Roast Duck with Rum, Holiday or Anytime Recipe
4-5 lb Circle C Farm Pastured Duck(1 bird)
1 small orange
1 small onion
1 clove garlic
1/4 lb salted butter, melted (see kosher modification below)
1/2 cup rum
2 tbsp brandy
1/4 tsp ground ginger
salt, to taste
You will also need: Roasting pan, pastry brush, baster
Kosher Modification: use salted margarine instead of butter.
Preheat oven to 400 degrees F. Clean and rinse your duck, then pat dry. Place in a roasting pan.
----Wipe the cavity of the duck with a cloth soaked in the brandy.
---With a fork, pierce all around the outside of a whole orange and a whole onion. Place the pierced orange and onion inside of the duck cavity.
----Truss the duck (you may wish to sew up the skin to help keep the orange and onion in pace), then rub the outside with a bruised clove of garlic.
---Brush duck with the melted butter.
---Roast the duck at 400 degrees for 15 minutes. Reduce the heat to 350 degrees F and cook for an additional 20 minutes per pound, basting several times throughout. During the last half hour of cooking, take the duck out of the oven and remove the fat that has accumulated at the bottom of the roasting pan.
Add the rum to the bottom of the pan and baste. Roast for remaining 30 minutes.
Remove the duck from the oven and baste one final time. Sprinkle with the ¼ tsp of ginger. For added sweetness you can drizzle with freshly squeezed orange juice.
Thank you Tori!