Festive Whole Duck: A Celebration of Rich Flavor and Healthy Fats

Ingredients:

• 1 whole pastured duck (about 4-5 lbs)
• 2 tablespoons olive oil (or duck fat, for extra flavor)
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon (optional, for a festive twist)
• 1 orange, quartered
• 4-5 sprigs fresh thyme or rosemary (for inside the duck)
• 1 medium onion, quartered (for inside the duck)
• 4 cloves garlic, smashed (for inside the duck)
• 1/2 cup dry white wine or chicken broth (for roasting)

For Roasted Vegetables (Optional but recommended):

• 3 medium carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 medium sweet potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried rosemary or thyme

Instructions:

1. Prepare the duck: Preheat your oven to 375°F (190°C). Remove any excess fat or giblets from the cavity of the duck and pat the duck dry with paper towels (this helps achieve crispy skin). Score the skin in a crisscross pattern, being careful not to cut into the meat—this will help render the fat during roasting.
2. Season the duck: Rub the entire duck with olive oil or duck fat. Season generously with sea salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and cinnamon (if using). Stuff the cavity of the duck with the quartered onion, garlic, fresh thyme or rosemary sprigs, and orange quarters for added flavor.
3. Prepare the roasting pan: Place a rack in a large roasting pan or baking dish. Pour the wine or chicken broth into the bottom of the pan to keep the duck moist during roasting. If you’re roasting vegetables, toss them in olive oil, salt, pepper, and dried rosemary or thyme, and place them around the duck in the roasting pan.
4. Roast the duck: Place the duck breast-side up on the rack in the pan. Roast for about 1.5 to 2 hours, depending on the size of the duck, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. You may want to check the duck halfway through and baste it with some of the rendered fat from the pan for an even crispier skin.
5. Rest the duck: Once the duck is cooked, remove it from the oven and let it rest, tented with foil, for 10-15 minutes. This helps redistribute the juices within the meat for a juicier result.
6. Carve and serve: Carve the duck by first removing the legs and wings, then slicing the breast meat. Serve with the roasted vegetables and any remaining pan juices. Garnish with fresh herbs for a festive touch.

Notes:

• Pastured Duck: Pastured duck is leaner than conventionally raised duck, but it still has plenty of rich, healthy fat, especially under the skin. If you can’t find pastured duck, any high-quality duck will work.
• Crispy Skin Tip: To ensure extra crispy skin, make sure to dry the duck thoroughly before seasoning. Scoring the skin and roasting at a high temperature also helps with the crispiness.
• Roasted Vegetables: Feel free to swap in other root vegetables or your favorite seasonal produce. Brussels sprouts, turnips, or even cauliflower would pair beautifully with the duck.

Leftovers:

Leftover duck can be used in a variety of dishes—shredded into salads, tacos, or even in soups. The duck fat, once rendered, is a wonderful cooking fat for roasting vegetables or frying eggs.

This Festive Whole Duck brings a touch of elegance to your holiday meal while also being incredibly nourishing. Its rich, flavorful meat and crispy skin are sure to delight your guests, and the health benefits of pastured duck make it a wholesome choice for any special occasion.