Rosemary and Orange Slow-Roasted Duck

Rosemary and Orange Slow-Roasted Duck
Photo by Scott Phillips

Ingredients

  • ½ cup unsalted chicken stock
  • ½ tsp. finely grated orange zest
  • 3 to 4 Tbs. unsalted butter, softened
  • 3 Tbs. minced shallot
  • Kosher salt and freshly ground black pepper
  • 1 5- to 6-lb. duck
  • 1 cup dry white vermouth
  • + 5 more ingredients
    • ½ yellow onion, cut into 2 pieces
    • ½ orange, cut into 4 pieces
    • ½ tsp. chopped fresh rosemary
    • 2 fresh rosemary sprigs, about 5 inches long
    • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F on convection bake or to 350°F without convection. Remove the duck’s wing tips, if necessary, and any giblets (save the parts for stock, if you like). Rinse the duck well inside and out, and trim any excess skin and fat. Season...

View full recipe at Fine Cooking

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