We splurge and have Duck every year or so. Sometimes we buy it or a hunter friend may gift it to us. Regardless of where it comes we always enjoy the treat.
This year we got the Duck Roaster at BJS Wholesale (of all places). Turns out there was not that much meat on it but it was just enough for a meal and tasty!
- 1 whole duck (about 5-6 pounds)
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ¼ cup honey
- 1 Onion, Medium
- 1 Apple
- 2 tablespoon minced Garlic
- If frozen, defrost the duck in the refrigerator for 2-3 days. Before prepping remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Optional: Leave the duck on the counter for 30 minutes.
- With a sharp knife score the skin on the duck's breast in a diamond pattern (see image), try to only cut the skin not the breast meat below.
- Slice the Apple and Onion into Wedges
- Stuff the cavity of the duck with minced garlic and the Onion and Apple Wedges. You can mix in other seasoning for your taste.
- Fold the loose skin between the legs of the duck holding everything inside and tie the duck legs together with butcher's twine or string.
- In a small bowl, combine the salt, paprika, garlic powder, and pepper, then rub over all over the duck.
- Place the duck, scored breast up, on the rack of a large roasting pan.
- Start roasting the duck at a higher temperature of 425 degrees for 15 minutes, then decrease the oven temp to 350 degrees and roast for 1 hour and 15 minutes or until done.
- At the 60 minute mark (15 mins @ 425 and 45 mins @ 350), brush half of the honey over the duck, then cook for 10 minutes before brushing the duck with the remaining honey.
- Use a thermometer to determine when done.
- Remove from the oven and tent with foil for 15 minutes to let the juices redistribute before carving.
- Note: The duck will be done with the juice running from the thigh after poking it are just barely a rosy pink color.