- \n
- 1 Each – Whole Duck, 5-6 pounds<\/li>\n
- 2 Teaspoons – Salt<\/li>\n
- 2 Teaspoons – Finely Ground Pepper<\/li>\n
- 2 Teaspoons – Paprika<\/li>\n
- 2-3 Ribs – Celery, cut to short sections<\/li>\n
- 1 Whole – Garlic Head, peeled<\/li>\n
- 1 Each – Wooden Skewer<\/li>\n
- 1 Medium – Orange for stuffing<\/li>\n
- 2 Medium – Oranges for garnishing<\/li>\n<\/ul>\n
Glaze Ingredients<\/h2>\n
- \n
- 2.5 Tablespoons – Sugar<\/li>\n
- 1\/2 Cup – Brown Sugar<\/li>\n
- 2 Tablespoons – Cornstarch<\/li>\n
- 1\/2 Teaspoon – Salt<\/li>\n
- 1 Cup – Fresh Orange Juice<\/li>\n<\/ul>\n
Preparation<\/h2>\n
- \n
- Begin with a fresh or fully thawed duck.\u00a0 If it is “store bought” remove giblets and neck.<\/li>\n
- Boil water in a large Dutch oven.\u00a0 Consider the mass of the duck and the water it will displace.
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/01-Roasted-Whole-Duck-with-Orange-Sauce-boiling-in-pot-580x435.jpg\" "\\"01-Roasted")
<\/a><\/li>\n- As water is boiling, rinse duck in warm water.<\/li>\n
- Once water is boiling, lower duck and boil for 10 minutes.<\/li>\n
- Pat dry with paper towels.
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/02-Roasted-Whole-Duck-with-Orange-Sauce-Ingredients1-580x435.jpg\" "\\"02-Roasted")
<\/a><\/li>\n- Stuff oranges, celery and garlic into the center of the cavity.
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/03-Roasted-Whole-Duck-with-Orange-Sauce-Stuffed-with-Oranges-580x435.jpg\" "\\"03-Roasted")
<\/a><\/li>\n- Stitch together with a wooden skewer.
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/04-Roasted-Whole-Duck-with-Orange-Sauce-Stitched-and-Rubbed-580x435.jpg\" "\\"04-Roasted")
<\/a><\/li>\n- Combine salt, pepper and paprika and rub onto entire duck surface.<\/li>\n
- Place in roasting pan with wire rack with keel facing up and cook for 15 minutes at 425 degrees.<\/li>\n
- Reduce temperature to 350 and cook for 45 minutes.<\/li>\n
- Flip to “back-side-up” and cook and additional 40 minutes.<\/li>\n
- Flip back to “keel-side-up” and cook 30 more minutes.<\/li>\n
- The internal “meat” temperature should be 170-175\u00a0 degrees.
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/05-Roasted-Whole-Duck-with-Orange-Sauce-Cooked-to-a-golden-brown-580x435.jpg\" "\\"05-Roasted")
<\/a><\/li>\n- Remove from oven and allow duck to rest for 15 minutes.<\/li>\n
- Remove stuffing and discard.<\/li>\n
- Slice the remaining two oranges into 24 wedges and serve with the duck.
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/05-Roasted-Whole-Duck-with-Orange-Sauce-Ready-to-Glaze-580x435.jpg\" "\\"05-Roasted")
<\/a><\/li>\n- You may apply an optional orange sauce if you prefer.\u00a0 Some “store-bought” ducks come with a glaze packet inside of the duck cavity.\u00a0 If not, simply combine the GLAZE INGREDIENTS above and bring to a boil and cook at boiling temp for 3 minutes.
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/07-Roasted-Whole-Duck-with-Orange-Sauce-with-Orange-Glaze-Sauce-580x417.jpg\" "\\"07-Roasted")
<\/a><\/li>\n<\/ol>\nServes 6 adults and few duck loving kids.<\/h3>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
My dad is a man of many talents.\u00a0 You might say he is a Renaissance Man.\u00a0 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.\u00a0 On that small parcel, we often had chickens and ducks.\u00a0 There were times when we […]<\/p>\n","protected":false},"author":2,"featured_media":2505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-2495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-past-meals"],"_links":{"self":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/comments?post=2495"}],"version-history":[{"count":18,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2495\/revisions"}],"predecessor-version":[{"id":2513,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2495\/revisions\/2513"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/media\/2505"}],"wp:attachment":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/media?parent=2495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/categories?post=2495"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/tags?post=2495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2014\/12\/01-Roasted-Whole-Duck-with-Orange-Sauce-boiling-in-pot.jpg\" "\\"01-Roasted")
<\/a><\/li>\n