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The Main Event
Gluten-Free
Southern Roasted Duck with Citrus Jus
A whole duck, dry-brined and slow-roasted until the skin shatters, resting on charred citrus and root vegetables with a bright pan jus.
Serves
6 servings
Pinot Noir
Spiced Cider
Categories
The Main EventNutrition per Serving
520
Calories
41g
Protein
32g
Fat
18g
Carbs
7g
Sugar
3g
Fiber
680mg
Sodium
115mg
Chol
Ingredients
For 6 servings
1
2 tbsp
2
1 lb
1 lb
3 sprigs
1 cup
2 tbsp
Instructions
1
Dry-brine
Salt the duck all over and refrigerate uncovered for at least 4 hours, or overnight for the crispest skin.
240 min2
Prep the pan
Arrange carrots, potatoes and orange halves in a roasting pan; set the duck on top, breast-side up.
10 min3
Roast low, then hot
Roast at 300°F for 1.5 hours, then increase to 425°F for a final 30–40 minutes to crisp the skin.
130 min4
Rest and glaze
Rest 15 minutes, brush with honey, and deglaze the pan drippings with stock for the jus.
15 min