Roast Duck with Cherry Gastrique and Orange Stuffing

Ingredients

• 2 kg Whole Duck (free‑range, 2–2.5 kg)
• 2 tablespoons Sea Salt (for rub)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sichuan Peppercorns (lightly toasted and ground)
• 1 teaspoon Chinese Five‑Spice Powder (adds warm aromatics)
• 1 tablespoon Fresh Ginger (grated)
• 2 tablespoons Brown Sugar (adds sweetness to rub)
• 2 tablespoons Olive Oil (helps rub adhere)
• 1 large Orange (cut in half, placed in cavity)
• 300 g Frozen Cherries (unsweetened, defrost before use)
• 2 units Shallots (finely chopped)
• 1 sprig Fresh Thyme (adds fragrance to sauce)
• 150 ml Red Wine (dry, for gastrique)
• 1 tablespoon Balsamic Vinegar (balances sweetness)
• 250 ml Duck Stock (homemade or store‑bought)
• 250 ml Water (for roasting tray, not touching bird)

Instructions

1. Remove stray feathers

   Using thick kitchen tweezers, pull out any remaining quill tips or feather follicles from the skin, being careful not to tear the skin. Wipe tweezers with a wet paper towel between pulls.

   Time: PT5M

2. Dry the duck

   Place the duck uncovered on a rack in the refrigerator overnight (minimum 8 h) to dry the skin for crispness.

   Time: PT0M

3. Prepare the rub

   In a bowl combine sea salt, black pepper, Sichuan pepper, five‑spice powder, grated ginger, brown sugar and olive oil until a paste forms.

   Time: PT10M

4. Clean the cavity

   Remove any giblets, neck and excess fat from the cavity. Pat the duck dry with paper towels.

   Time: PT5M

5. Apply the rub

   Rub the spice paste all over the outside of the duck and also inside the cavity, ensuring every nook and cranny is coated.

   Time: PT5M

6. Stuff the cavity

   Place the halved orange (and optionally a quartered onion) into the cavity.

   Time: PT3M

7. Remove the wishbone

   Flip the duck breast‑side down, locate the wishbone near the neck, cut on both sides with a sharp paring knife and pull it out.

   Time: PT5M

8. Pre‑heat oven

   Pre‑heat a fan‑assisted oven to 170°C (338°F).

   Time: PT15M

   Temperature: 170°C

9. Set up roasting tray

   Place the rack in a roasting tray, lay the duck breast‑side down on the rack, and add enough water to the tray bottom to cover it lightly (about 250 ml).

   Time: PT5M

10. First roast (breast side down)

    Insert the wireless thermometer into the thickest part of the thigh, then roast for 45 minutes.

    Time: PT45M

    Temperature: 170°C

11. Make cherry gastrique

    While the duck roasts, heat 2 tbsp olive oil in a saucepan, sauté shallots until translucent, add frozen cherries and thyme, pour in red wine and bring to a boil, reduce by half, stir in balsamic vinegar, a pinch of sugar, then add duck stock and reduce to a sticky glaze.

    Time: PT20M

    Temperature: medium heat

12. Flip the duck

    Using two tongs, carefully turn the duck over so the breast is now facing up. Be cautious of hot fat splatter.

    Time: PT5M

13. Second roast (breast side up)

    Return the duck to the oven and roast for another 45 minutes, or until the thigh reaches an internal temperature of 73°C (165°F).

    Time: PT45M

    Temperature: 170°C

14. Rest the duck

    Remove the duck from the oven, transfer to a cutting board and let rest, loosely covered with foil, for 30 minutes before carving.

    Time: PT30M

15. Carve the duck

    Using a carving knife, first remove the legs, then the wings, and finally slice the breast meat against the grain into thin pieces.

    Time: PT15M

16. Plate and serve

    Arrange carved meat on a platter, drizzle with cherry gastrique, garnish with fresh cherries, blackberries and a sprig of rosemary. Serve the orange halves alongside for extra aroma.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

15 g

Fat

40 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sea Salt: Kosher Salt
• Instead of Sichuan Peppercorns: White pepper
• Instead of Brown Sugar: white sugar
• Instead of Olive Oil: vegetable oil
• Instead of Orange: Mandarin
• Instead of Frozen Cherries: Fresh cherries
• Instead of Shallots: red onion
• Instead of Red Wine: Port wine
• Instead of Balsamic Vinegar: Red wine vinegar
• Instead of Duck Stock: Chicken stock

Equipment Needed

• Kitchen Tweezers
• Sharp Paring Knife
• Cutting Board
• Roasting Tray
• Roasting Rack
• Wireless Meat Thermometer
• Tongs
• Saucepan
• Wooden Spoon
• Measuring Spoons
• Carving Board
• Carving Knife
• Serving Platter

Critical Steps — Do Not Skip

• Plucking stray feathers with tweezers
• Removing the wishbone
• Flipping the duck safely to avoid hot fat splatter
• Achieving an internal thigh temperature of 73 °C

Chef Tips from the Video

• For an extra‑crisp skin, prick the breast skin with a fork before rubbing (avoid cutting through the meat).
• Reserve the trimmed neck fat; render it in a pan and use it to sauté potatoes for a perfect side dish.

Troubleshooting

Storage

Refrigerator: Store leftover meat in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the spice rub and keep it in a sealed jar for up to a week.
• Dry the duck in the fridge the night before roasting for extra‑crisp skin.
• The cherry gastrique can be made up to 2 days ahead; reheat gently before serving.