Duckling Dar Es Salaam
Elevate your dinner table with the exotic flavors of Duckling Dar Es Salaam, a harmonious blend of citrusy zest, warm spices, and tender roasted duckling. This show-stopping recipe features a whole duck seasoned with a fragrant mix of grated ginger, coriander seeds, cumin, and paprika, complemented by the bright notes of orange and lemon. Roasted alongside a medley of carrots, zucchini, and red onion, it’s basted with a luscious citrus-honey glaze that caramelizes to golden perfection. With hints of garlic and a splash of chicken stock for added depth, this dish is both juicy and aromatic. Finished with a sprinkle of fresh cilantro, Duckling Dar Es Salaam is the perfect centerpiece for a special occasion or indulgent family meal. Serve this heartwarming creation with the pan drippings for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 1 whole duckling
- 2 fresh orange
- 1 fresh lemon
- 4 garlic cloves
- 2 tablespoons ginger root, grated
- 2 teaspoons coriander seeds
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 cup chicken stock
- 3 carrots, sliced
- 2 zucchini, sliced
- 1 red onion, quartered
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the duckling thoroughly under cold water and pat it dry using paper towels. Trim any excess fat around the cavity.
Zest one orange and one lemon, then juice both the oranges and the lemon. Reserve the zest and juice separately.
In a small bowl, mix together the orange zest, lemon zest, grated ginger, minced garlic, coriander seeds, paprika, cumin powder, salt, and pepper.
Rub the spice mixture evenly over the entire duckling, ensuring to coat the skin and cavity thoroughly. Place the duckling in a roasting pan, breast-side up.
In another bowl, whisk together the orange juice, lemon juice, olive oil, and honey. Pour half of this mixture over the duckling and set the remaining half aside.
Add the carrots, zucchini, and red onion to the roasting pan around the duckling. Pour the chicken stock into the pan to prevent the vegetables from drying out during roasting.
Roast the duckling in the preheated oven for 75 to 90 minutes, basting it every 20 minutes with the remaining citrus-honey mixture. The duck is done when the skin is golden brown and the internal temperature reads 165°F (74°C) in the thickest part of the thigh.
Remove the duckling from the oven and cover it loosely with foil. Let it rest for 10 minutes before carving.
Garnish the duckling and vegetables with freshly chopped cilantro. Serve warm with the roasted vegetables and pan juices drizzled over the top.
Nutrition Facts
Calories |
4307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.2 g | 448% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5646 mg | 245% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 77.7 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3683 mg | 78% | |
*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.
