Roast Duck with Citrus Sauce
Duck is a delicacy for many in American cuisine. It’s perfect for a holiday or a special occasion. Did you know that duck is a very healthy protein option? Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It's an excellent source of selenium and zinc, which both encourage good cellular metabolism. Duck contains higher amounts of iron than other poultry as well. Plus, it’s delicious and decadent, all great reasons to try out this recipe!
For seasoning in this dish, we used Casa M Spice Co® Pecking Order®. Packed with flavor, Pecking Order® complements the natural flavors of poultry with a combination of black pepper, turmeric, and other earthy, aromatic spices.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
For the Duck
- One 5 1/2-pound Pekin or Long Island duck, neck reserved
- 2 Tablespoons Casa M Spice Co® Pecking Order®
- 1/2 Teaspoon Salt
- 1/4 Teaspoon freshly ground pepper
- 1 Navel orange, cut into wedges
- 1 Lemon, cut into wedges
- 2 Cups water
- 2 Tablespoons coriander
- 1/2 Tablespoon unsalted butter, softened
- 1 Tablespoon soy sauce
- 1 Tablespoon all-purpose flour
Did you know that duck is a very healthy protein option? Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast.- Mike Hernandez
LET’S GET COOKING
Preheat the oven to 325° degrees.
Remove the duck neck and set aside.
Score the duck skin all over with a sharp knife. This lets the fat escape and assures you a delicious crispy skin. It also helps the seasonings penetrate the skin.
Season the cavity with salt and pepper (about 1/4 teaspoon each) and stuff it with the orange and lemon wedges. Season the duck all over with Casa M Spice Co® Pecking Order® and salt to taste (we used about 1/4 teaspoon salt here, too).
In a roasting pan, combine the water, coriander, a few shakes of Pecking Order® and the neck that was previously set aside. Place the duck on top of the roasting pan rack, over the water and neck.
Cover the roasting pan with foil and transfer to the oven at 325° degrees for 1 hour. This will render out most of the fat.
Remove roasting pan from the oven and transfer the duck (along with the rack) to a work surface.
Increase the oven temperature to 350° degrees.
Strain the pan juices into a medium bowl and skim off the fat. Return the duck to the roasting pan and score the skin all over a second time. Roast uncovered for 1 hour.
Remove roasting pan from the oven again, tip any juices from the duck cavity into the roasting pan and transfer the duck and rack to a work surface.
Increase the oven temperature to 400° degrees.
Strain the pan juices again then transfer duck back to the pan. Roast for 45 minutes longer at 400° degrees until the meat is very tender and the skin is crisp.
When cooked to your liking, set duck aside atop a carving board and let rest for 10 minutes while you prepare the sauce.
Preparing The Sauce
Remove the orange and lemon slices from the cavity and use a strainer to juice them, discarding the rinds. Set your roasting pan over moderately high heat. Add the orange and lemon juices to the roasting pan and boil for 1 minute to extract every bit of flavor from the pan drippings and deglaze the pan. Add in 1/2 cup of the reserved pan drippings if needed for added liquid.
Add the reserved pan juices and the soy sauce and boil for 1 minute longer, then pour the liquid into a small saucepan and bring to a simmer over moderate heat.
Make a paste with the butter and flour. Whisk in 1/4 cup of the hot liquid until smooth, then scrape the mixture into the saucepan. Simmer over low heat, whisking, until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste.
Carve the duck and serve with citrus sauce. You can serve simply over rice, or with any vegetable or sides of your choice.