Roast Duck with Apples
Savor the flavors of fall with our paleo roast duck and apple recipe. Perfectly cooked duck with a hint of sweetness from the apples - a match made in heaven!
Servings 4
Calories 1587kcal
Cost $30
Ingredients
- 3 lb whole duck
- 6 small apples
- 2 ½ cups chicken stock
- 1 onion peeled and halved
- 1 tablespoon five-spice
- Sea salt and freshly ground black pepper to taste
Instructions
- Begin by preheating your oven to 425 F. Use a sharp knife to score the duck's breast skin, allowing the natural fat to melt effortlessly during cooking.3 lb whole duck
- Halve an onion and place it inside the duck's cavity. Rub 1 tablespoon of five-spice powder evenly over the exterior of the duck. Transfer the duck to a roasting pan and place it in the oven for approximately 35 minutes.1 onion, 1 tablespoon five-spice
- After 35 minutes, score the apples crosswise and arrange them evenly around the duck. Lower the oven temperature to 375 F and baste the duck with its rendered fat. Roast for an additional 30 to 45 minutes or until the duck breast's internal temperature reaches 165 F.6 small apples
- When done, remove the duck and apples from the oven. Set them aside and remove most of the rendered duck fat from the pan. Reserve the fat for later use.
- Pour 2 ½ cups of chicken stock into the pan and place it over medium heat on the stovetop. Bring the mixture to a boil and use a wooden spoon to scrape off any brown bits from the pan's bottom.2 ½ cups chicken stock
- Season the sauce to your taste by starting with 1 teaspoon each of sea salt and freshly ground black pepper. Reduce the sauce to your desired consistency by allowing it to simmer. Add some of the reserved duck fat if needed to thicken the sauce.Sea salt and freshly ground black pepper
- Carve the duck and serve with the roasted apples and thickened pan sauce. Adjust seasoning with more sea salt and freshly ground black pepper if necessary.
Notes
- Check with a local small butcher shop for duck before buying at a larger market. This results in fresher meat in most cases. You can also consult local hunters who may provide you with fresh duck.
- For safety, duck should be cooked to 165 °F at the thickest point of the bird for serving.
Nutrition
Calories: 1587kcal | Carbohydrates: 46g | Protein: 44g | Fat: 136g | Saturated Fat: 46g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 65g | Cholesterol: 263mg | Sodium: 433mg | Potassium: 1226mg | Fiber: 7g | Sugar: 32g | Vitamin A: 729IU | Vitamin C: 25mg | Calcium: 76mg | Iron: 10mg