Whole Roast Duck
  • 1 duck, about 4-1/2 lbs
  • 2 large carrots, chopped until chunks
  • 2 onions, peeled and cut into quarters
  • 2 bay leaves
  • 2 garlic cloves
  • 1 tsp orange zest, grated
  • 1 tbsp kosher salt
  • Ground black pepper
  1. Preheat your oven to 410 °F.
  2. Using a fork, pierce the skin of your duck all over (but don't break the skin). Set aside.
  3. Place the chopped onions, carrots, bay leaves, and garlic cloves in the baking dish. Set aside
  4. In a small bowl mix together your salt, a pinch of freshly ground black pepper, and your grated orange zest.
  5. Rub this seasoning mixture all over your duck.
  6. Place the seasoned duck on top of the vegetables in your baking dish.
  7. Roast at 410 °F for 25 minutes.
  8. Lower the oven temperature to 265 °F and continue roasting for an additional 55 minutes for every 2-1/4 lbs of meat (for a 4-1/2 duck, that would be 1 hour and 50 minutes). Baste your duck with the fat that collects at the bottom of your baking dish every 20 minutes.
  9. Increase the temperature back to 410 °F and cook for another 20 - 25 minutes, basting every five minutes, so that the skin becomes golden and crispy.
  10. Allow duck to rest for 20 minutes, then serve!
When you're done cooking, save the duck fat from the bottom of your baking dish - that stuff is liquid gold!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2015/11/whole-roast-duck.html