Rosemary and Orange Slow-Roasted Duck

Rosemary and Orange Slow-Roasted Duck
Photo by Scott Phillips

Ingredients

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

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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