Our Paleo Sesame Orange Roasted Duck is a favorite around the holidays. The duck is tender, but not oily with a light seasoning of sweet from the oranges. We use the leftovers in our Paleo Pomegranate Apple Salad too, which is awesome! I cannot stress how important it is that you score the skin. That means, cut it all the way through the fat, but not into the meat. This is imperative if you want the duck to not have an inch of fat between the meat and the skin. Also note, I like to use a little arrowroot, as it glazes the duck nicely, but if you don’t have it, it will taste good without…it just won’t have a thick glaze.
I am almost done with Christmas shopping and I can’t wait until its all done and I can check that off my list! There has been so much going on lately that I feel like I’m so far behind! Ah! But, it will all get done. I am very ready for it to be done. And take a break. And reconnect with Angel and relax for a moment. Which is what we’re going to do tonight…with some wine and a party. Love the holidays.
Roasted Sesame Orange Roasted Duck
4 lb whole Duck
1 Tbsp Coarse Sea Salt
For the Paleo Sesame Orange Sauce:
¼ cup Pomegranate Seeds
1 Tbsp Arrowroot Powder*
* Arrowroot powder is a thickener. Great for thickening, but not necessary for flavor. If you don’t want to use this, that’s ok, but it will take a little longer to cook down.
Blend the Paleo Sesame Ginger Dressing, pomegranate seeds, tangerine juice and arrowroot powder (if you are using it) and set aside for later. I like to strain mine, but if you like chunks, that works too.
Make sure that the duck is taken out of the refrigerator well in advance of cooking, we want it to be room temperature. Most duck is already scored, but if it isn’t, you’ll want to poke the skin all over with a knife, so the fat can cook out…duck is really fatty. So the goal is to poke the knife through the skin and into the fat, but not through the meat. We want the fat to run off without damaging the meat. You can poke it all over with a fork too, either way is fine. Then dry the inside (after you remove the guts) and out with paper towels.
Rub the duck down with sea salt. Place the duck on a wire rack in a roasting pan in a cold oven, then turn the heat on to 300 degrees Fahrenheit and roast, uncovered, breast-side up, for 1 hour. Then flip the duck and roast for another hour. If there is too much fat, drain it into a pan and reserve it for another recipe.
Flip the duck breast-side up again, then roast for another 2 hours. Then brush with the Paleo Sesame Orange Sauce.
Remove from the oven and let sit at room temperature for 10 minutes before carving.
Use the leftovers on top of our delicious Paleo Pomegranate Apple Salad!