My dad is a man of many talents. You might say he is a Renaissance Man. He intentionally taught his five children a variety of life skills, including gardening and “farming” on our 3/4 acre city lot in Greenville, Mississippi. On that small parcel, we often had chickens and ducks. There were times when we also had guineas. We never had over about a dozen birds at a time, but occasionally there would be a “house-cleaning” and all of our feathered friends would be gone. Often one of the truck drivers from the lumber yard would help dad kill and clean the birds. At the end of they process they would leave with a healthy box of birds for their family and our freezer would swell with fresh chickens and/or ducks as well. It was like a form of share cropping. As my brothers and I got older, we would help in the process. My brother, Paul, was the youngest on and was especially fast. He could usually catch the chickens before they hit the ground. Yes, they do run with their heads off!
With this rich experience in my memory, you would think I remember eating duck often, but I only remember my grandmother Sarullo fixing duck in her rich tomato “gravy.” That’s tomato sauce to most folks. And I remember that being very good! This recipe is an easy dish that leans on oriental or eclectic flavors more than any others. Our current generation loves it. Ever the young children are up for it, even if it doesn’t “taste like chicken.”
Ingredients
- 1 Each – Whole Duck, 5-6 pounds
- 2 Teaspoons – Salt
- 2 Teaspoons – Finely Ground Pepper
- 2 Teaspoons – Paprika
- 2-3 Ribs – Celery, cut to short sections
- 1 Whole – Garlic Head, peeled
- 1 Each – Wooden Skewer
- 1 Medium – Orange for stuffing
- 2 Medium – Oranges for garnishing
Glaze Ingredients
- 2.5 Tablespoons – Sugar
- 1/2 Cup – Brown Sugar
- 2 Tablespoons – Cornstarch
- 1/2 Teaspoon – Salt
- 1 Cup – Fresh Orange Juice
Preparation
- Begin with a fresh or fully thawed duck. If it is “store bought” remove giblets and neck.
- Boil water in a large Dutch oven. Consider the mass of the duck and the water it will displace.
- As water is boiling, rinse duck in warm water.
- Once water is boiling, lower duck and boil for 10 minutes.
- Pat dry with paper towels.
- Stuff oranges, celery and garlic into the center of the cavity.
- Stitch together with a wooden skewer.
- Combine salt, pepper and paprika and rub onto entire duck surface.
- Place in roasting pan with wire rack with keel facing up and cook for 15 minutes at 425 degrees.
- Reduce temperature to 350 and cook for 45 minutes.
- Flip to “back-side-up” and cook and additional 40 minutes.
- Flip back to “keel-side-up” and cook 30 more minutes.
- The internal “meat” temperature should be 170-175 degrees.
- Remove from oven and allow duck to rest for 15 minutes.
- Remove stuffing and discard.
- Slice the remaining two oranges into 24 wedges and serve with the duck.
- You may apply an optional orange sauce if you prefer. Some “store-bought” ducks come with a glaze packet inside of the duck cavity. If not, simply combine the GLAZE INGREDIENTS above and bring to a boil and cook at boiling temp for 3 minutes.
Serves 6 adults and few duck loving kids.
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