This Slow Roast Duck is done in oven, and by following my step-by-step you will learn how to cook a duck in the oven – PERFECTLY COOKED EVERY TIME!
If you’re wondering how to cook a duck in the oven, this is it! You’ll perfect how to slow roast a duck in the oven after watching this video. I’m demystifying slow roast duck and giving you an easy method to roast a whole duck with a bonus gravy in my signature Jam-African Roast.
If you’re up for a little adventure and would like to try a Jamaican Jerk Duck, try this Jerk Marinade. After this, you can view all my latest recipes.
Below is a video tutorial where I walk you through exactly how to slow roast your duck in the oven.
JamAfrican Roasted Duck
Course: DinnerCuisine: African, JamaicanDifficulty: Intermediate20
minutes1
hour30
minutesescallion pancakes, wild rice, couscous, rice wrappers
oven, roasting pan
Ingredients
1 whole duck
2 tbsp wet jerk seasoning
2 tbsp soy sauce
2 tsp cumin powder
2 tsp cinnamon powder
1 tsp orange zest
celery
carrots
onions
garlic
1/2 cup orange juice
2 tbsp honey
2 tbsp raisins
1 cup water
Directions
- Step One – Prepping the Duck
- Preheat oven to 350°F (350 degrees fahrenheit).
- Pat dry duck with paper towel and trim off excess skin from the neck area.
- Using a sharp chefs or paring knife gently make shallow slashes on the skin of the duck. This will help the fat under the skin to drain away into the pan while roasting.
- Step Two- Marinade
- Combine wet jerk seasoning, soy sauce, cumin powder, cinnamon powder and orange zest to make marinade.
- Apply rub all over the surface and inside on the duck.
- Let marinate in the spices for 1 hour to overnight in the fridge. Be sure to let the duck come to room temperature if it has been in the fridge for a long time before roasting.
- Once the oven and the duck is ready, place the duck in the oven with a temperature probe to detect internal doneness(170 degrees)
- Step Three- Roasting the Duck
- Roast for about one 40 minutes-hour or until the duck reaches 140 degrees.
- Remove the duck from the oven, placing it aside on a plate.
- Pour out excess rendered oil, leaving behind about a tbsp of rendered fat.
- Add celery, carrots, onions and garlic to the pan and toss to coat them.
- Return the wrack and the duck back, side up, to finishing roasting pan.
- Place them back into the oven to finish roasting for another 15 minutes until the duck reaches an internal temperature of 170 degrees
- Step Four- Sauce
- Once duck has finished roasting, remove from oven and set duck to rest on a large serving tray.
- Place roasting pan on stove.
- Pour in orange juice, honey, raisin and water to pan.
- Stir and let sauce reduce into a smooth consistency. Taste sauce and add salt to taste if necessary.
- Remove from heat and serve sauce along side the roasted duck with curry spice couscous or wild rice. Enjoy!
