Citrus Rubbed Whole Duck
Transform your dinner table into a feast of elegance with this Citrus Rubbed Whole Duck, a show-stopping centerpiece that combines bold flavors and crispy, golden skin. Infused with the vibrant zest of oranges and limes, a fragrant blend of fresh rosemary and thyme, and a touch of honey for caramelized perfection, this roast duck is as flavorful as it is beautiful. The scoring technique ensures irresistible crispy skin while allowing the rich fat to render perfectly during cooking. Stuffed with citrus and roasted over savory chicken stock, the duck remains moist and tender, making every bite a burst of deliciousness. Whether you’re hosting a special occasion or simply treating yourself, this citrus herb whole duck recipe is a gourmet dish worthy of the spotlight. Serve it with roasted vegetables, buttery mashed potatoes, or a refreshing green salad for a complete, unforgettable meal.
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Recipe Information
Ingredients
- 1 about 5-6 lbs whole duck
- 2 tablespoons orange zest
- 1 tablespoon lime zest
- 4 minced garlic cloves
- 2 teaspoons, finely chopped fresh rosemary
- 2 teaspoons, finely chopped fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 quartered fresh orange
- 1 halved fresh lime
- 1 cup chicken stock
- 1 tablespoon honey
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck dry with paper towels, including the cavity, and remove any excess fat from the neck and cavity area.
Using a knife, score the duck's skin in a crisscross pattern, taking care not to cut into the meat. This will help render the fat and achieve crispy skin.
In a small bowl, mix together the orange zest, lime zest, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
Rub the olive oil all over the duck, ensuring even coverage. Then, massage the citrus and herb mixture into the skin and inside the cavity.
Stuff the cavity of the duck with the quartered orange and halved lime.
Place the duck, breast-side up, on a roasting rack in a roasting pan. Pour the chicken stock into the bottom of the pan to keep the duck moist during cooking.
Roast the duck in the oven for 1 hour and 45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the duck with the pan juices every 30 minutes to enhance flavor and maintain moisture.
In the last 10 minutes of roasting, drizzle the honey over the duck and return it to the oven. This step will create a beautifully caramelized glaze on the skin.
Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring tenderness.
Carve the duck, serve with your favorite side dishes, and enjoy!
Nutrition Facts
Calories |
9656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 835.2 g | 1071% | |
| Saturated Fat | 262.9 g | 1314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2743 mg | 914% | |
| Sodium | 10294 mg | 448% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 23.7 g | ||
| Protein | 532.6 g | 1065% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 4363 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
