Rosemary and Orange Slow-Roasted Duck

Rosemary and Orange Slow-Roasted Duck
Photo by Scott Phillips

Ingredients

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

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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