Succulent Slow-Cooked Whole Duck with Zesty Orange
Nutritional value per serving
Calories700kcal
Carbs10gram
Fat55gram
Protein45gram
Ingredients
- Whole duck (about 2 kg) - Choose a fresh or properly thawed duck with firm skin and no unpleasant odor.2 kg
- Fresh oranges - Use ripe, juicy oranges for best flavor.2 piece
- Garlic cloves - Fresh and firm, avoid sprouted or soft cloves.4 clove
- Fresh thyme - If unavailable, dried thyme can be used but reduce quantity.3 tbsp
- Salt - Preferably kosher or sea salt for better seasoning.1 tbsp
- Black pepper - Freshly ground for more vibrant flavor.1 tsp
- Olive oil - Use extra virgin for flavor or regular for cooking.2 tbsp
- Honey - Optional for a touch of sweetness to glaze the duck.1 tbsp
This recipe guides you through slow cooking a whole duck infused with zesty orange flavors to create a tender, juicy, and aromatic dish. Slow cooking allows the fat to render out gently, keeping the meat moist and flavorful without drying it. The orange adds a lovely bright citrus note that complements the rich duck perfectly. Ingredients are simple and accessible, suitable for home cooks of any skill level. The total ingredient cost is approximately $15 (USD), €14 (Euros), £12 (Pounds), and ₹1200 (Rupees). The dish yields about 4 servings with approximately 700 calories per serving. This meal fits well into a low-carb or paleo diet, and takes about 15 minutes preparation and 3.5 hours to cook. Food safety is emphasized throughout to ensure you serve safe, delicious duck every time!
Preparation instructions
Preheat oven and prepare duck
1Preheat your oven to 140°C (280°F). Remove the duck from packaging, remove any excess fat from the cavity, and pat dry with paper towels. This step helps the skin crisp better during cooking.
Season the duck
2Season the duck liberally inside and out with salt and pepper. Peel and crush the garlic cloves. Cut one orange into quarters. Stuff the duck cavity with garlic, orange quarters, and fresh thyme sprigs for aromatic flavor infusion.
Prepare orange glaze
3Zest the second orange and squeeze its juice into a small bowl. Mix with olive oil and honey, stirring until combined. This glaze will keep the duck moist and add wonderful flavor.
Place duck in roasting pan
4Put the duck breast-side up on a rack inside a roasting pan to allow even heat circulation. Brush the glaze generously over the skin. This arrangement helps fat render properly while cooking.
Slow cook the duck
5Place the roasting pan in the preheated oven and cook for about 3 to 3.5 hours. Every hour, baste the duck with the pan juices and remaining glaze for a crispy, flavorful skin. The low temperature ensures even cooking and tender meat.
Check internal temperature for safety
6Use a meat thermometer inserted into the thickest part of the duck's thigh without touching bone. The safe internal temperature for duck is at least 74°C (165°F). If it has not reached this temperature, continue cooking and check every 15 minutes.
Rest the duck before serving
7Once cooked, remove the duck from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes. Resting allows the juices to redistribute, making the meat moist and easier to carve.
Cooking Tips
1If you don’t have fresh thyme, dried thyme will work but use only half the amount to avoid overpowering the duck.
2To achieve crispier skin, increase the oven temperature to 190°C (375°F) in the last 15 minutes of cooking and keep an eye to prevent burning.
3Save rendered duck fat from the roasting pan for roasting potatoes or vegetables—it’s delicious and adds great flavor.
4Avoid cross-contamination by using separate cutting boards and utensils for raw duck and other foods.
5Make sure to wash your hands thoroughly with soap and warm water after handling raw duck.
Equipment needed
- Oven
- Roasting pan with rack
- Meat thermometer
- Small bowl
- Basting brush
- Kitchen knife
- Cutting board
- Aluminum foil
Shopping list
- [ ] Whole duck (approx 2 kg) - $10 - Look for fresh or fully thawed, plump and clean skin.
- [ ] Fresh oranges (2 pieces) - $2 - Choose firm oranges with bright skin, heavy for size.
- [ ] Garlic cloves (4 cloves) - $0.50 - Fresh, firm, avoid sprouted cloves.
- [ ] Fresh thyme (a small bunch) - $1.50 - Pick fragrant, green sprigs without yellow leaves.
- [ ] Salt (kosher or sea salt) - $0.50 - Any food-safe salt is fine.
- [ ] Black pepper (freshly ground preferred) - $0.30
- [ ] Olive oil (small bottle or use oil you have) - $1
- [ ] Honey (optional, small jar) - $1.50
Total approx cost: $17.30
FAQ
Can I use a different citrus fruit instead of orange?
Yes, you can substitute orange with other citrus fruits like lemon or tangerine to give a different but still delicious flavor.
Do I need to baste the duck during cooking?
Basting helps keep the skin moist and flavorful, but if you are short on time, you can skip it and still get good results because the slow cooking keeps the meat tender.
How do I know when the duck is fully cooked?
Use a meat thermometer to check the internal temperature; it should be at least 74°C (165°F) in the thickest part of the thigh to be safe to eat.
Can I prepare the duck the night before?
You can season and stuff the duck the night before, then keep it covered in the refrigerator. Bring to room temperature before roasting to ensure even cooking.
Is it safe to eat duck with a pinkish color near the bone?
Duck meat can sometimes look a bit pink even when fully cooked, but always rely on the internal temperature to ensure safety, not color alone.