large roasting pan or dutch oven.
Rinse duck under cool water, being sure to rinse out the body cavity as well.
Pat entire duck dry, including the body cavity.
Rub duck with duck fat, inside and out.
Sprinkle salt and pepper over entire duck, including the body cavity.
Rub duck with spice mixture.
Place a few chunks of onion, celery, and carrot inside the duck, leaving room for the herbs and orange.
Stuff duck with the fresh herbs, and half of the orange-cut into quarters.
Place duck over the vegetables in the roasting pan, and roast for 30 minutes at 475.
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.
Roast duck until thermometer reads 170 in the thigh, about 1 to 1 1/4 hours more.
Remove duck from oven, allow to rest for 15 minutes, carve, and serve.