makes 4 servings
Prep Time
30-60 minutes
Cook Time
2 hours
Total Time
3 hours
People can be intimidated by the idea of cooking a whole bird generally, and duck specifically. Don't be - with a proper roaster (dutch oven) and a couple straightforward techniques, you'll have perfectly roasted duck and all the trimmings, with crispy skin and juicy meat, every time.
1 Whole duck (between 5 & 6 Lbs)
12 Pearl onions
10 Small carrots, top on
2 Lbs Baby potatoes
2 Large onions
1 Shallot
1 Cup no/low sodium chicken broth
2 Parsnips
1 - 2 Tbs cornstarch
Sea Salt (1 tsp)
Onion (1/2 tsp)
Sugar (1/2 tsp)
Dill Tips (1/2 tsp)
Chives (1/2 tsp)
Garlic (1/2 tsp)
Basil (1/2 tsp)
Chervil (1/2 tsp)
Tarragon (1/2 tsp)
White Pepper (1/2 tsp)
Parsley (1/2 tsp)
Rosemary (1/2 tsp)
Oregano (1/2 tsp)
Black Pepper (1/2 tsp)
Marjoram (1/2 tsp)
Sage (1/2 tsp)
Coriander (1/2 tsp)
Cinnamon (1/2 tsp)
Cumin (1/2 tsp)
Celery Seed (1/2 tsp)
Ginger (1/2 tsp)
Crushed Red Pepper (1/2 tsp)
Dill Weed (1/2 tsp)
Parsley (1/2 tsp)
Lemon Oil (1/2 tsp)
Allow frozen duck to defrost in the fridge for 3 days.
Prepare the seasoning, with as many of the seasoning ingredients that you have in your house. It's a long list, so don't worry if you are missing some...any combination of theses ingredients will work well with the duck.
Bring a pot of salted water up to a rolling boil, and cook baby potatoes for around 8 minutes to soften them up a bit.
Preheat oven to 375F.
Peel and rinse carrots and parsnips, and chop in roughly 1/2" rounds.
Peel pearl onions, onions, and shallot, discarding ends.
Remove neck and whatever else is in the duck, rinse under cold water, and pat dry.
Stuff whole shallot and two onions into the bird, then truss and trim any excess skin or fat. Generously season all over with 2/3 of seasoning mix.
Place in the center of the baker (dutch oven). With the sharpest knife you have, score the skin into diamond cross hatches, stopping just before you hit the meat.
Surround duck with potatoes, then top with parsnips. Press in firmly - you want the whole thing as tightly packed as possible.
Top with pearl onions, then ring with carrots.
Pour chicken stock around veggies, and sprinkle remaining 1/3 of seasoning mix on the duck and surrounding veggies.
Crown baker (put the lid on the Dutch oven), and pop in the oven.
Check temperature every 30 minutes, beginning at the 2 hour mark - you're aiming for 145F in the thigh.
Remove lid, and cook for a further 5 minutes.
Increase heat to broil, and cook a further 5, or until the top of the bird and the pearl onions are just starting to burn.
Remove from oven, and allow to rest for 5 minutes.
Place bird on a cutting board, and use a slotted spoon to remove veggies to a large bowl.
Pour drippings into a medium sauce pan, and bring up to a high heat, whisking in 1-2 Tbs of cornstarch as you do. Bring to a boil, then reduce to a simmer.
Carve bird and plate, alongside roasted veggies and with a generous pour of your quick duck pan gravy.
Best if enjoyed immediately. Carved meat & veggies can be kept, covered and refrigerated, for up to 3 days.
#duck
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