Roasted Duck with Oranges – Georgy Kavkaz

1. INGREDIENTS (Serves 4–6)

• 1 whole duck (~2–2.5 kg), thawed, cleaned, and patted dry
• 3–4 tbsp rendered duck fat (or neutral oil)
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• 2–3 oranges, one juiced, one sliced
• 4–5 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme
• Optional extras: 1 tsp smoked paprika or a pinch of chili flakes for mild warmth

2. PREP & SEASON

1. Bring the duck to room temperature (30 minutes out of the fridge) for even cooking.
2. Score the skin of the breast and legs in a crosshatch pattern—this helps fat render and the skin get crisp.
3. Rub the entire duck inside and out with fat or oil.
4. Season generously with salt, pepper, and optional paprika.
5. Place orange slices, smashed garlic, and herbs inside the cavity.
6. Let the duck rest for 15 minutes while you preheat the oven.

3. PREHEAT & SET UP

1. Preheat your oven to 180 °C (350 °F).
2. Position a rack in a roasting pan slightly above center.
3. Arrange leftover orange slices, garlic, and herbs around the duck in the pan—these will flavor drippings and caramelize gently.

4. ROAST LOW & SLOW

1. Place the duck breast-side up on the rack.
2. Roast for 90 minutes, basting occasionally with pan juices.
3. Crank the oven to 200 °C (390 °F) for the final 15–20 minutes, or until the skin is deeply golden-brown and crispy.
4. Check doneness: skin should crackle, fatRender generously, and juices should run clear near the thigh. An internal temp of ~74 °C (165 °F) is ideal.

5. REST, SLICE & SERVE

1. Remove duck from the oven and let it rest for 10–15 minutes, lightly covered—this seals in moisture.
2. Transfer to a carving board, slice between joints, and arrange on a warm platter.
3. Spoon pan drippings, garlic, and roasted oranges over the meat.
4. Serve with:
   • Roasted root vegetables (potatoes, carrots)
   • A crisp green salad or tangy pickles for balance
   • Fresh orange segments or a light citrus sauce
   • A glass of bold red wine or strong black tea

🔥 NOTES

• Scoring the skin creates juicy meat and golden, crackling crust.
• Roast slowly, finish hot—low heat renders fat, the high finish crisps skin.
• Citrus inside and around the duck imparts wood-fired sweetness and brightness.
• Rest before carving—a short wait turns good into unforgettable.
• It’s simple, bold, communal food—just duck, fire, and flavor.