Juicy Stuffed Duck with Vegetables

Because of Covid19 rules we are not allowed to gather this weekend for Canadian Thanksgiving. So being just 3 of us at home I decided to roast a duck rather than a turkey. It's dark meat is very rich and even though it looks large for 3 people ducks don't usually yield a lot of meat.

Ingredients:

8 1/2 lb (3.28 kg) duck

1 tsp salt

1/2 tsp black pepper

1/4 tsp smoked paprika

1 tsp garlic powder

1 tsp parsley

1 tsp rosemary

1 orange (or lemon)

1/2 cup red wine

1 tbsp honey

3 large potatoes, cut in 1 1/2" chunks

a bunch of small carrots (these are my heirloom garden carrots)

2 large garlic cloves, sliced

Stuffing:

4 oz package seasoned croutons

1 small onion, finely chopped

1/2 celery stalk, finely chopped

2 tsps minced garlic

1 tbsp butter

1 - 1 1/2 tsps dry sage

1/4 tsp each salt and pepper

1/2 tsp thyme

2/3 cup chicken broth

1 egg, beaten

Prepare the stuffing first. Sauté the onion and celery in butter until translucent then add the garlic and remove from heat. Add the croutons, seasonings and broth. You can also chop some celery leaves and add them here. When it has cooled stir in the egg and combine well. Set aside.

Fully defrost the duck, if frozen, and remove neck and giblets. Pat it dry and score through the breast skin, trying not to pierce the meat itself. In a small bowl mix the salt, pepper, paprika, garlic powder, parsley and rosemary together. Zest the orange and combine the zest with the seasonings. Cut the orange in half and rub one half inside and outside the duck. Sprinkle some of the seasonings inside then fill the cavity with the cooled stuffing. Place the orange half in the opening and skewer closed.

Take the other half orange and squeeze the juice all over the bird.

Then cover with the remaining seasoning mix. Put the second orange half in place below the first one and skewer through the skin flap and orange.

Place a rack in a roaster pan and preheat the oven to 400°F. Roast the duck breast side up for 30 minutes. Then reduce the heat to 375°F for another 30 minutes. Carefully turn the duck over, breast side down, and cook 1 hour. Still at 375°F return the duck to breast side up for 30 minutes. Combine the red wine and honey and start basting the duck along with the grease from the pan.

Add the potatoes and carrots to the pan, tossing them in the duck fat. Continue roasting at 375°F for 30 minutes, basting every 10 minutes.

Finally, gently toss the vegetables again and return the pan to the oven for the last 30 minutes. The internal temperature of the duck should read 170°F.

Total cooking time: 3 1/2 hours.