clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Duck

  • Author: Raj


Duck fat is one of the most magical culinary weapons, and a recent discovery of ours. The brine was adapted from Scott Leysath, and the cherry sauce is inspired be Practical Paleo




  • 1/2 cup orange juice
  • 46 sprigs fresh rosemary
  • 1/3 cup olive oil
  • 1/4 cup salt
  • 1 duck

Cherry sauce

  • ¾ cup frozen or fresh cherries
  • 1 sprig of fresh rosemary


Roasted Duck

  1. Remove organs, if any are included. (These can be kept for duck stock)
  2. Rough up the rosemary to release the oils (I used a rolling pin) until you can smell the rosemary explosion.
  3. Combine olive oil with orange juice, rosemary, and salt in a Ziplock freezer bag large enough to hold the duck.
  4. Shake it up a bit and then add the duck. Squeeze out extra air, seal bag, and put in fridge for 1.5-2.5 hours.
  5. When ready to cook, preheat oven to 325 F. In a roasting pan, line the bottom with the sprigs of rosemary from the brine, and place duck on top, breast up.
  6. Use a meat thermometer (make sure it’s an oven-safe one, not a digital one that you have to keep reaching in to use. That’s just a pain). This will save you from guessing if our bird is done – duck is just too good to mess up. Internal temperature should be 165 F. This should take around 60-80 minutes (depending on your bird) – until the skin is brown and crispy.
  7. If you need to brown up the skin a little more, use the broiler, but for the love of everything good, do not forget about it and burn the skin! If you’re busy with side dishes, set a time for every few minutes to check on it. Seriously.

Cherry Sauce

  1. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat.
  2. Stir occasionally and cook until cherries start to break down.
  3. Remove rosemary.
  4. Mash with a fork, or blend for a smoother consistency.
  5. Set aside until time to spoon over plated duck.

Do not throw any piece of this bird out! I highly recommend making duck stock from the bones and organs, and you must render the fat and try duck cracklings.

  • Category: Dinner
The Primal Desire