Description

Ingredients:

• 1 whole duck (approximately 2 to 2.5 kg)
• 2 oranges (juiced and zested)
• 4 garlic cloves (thinly sliced)
• 2 tablespoons honey (about 40g)
• 1 tablespoon soy sauce (about 15ml)
• 1 tablespoon balsamic vinegar (about 15ml)
• 1 tablespoon olive oil (about 15ml)
• Salt (to taste)
• Black pepper (to taste)
• Fresh thyme or rosemary (a few sprigs)
• 250 ml chicken or duck stock

For the stuffing (optional):

• 200g breadcrumbs
• 100g cooked chestnuts (chopped)
• 1 onion (finely chopped)
• 2 tablespoons butter (about 30g)
• 100g dried cranberries
• Salt and pepper (to taste)

Instructions:

Preparation:

1. Thaw the Duck: If using a frozen duck, ensure it’s completely thawed in the refrigerator 1-2 days prior to cooking.
2. Preheat Oven: Preheat your oven to 180°C.
3. Prep the Duck: Rinse the duck under cold water and pat dry with paper towels. Ensure the cavity is clear of any giblets.
4. Score the Skin: Score the skin of the duck in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat.
5. Seasoning: Generously season the duck inside and out with salt and pepper.
6. Stuffing (Optional):
   • In a saucepan, melt the butter over medium heat.
   • Add the chopped onion and sauté until translucent.
   • In a bowl, combine the sautéed onion, breadcrumbs, chestnuts, cranberries, salt, and pepper. Mix well.
   • Stuff the cavity of the duck with the mixture, securing with cooking twine or toothpicks.

Cooking:

1. Prepare the Glaze: In a small bowl, mix the orange juice, zest, honey, soy sauce, and balsamic vinegar.
2. Roast: Place the duck, breast side up, on a rack in a roasting pan. Pour the stock into the bottom of the roasting pan. Brush the duck skin with the prepared glaze.
3. Cooking Time: Roast the duck in the preheated oven for about 2 hours, basting every 30 minutes with the pan juices. If the skin begins to darken too quickly, cover loosely with foil.
4. Crisp the Skin: After 1.5 hours, increase the oven temperature to 220°C to help crisp the skin. Continue to roast for an additional 30 minutes or until the internal temperature of the thickest part of the thigh reaches about 75°C.

Resting:

1. Rest: Once cooked, remove the duck from the oven and let it rest for at least 15-20 minutes before carving. This helps the juices redistribute throughout the meat.

Serving:

Carve the duck and serve it with your favorite sides such as roasted vegetables, mashed potatoes, or a festive fruit chutney. The duck pairs beautifully with red cabbage or a rich gravy made from the remaining pan drippings.