Crispy Roasted Barbary Duck

This crispy roasted Barbary duck is a succulent and flavorful dish, infused with the aromatic herbs of rosemary and the bright sweetness of oranges. The result is a perfectly roasted duck with crispy skin and a tender, juicy interior — an elegant dish perfect for special occasions or a gourmet dinner at home.

Ingredients

• 1 whole Barbary duck (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
• 2 oranges, quartered (plus extra for garnish)
• 4-5 cloves garlic, smashed
• 1 medium onion, quartered
• 1/2 cup white wine or chicken broth (for roasting)
• 2-3 sprigs fresh rosemary (for roasting)
• 1 tablespoon honey (optional, for glazing)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Duck:
   • Pat the Barbary duck dry with paper towels. This will help the skin crisp up during roasting.
   • Rub the duck all over with olive oil, salt, and black pepper. Sprinkle the chopped rosemary inside the cavity and all over the skin.
3. Stuff the Duck:
   • Stuff the duck cavity with the quartered oranges, smashed garlic cloves, and onion. This will infuse the meat with great flavor while it roasts.
4. Prepare the Roasting Pan:
   • Place the duck in a roasting pan, breast side up. Add the white wine or chicken broth to the bottom of the pan, along with a couple of sprigs of fresh rosemary and any remaining orange quarters. The liquid will help keep the duck moist and create a flavorful base for the sauce.
5. Roast the Duck:
   • Roast the duck in the preheated oven for 1 hour and 30 minutes to 2 hours, depending on the size of the duck. For a crispier skin, you can increase the oven temperature to 425°F (220°C) for the last 20 minutes of roasting.
   • Baste the duck occasionally with the pan juices to ensure it stays moist and to develop a beautiful golden, crispy skin.
6. Optional Glaze:
   • If you’d like a glossy finish, brush the duck with honey during the last 10 minutes of roasting. This will give the skin a beautiful caramelized finish.
7. Rest the Duck:
   • Once the duck is fully roasted and crispy, remove it from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute and keeps the meat tender.
8. Serve:
   • Carve the duck and serve it with the roasted orange quarters and rosemary sprigs. Drizzle any pan juices over the meat, and garnish with fresh orange slices or rosemary for an extra touch of flavor and elegance.

Tips and Variations

• Side Pairings: Serve the roasted duck with roasted root vegetables, mashed potatoes, or a light salad to balance the richness of the meat.
• Crispy Skin: For extra crispy skin, ensure the duck is thoroughly dried before roasting and roast it at high heat towards the end of cooking.
• Fruit Variation: You can substitute the oranges with other citrus fruits like grapefruits or lemons for a slightly different flavor.

This crispy roasted Barbary duck with rosemary and oranges is a deliciously aromatic and tender dish that’s perfect for any special occasion. Enjoy!