Roasted Duck

As a smaller family, we often turn toward duck instead of turkey. It makes for a nice change and is definitely a treat, especially when made using our locally raised Brome Lake Ducks.

This roasted duck recipe has us licking our fingers every single time!

Ingredients

6.5 lbs (approx. 3 kg) whole duck
1 cup chicken broth
1 cup fresh parsley, coarsely chopped
2 Tbsp butter, melted
1 Tbsp paprika
2 tsp caraway seeds
Salt and pepper, to taste

Brine
3 Tbsp kosher salt
2 Tbsp Swerve brown
1 Tbsp apple cider vinegar
1 Tbsp caraway seeds
1 tsp onion powder
1 tsp garlic powder
2 bay leaves

Yields: 6 servings
Per serving*:
Calories: 813
Net carbs: 0.5
Protein (grams): 22
Fat (grams): 42

Prep time: 10 min
Cook time: 2 hrs 30 min
Total time: 10 hrs 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a glass or plastic container just large enough to hold the duck, combine the ingredients for the brine.

Clean the duck, as needed, then place it in the container and top off with cold water, until it is submerged.

Cover and refrigerate at least 8 hours. If possible, leave it to brine 24 hours.

When the duck is brined, preheat oven to 350F.

Remove the duck from the brine, pat dry and place in a deep roasting pan. Discard the brine.

Stuff the inside of the duck with the fresh parsley.

Rub the outside of the duck with the melted butter, then sprinkle and rub again with the paprika, caraway seeds, salt and pepper, to taste.

Pour the chicken stock into the bottom of the pan.

Cover and bake for 2 hours.

Remove from the oven, uncover and bake another 30 min, or until the duck skin is golden.

Serve with the side(s) of your choice. This duck pairs wonderfully with a crisp salad, mashed cauliflower (see our Roasted Mashed Caulifower recipe) and roasted radishes (see our Balsamic Roasted Radish recipe).

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Roasted Duck

Yield: 6

Author: Georgiana Elias

Prep time: 10 MinCook time: 2 H & 30 MInactive time: 8 HourTotal time: 10 H & 40 M

As a smaller family, we often turn toward duck instead of turkey. It makes for a nice change and is definitely a treat, especially when made using our locally raised Brome Lake Ducks. This roasted duck recipe has us licking our fingers every single time!

Ingredients

• 6.5 lbs (approx. 3 kg) whole duck
• 1 cup chicken broth
• 1 cup fresh parsley, coarsely chopped
• 2 Tbsp butter, melted
• 1 Tbsp paprika
• 2 tsp caraway seeds
• Salt and pepper, to taste

Brine

• 3 Tbsp kosher salt
• 2 Tbsp Swerve brown
• 1 Tbsp apple cider vinegar
• 1 Tbsp caraway seeds
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 bay leaves

Instructions

1. In a glass or plastic container just large enough to hold the duck, combine the ingredients for the brine.
2. Clean the duck, as needed, then place it in the container and top off with cold water, until it is submerged.
3. Cover and refrigerate at least 8 hours. If possible, leave it to brine 24 hours.
4. When the duck is brined, preheat oven to 350F.
5. Remove the duck from the brine, pat dry and place in a deep roasting pan. Discard the brine.
6. Stuff the inside of the duck with the fresh parsley.
7. Rub the outside of the duck with the melted butter, then sprinkle and rub again with the paprika, caraway seeds, salt and pepper, to taste.
8. Pour the chicken stock into the bottom of the pan.
9. Cover and bake for 2 hours.
10. Remove from the oven, uncover and bake another 30 min, or until the duck skin is golden.
11. Serve with the side(s) of your choice.

Nutrition Facts

Calories

813

Fat (grams)

42

Net carbs

0.5

Protein (grams)

22

* Net carbs and other nutritional information may vary based on brand used