Slow Roasted Duck with Crispy Skin and Port Raspberry Sauce

This slow roasted duck is a simple recipe which will give you tender meat and crispy skin with the fat rendered out by the slow cooking. I serve it with a quick sauce of port, raspberry jam, and orange, along with a dash or two of chipotle powder for some kick. This a perfect recipe for your next holiday dinner or celebration.

Duck:
1 navel orange
1 whole duck
sea salt
black pepper, freshly ground

Port Raspberry Sauce:
½ cup ruby port
½ cup raspberry jam
2 Tbsp. balsamic vinegar
2-3 dashes chipotle powder

Prepare the Duck:
Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in temperature a bit.

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

For the Roast Duck:
Cut three thick slices off the orange. Quarter up any remaining orange.

Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan.

Trim off excess fat from the duck. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. Then prick the skin with fork.

Place the duck, breast side up, on the orange slices. Put it in the oven and roast for 3-3½ hours, or until the meat is fork tender.

Raise the heat to 425°F (220°C/200°C fan, Gas Mark 7) and roast for 15-20 minutes, or until the skin is golden brown.

Remove the duck from the oven and let it rest while you make the sauce.

Port Raspberry Sauce:
In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. Add a couple of dashes of chipotle powder.

Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed.

Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices.

Transfer the sauce to a serving container. Carve the duck and serve it with the sauce.

Makes 6 servings.

Cook's Notes:

• Whole Duck: These are often sold frozen. If you are using frozen, give it at least 3 days in the refrigerator to fully thaw. You can keep a thawed, vacuum-packed duck for at least a few days if kept in the refrigerator. (Though perhaps up to 14 days. I've personally never waited more than a couple days after thawing.)
• Oranges: I used Cara Cara oranges in the recipe, which is why the photos show deep orange/red coloured oranges. Either Cara Cara oranges or Navel oranges are great choices.