Herb Roasted Duck

It is officially the holiday season and I couldn’t be more excited. Outside it looks like a winter wonderland and I am patiently waiting for a free weekend so that I can get going on my Christmas baking!

When I think of a holiday meal my mind instinctively goes to turkey but this year I have also been appreciating duck. So I thought that this year I would maybe do a duck for one of my holiday meals. I mean I will still have turkey but why not change it up and have a duck on Christmas Eve and a turkey on Christmas day?

This is my third time trying this duck recipe and it is quickly becoming a favorite at our house. If you haven’t tried duck before I encourage you to give it a go because you might be pleasantly surprised!

So here’s to trying new things and to the start of the holiday season! <3

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

Print Recipe
Herb Roasted Duck
An oven roasted duck flavored with thyme, rosemary, parsley and lemon.
Course Main Dish
Prep Time 10 minutes
Cook Time 120 minutes
Servings
4-6 people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 120 minutes
Servings
4-6 people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Wash the duck, pat dry and salt. Mix the olive oil, spices and lemon juice together to form a paste.
  3. Rub the paste all over the duck. Take the rest of the squeezed lemon and put it inside the duck cavity.
  4. Place the duck in a roasting pan and add 1/2 a cup of water.
  5. Cook for approximately 120 minutes, basting the duck every 30 minutes. The duck is done when the juices run clear and its golden brown.
  6. Remove from the oven and let cool for 10-15 minutes. Slice and serve immediately. Garnish with fresh thyme/rosemary, pan juices and lemon slices.
  7. Store in a glass dish in the refrigerator for 2 days.
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