Whole Roasted Duck

We usually make some roasted meat (chicken, turkey, duck) for Christmas and new year eve.This is one of our favorite Heirloom recipe. This time, I tried whole roasted duck for New year Eve celebration. It doesn't require any hard work. With in just few hours, juicy meat with crispy outer skin will be ready to serve. All you need is some simple ingredients and 2 hours baking time.

1 Whole Duck (about 5 to 6 lb)

1/2 Onion

1 Garlic, skin peeled

2 small piece of Ginger

Some Celery ( you can use herbs like rosemary, thyme)

1/4 Grapefruit

1 tbsp Grapefruit zest

1 tbsp butter

Koshar Salt and Pepper for seasoning

Baking time : 2 hours

Preheat oven to 350 F.

Wash duck with fresh running water and pat dry it well with paper tissue.

Take out the giblet and liver from cavity and save it for making broth.

Remove any excess fat near neck and cavity.

Gently poke the outer skin of duck with skewer.

Rub the duck inside and out with salt and pepper.

Now place onion, garlic, ginger, celery, grapefruit, butter in the duck cavity.

Keep the duck upside down on rack in baking pan and bake for about 45 minutes.

Now flip the duck carefully to the other side using 2 wooden spoon, drain the fat to separate vessel, then put the duck back to the oven and bake for 1 hour 15 minutes.

Once it baked, remove excess liquid fat to vessel and transfer the duck to cutting board, let stand for at least 10 minutes before carving.

Carve , serve and enjoy with plum sauce!