Paleo Crispy Roast Duck
Indulge in the ultimate paleo-friendly treat with this Crispy Roast Duck recipe, a celebration of golden, crackling skin and tender, flavorful meat. Perfectly seasoned with a fragrant blend of sea salt, black pepper, garlic powder, onion powder, and paprika, this dish is a primal dining experience designed to impress. Optional additions of fresh rosemary and thyme bring aromatic depth, while a scoring technique ensures the duck renders its fat beautifully for that coveted crunch. Slow-roasted to perfection after an initial high-heat sear, this duck is a feast for the senses and ideal for special occasions or dinner parties. Whether you're following a paleo lifestyle or simply seeking an unforgettable meal, this dish serves up wholesome decadence in every bite.
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Recipe Information
Ingredients
- 5 pounds Whole duck
- 2 tablespoons Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 3 sprigs Fresh thyme (optional)
- 2 sprigs Fresh rosemary (optional)
Instructions
Preheat your oven to 425°F (220°C).
Remove any giblets and excess fat from the duck cavity and pat the duck dry with paper towels. This step is crucial for achieving a crispy skin.
In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, and paprika.
Rub the spice blend all over the duck, both on the outside skin and inside the cavity. Ensure every part is well coated.
If using, place the fresh thyme and rosemary sprigs inside the cavity for additional flavor.
Using a sharp knife, score the duck skin in a diamond pattern, being careful not to cut into the flesh. This will help the fat render out during roasting and contribute to crispiness.
Place the duck breast-side up on a wire rack set in a roasting pan.
Roast the duck in the oven for 20 minutes at 425°F (220°C) to crisp and brown the skin.
Lower the oven temperature to 350°F (175°C) and continue roasting for about 2 to 2.5 hours, or until the internal temperature at the thickest part of the thigh reaches 165°F (75°C). Baste the duck with any rendered fat from the bottom of the roasting pan halfway through cooking.
Once roasted, remove the duck from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute for a juicier duck.
Carve the duck and serve it warm, enjoying the crispy skin and tender meat.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 892 mg | 19% | |
*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.
