Clementine Duck with Thai basil.

separator

I think duck intimidates people because it’s not a super common option here in the US, but duck is a delicious fatty bird. It’s meatier than chicken, with a thick layer of fat under the skin, that if cooked right, crisps up nicely. It also renders a lot of fat. Duck fat is liquid gold. It makes everything taste better, especially roasted vegetable. My favorite part of roasting a duck is removing the fat from the drip pan, tossing veggies in it, then putting them right back in the drip pan. You have a whole meal in the oven & that’s a beautiful thing.

This recipe hits all the classic roasted duck notes. Crispy, check. Sweet, check. Use fat for side dish, check.

 

Clementine Duck with Thai basil.
Write a review
Print
Cook Time
1 hr 5 min
Total Time
1 hr 15 min
Cook Time
1 hr 5 min
Total Time
1 hr 15 min
1646 calories
85 g
393 g
98 g
113 g
59 g
1293 g
7553 g
54 g
0 g
28 g
Nutrition Facts
Serving Size
1293g
Amount Per Serving
Calories 1646
Calories from Fat 860
% Daily Value *
Total Fat 98g
150%
Saturated Fat 59g
293%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 20g
Cholesterol 393mg
131%
Sodium 7553mg
315%
Total Carbohydrates 85g
28%
Dietary Fiber 15g
59%
Sugars 54g
Protein 113g
Vitamin A
19%
Vitamin C
281%
Calcium
40%
Iron
102%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3-4lb duck
  2. 4 clementines
  3. 5 cloves garlic
  4. 1 tsp ginger powder
  5. 1/4 cup coconut aminos
  6. (AIP reintro: 1 tsp black pepper)
  7. 1 tbsp Himalayan pink salt
  8. 3 tbsp coconut oil
  9. 1 Vidalia onion
  10. 3 stems celery
  11. 3 sprigs Thai basil
Instructions
  1. Pre-heat oven to 450F
  2. Assorted veggies for roasting , I used jicama, brussel sprouts & sweet potato.
  3. Remove your bird from wrapping, check inside the cavity for the neck & giblets.
  4. If it has them, you can save them for stock (I store them in the freezer).
  5. Measure ouy coconut oil and drizzle it over the duck, use your hands to evenly coat it.
  6. Next, measure your salt and pepper, then rub down your oiled bird with salt (and pepper, if applicable).
  7. Peel onion & dice in to 1/2 inch chunks, same with celery.
  8. Stuff in to the cavity of the bird.
  9. Place on roasting rack over drip pan.
  10. Roast at 450F for 25min.
  11. In the meantime mince 5 garlic cloves.
  12. Then juice 4 ripe clementines- I halve them and use a lemon juicer or just squeeze in to a bowl with my hands.
  13. Remove seeds from juice, then add in garlic, ginger, coconut aminos & Himalayan salt.
  14. Mix garlic & juice with 1 tsp ginger powder & 3 tbsp coconut aminos, 1 tbsp pink Himalayan salt.
  15. After 25 minutes are up, remove the duck from oven.
  16. Lower temp to 375F.
  17. Drain fat from drip pan {use for veggies}.
  18. *I had my veggies diced and ready to go. I tossed them in the fat, and spread them out over the sheet pan, they were ready to eat along with the duck!
  19. Brush duck with juice mix. Make sure to get in between the wings and thighs and the underside too.
  20. Place back in the oven & brush every 20 minutes (just brushing the top thoroughly will do) for an hour or until done .
  21. The duck skin will begin to darken, becoming golden, then orange-brown and crisp looking.
  22. Each time you insert your brush in the the mix give it a little mix to pick up the garlic & move the ginger.
  23. Let it settle for a few minutes after removing from oven.
  24. In the meantime mince a bunch of Thai basil to serve with it.
  25. Cut duck in to quarters or shred it, serve over roasted vegetables with basil on top. perfection.
beta
calories
1646
fat
98g
protein
113g
carbs
85g
more
The Castaway Kitchen http://thecastawaykitchen.com/
 

12677684_1162145670477198_1032532096_n(1)