I’ve got a gluten-free roast duck with orange sauce for you today that is out of this world.
This recipe is perfect for the holidays or intimate dinners. And it’s gluten-free! The first time I ever tried duck was on our honeymoon over twelve years ago. I always remember the distinct flavor it had. Duck contains thick fat that is layered around the body of the skin. Because a duck can fly, it’s body is strong and it needs warmth during the winter months. So, a duck is shielded with fatty skin.
When cooking a duck, you need to render its natural fat by piercing and letting it drain. Do not pierce the meat underneath, but just the fatty skin. This liquid gold renders and drips to the bottom of the roasting pan, and it’s some of the best fat in the world! Save it and freeze, or use it to cook your Thanksgiving dishes. Potatoes are fantastic when you roast them in duck fat. I used bacon grease to make these roasted potatoes and carrots, but duck fat would be even better! I’m also planning on trying another duck recipe I found that looks so incredible. Gordon Ramsay’s crispy roast duck with Chinese pancakes, which I’m going to make this holiday season. Looks like a delectable duck taco and I’m sold!
Duck is a common delicacy in Asian cooking. In Europe and many places all of the world, it’s eaten regularly. There are several methods used to cook duck, but a common way is slow roasting it. We are talking up to twelve hours of roast time! There is also the 2 1/2 hour method with a five pound duck. You slow roast at 350 degrees and turn the duck every thirty minutes or so. This drains the fat into the pan each time as it renders, and lets the meat cook more evenly. Both methods sound like a lot of work, I know. So, here is the method I used to make this gluten-free roast duck with orange sauce:
I used oranges, onions, garlic, celery, and thyme to stuff this roasted duck. Roughly chop everything up except for the thyme, then put it all in a bowl. Sprinkle everything with kosher salt and pepper, then mix it all up. Stuff the bird with everything, and then add the thyme. Tie the legs together after stuffing by crisscrossing the end bones and securing, then tuck the skin under on the other cavity. You can sew the ends shut, but you will be discarding the items used to stuff the duck, so it’s probably not necessary.
I started roasting the duck, convection style, at 350 degrees. My pan is deep, so I didn’t worry about splattering. Cook for 30 minutes at 350, then flip the bird. Your bird is sitting on a wrack in the pan, so juices can flow down. Pour out that fat juice at the bottom. Save it. Then cook your bird for another 30 minutes.
Take it out and repeat the same process. From here, lower the oven temp to 225 degrees. Put your bird back in the oven. And let it cook for another 2 to 2 1/2 hours. Untouched. There is no need to keep flipping and moving it around! What you’ll get is AMAZING, fall off the bone meat. With a crispy skin.
Each oven varies in temperature and time, but this process worked out perfectly for my bird. You’ll have to keep an eye on the meat to find the best results for you. Use a meat thermometer and check for a 165 degrees internal temperature for doneness. Pierce the inner thigh NEAR the breast, not touching the bone. Do NOT pierce the breast meat. I made this gluten-free roast duck with orange sauce, and the sauce bastes the tender cooked meat. Pour it on when you’re ready to serve. Easiest and tastiest duck sauce ever!
Make this gluten-free roast duck with orange sauce over the weekend or during the holidays this year! Make it for your fabulous Canadian Thanksgiving! It is absolutely fantastic. It smells and tastes incredible. This duck can serve about four, so you don’t have to feed a big crowd. If your crowd is small, I highly recommend serving this dish. If you need more Thanksgiving ideas for side dishes, you can get Secretly Stuffed from Amazon. It’s a min cookbook I published last year with holiday side dishes. You’ll love it 😉
A gluten-free roast duck with orange sauce?? What more can you ask for?!?! Happy weekend everyone!
Gluten-Free Roast Duck With Orange Sauce
A gorgeous, succulent, slow roasted Peking duck that's gluten-free and covered in orange sauce.
- FOR BIRD:
- 5 pound Duck - all natural Pekin
- One orange - halved Then quartered
- One onion - halved Then quartered
- One long celery stick - roughly chopped
- 2 cloves Garlic - large, peeled Smashed, then halved
- Fresh thyme - large bunch of sprigs Halved
- Kosher Salt
- Cooking oil spray
- FOR SAUCE:
- Fresh orange juice - use one orange Include pulp
- 4-5 tbsp Fig jam
- 1/2 tsp Red pepper flakes Or more for extra spiciness
- Preheat oven to 350 degrees.
- Remove innards of duck, discard or save for gravy.
- Carefully rinse and blot dry bird with sturdy paper towels.
- Set aside.
- Let duck rest for 20 minutes at room temp.
- In a bowl, combine orange, onion, celery and garlic.
- Generously sprinkle kosher salt and pepper into bowl.
- Mix well.
- Carefully insert mixture into each cavity of duck.
Insert thyme bunches into each duck cavity as well.
- Tuck skin under on one cavity side.
- On the other, seal by crossing legs and pushing into skin flap hole.
Tie leg bone ends together with cooking twine if necessary.
- Generously sprinkle kosher salt and pepper all over duck skin.
Follow with sprinkled paprika and rub all over skin, then turn duck breast side up.
On a rack in a roasting pan, place duck breast side up.
- *If you don't have a wrack, use foil pieces by shaping into long snake strands.
- Cook for 30 minutes at 350 degrees.
- Remove pan with duck, then turn duck over.
- *You can spoon or pour fat from bottom of pan and place in jar.
- Cook duck for another 30 minutes at 350 degrees.
- Repeat process of turning duck and scooping fat.
- Lower oven temp to 225 degrees.
- Cook duck for another 2 to 2 1/2 hours.
- *Leave duck untouched and let cook at low heat.
- Duck is done when internal temp reads 165 degrees.
- When done, remove duck from oven and turn off stove.
- Carefully spoon out fat at bottom of pan and place into jar.
Let duck rest for 15 minutes.
- Discard items placed in duck cavity, then serve hot.
- FOR SAUCE:
- Squeeze juice out of one orange, including pulp drippings.
- Add fig jam and red pepper flakes, then mix.
- Sautee combined ingredients in a sauce pan at medium low heat.</span>
- When mixture begins to bubble turn off heat, and let sit.
- *Sauce will thicken upon sitting.
- Plate duck, and pour sauce over meat when serving.