This recipe for Keto roast duck is ultimately our best bid for duck for dinner and it is exactly this recipe that we use at least once a year and it is year after year.
It is a long-fried LCHF duck roast, where the flavors of orange, vanilla and thyme compliment each other perfectly.
It’s something our family looks forward to several days and weeks in advance.
You can make a lot of different delicious dishes with poultry, but our favorite poultry is duck. On the whole, we are very happy with all types of poultry and eat it a lot on a daily basis, so there will probably be a lot of recipes for chicken, turkey, duck or goose.
Dinner for 4 people
What to use:
1 whole duck about 6.6 lb
2 organic oranges
1 bunch fresh thyme,
1 tablespoon Sea salt flakes or common salt
1 teaspoon black pepper, freshly ground
For roasting pan
0.50 vanilla bean
3 carrot, peeled and diced
4 stalks celery
3 red onions chopped large
5 dl orange juice, freshly squeezed
1 liter of water
Extra if you want to make sauce
1 tablespoon cornstarch
1 teaspoon cold water
0.50 dl heavy cream
Salt and pepper
How to do:
Clean the duck roast. Take the bag of entrails out and save the neck to get in the oven pan for the sauce. Rub the inside and outside with salt and pepper.
Tips: You can also take some butter and rub outside all over the duck. It makes the duck deliciously crispy.
Peel the oranges and cut them into cubes. Put them in a bowl and flip together with the thyme, as well as a bit of freshly ground black pepper. Fill the duck with thyme and orange from the bowl and close with a meat needle.
Cooking in the oven
Put offal from the duck, thyme sprigs, carrots, celery leaves, onions and a split vanilla bean, in the bottom of the roasting pan.
Place the duck with the breast up, on the rack in the roasting pan and pour orange juice and 1 liter of water over the duck so that it runs down into the roasting pan.(Remember to pour water and orange directly into the roasting pan if the duck is greased in butter)
Put the duck and roasting pan in a cold oven.
Turn on 125 degree ordinary oven (not hot air) the duck should have approx. 4 hours.
Pour the duck regularly with the liquid from the roasting pan.
Tips: Cooking on the grill – The duck wings and thighs are wrapped in grill foil so they do not get burned. And should have a little less time, but watch the duck when pouring liquid from the roasting pan on and you can also use a frying thermometer.
If the duck is not crispy or golden brown enough after the 4 hours. Pour the liquid from the roasting pan into a saucepan and put the duck in the oven at 250 degrees for 10 minutes (Important to keep an eye on the duck at all times so that it does not burn)
Pour the fat from the saucepan into the sink and heat the saucepan with the rest until it almost boils. Then wait until there are approx. 5 dl left. (Remember to stir it)
Info: The fat is the transparent layer at the top of the saucepan.
Smooth the sauce with cornstarch stirred into cold water, and season with heavy cream, salt and pepper.
Can be served with boiled broccoli
Love from Nat and Mike