Roast Duck stuffed with orange, thyme and onion

Sides of roasted brussel sprouts, kubocha squash, steamed beetroot, cauliflower mash, cranberry sauce and roasted garlic. A wondrous dinner, we are truly thankful for our many graces.

Someone shared their recipe with me (thanks E!). I tweaked it a bit and added a few things and gosh it was so good for our Thanksgiving dinner today.

You will need:

1 duck

1 large onion

4 sprigs fresh thyme

1 orange

12 cloves garlic

1 tsp ground pink Himalayan salt

1 tsp ground pepper

Olive oil

1. Set rack in the middle of the oven, then preheat oven to 300°. Rinse duck with cold water inside and out, then pat dry with paper towels. Stuff cavity with a few sprigs of thyme, sliced orange, sliced onion

2. Pierce duck skin and fat with a sharp paring knife—being careful not to cut into flesh—by inserting the tip of the knife on the diagonal (not straight in) and making dozens of slits all over the duck, push in the sliced garlic cloves. Brush duck generously with olive oil then season.

3. Place duck, breast side up, on a rack set on a shallow roasting pan. Roast duck, removing bird from oven every half hour to turn allowing it to roast until it reaches an internal temperature of 165 degrees.

4. Near the end of roasting, increase the oven temperature to 350°. Season the duck skin with salt and pepper again and cook until the skin is crisp and browned.

5. Allow the duck to rest for 20 minutes, then garnish cavity with remaining fresh thyme, if you like. To serve, hack the duck into small pieces, bones and all, using a sharp cleaver.

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