Roasted Duck

Yield: 4 Servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

For the Duck

2 t — Paprika

2 t — Salt

1 t — Ground black pepper

1 ea — Whole duck, 5-pound

1/2 C — Butter (melted, divided)

For the Gravy (Optional)

2 to 3 T — Reserved duck fat, skimmed from the drippings

2 to 3 T — Flour

2 C — Chicken stock

Instructions

  1. Season and Roast the Duck: Preheat the oven to 375°F (190°C). Combine the paprika, salt, and pepper in a small bowl and rub the spice mixture onto the skin of the duck. Place the duck breast side up in a roasting pan and roast for 1 hour.
  2. Spoon 1/4 C of the melted butter over the duck and continue roasting for 45 minutes. Spoon the remaining 1/4 C butter over the duck and roast until golden brown, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165°F (74°C).
  3. Make the Gravy: Save the duck fat and drippings. Skim off the excess fat, then whisk 2 to 3 T of it into an equal amount of flour over medium heat until golden. Gradually whisk in 2 C chicken stock and simmer until smooth and thickened.
  4. Chef’s Notes: For crispier skin, place the seasoned duck, uncovered, on a rack in the refrigerator for up to 24 hours before roasting to help the skin dry out. A roasting rack set inside the pan allows the duck to cook evenly and the fat to drip away. For extra flavor, add onions, orange slices, or fresh thyme inside the cavity.