| Total: | 1 day 3 hr 30 min |
| Prep: | 1 day |
| Cook: | 3 hr 30 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 Pekin duckling (Long Island), about 5 pounds
- Six 1 by 3-inch strips orange zest
- 1 small onion, halved
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons unsulfured molasses
- 1 1/2 tablespoons honey
- 1/4 teaspoon coriander seeds, lightly crushed
- 8 whole black peppercorns, lightly crushed
- 2 tablespoons fresh orange juice
- 2 tablespoons balsamic vinegar
- 2 large garlic cloves, crushed and peeled
Instructions
- A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
- Heat the oven to 300 degrees F. Pierce the duck’s skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
- Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
- Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
- Let the duck rest at room temperature for 10 minutes before carving. Brush the duck’s skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1358 |
| Total Fat | 125 g |
| Saturated Fat | 42 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 37 g |
| Cholesterol | 241 mg |
| Sodium | 869 mg |
Reviews
This was not as complicated as I thought & the duck was amazing!
Excellent recipe
Would the temp of oven need to be adjusted if 2 are made at the same time?
Made this for Thanksgiving for our our family of 5 +1 in 2015. All 3 of my kids loved it & so much that my oldest, 7yo, begged for it again. So now it is on our Christmas menu. It was a 1st for me & it went perfect with the homemade cranberries, so our only modification was we subbed tangerine for the orange. I can’t wait for it again!
yes
I made this for Christmas dinner and it was so wonderful and easy recipe to follow. I ordered an organic fresh duck from the butcher and that really made a difference. I also made glazed carrots and roasted three color potatoes from other recipes that I found on food network.com. These are recipes that I will make again.