Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details. My slow roasted duck is a simple recipe which will give you tender meat and crispy skin with the fat rendered out by the slow cooking. I serve it with a quick sauce of port, raspberry jam, and orange, along with a dash or two of chipotle powder for some kick!
This a perfect recipe for your next holiday dinner or celebration. Thinking about Easter has had me thinking about holiday recipes, and one of my favorite way to prepare a holiday roast is slowly. Dinner Party. These are all times which are perfect for slow roasted duck. I LOVE slow roasting! The simplicity of popping the roast in the oven and letting it tick away while I can putter away working on other things makes slow roasted meats so amazing!
I think slow roasted duck is especially awesome since the low oven temperatures allow all that fat to render out, leaving behind crispy skin and tender meat. You can get it prepped in about 5 minutes as the oven heats and then leave it alone for 3 hours.
Does it get easier than that? To make slow roasted duck with crispy skin, sprinkle a whole duck with salt and pepper, and tie the legs. Roast it in a low oven at F for three hours, then raise the heat to crisp the skin and finish it off. All you do is put a few orange pieces in the cavity, tie up the legs, maybe trim some fat , prick the skin, give it good salt and peppering, and the duck is fully prepped.
The one little thing I do differently is to lay a few orange slices on the bottom of the roasting pan and then putting the duck on top of them. This way it is off the bottom and out the fat while it roasts AND the orange slices get full of flavor.
