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
Herb Roasted Duck
Ingredients
- 5 pound duck
- 2 Tbsp olive oil
- 1 Tbsp garlic powder
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp parsley
- 1 tsp sea salt
- 1/2 lemon juiced
- 3 sprigs fresh thyme, rosemary for garnish
- 6 slices lemon for garnish
Instructions
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Preheat the oven to 350 degrees.
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Wash the duck, pat dry and salt. Mix the olive oil, spices and lemon juice together to form a paste.
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Rub the paste all over the duck. Take the rest of the squeezed lemon and put it inside the duck cavity.
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Place the duck in a roasting pan and add 1/2 a cup of water.
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Cook for approximately 120 minutes, basting the duck every 30 minutes. The duck is done when the juices run clear and its golden brown.
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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.
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Store in a glass dish in the refrigerator for 2 days.
Delicious, me and my girlfriend have it every thanksgiving
Hi Tyler, Thank you so much for your kind review. I’m so happy that you and your girlfriend have made this your holiday tradition! Enjoy your Thanksgiving this year!
I’m planning to roast a duck for this year’s Christmas for two. If I want to keep the duck fat for later use, should I still start with the water in the roasting pan? Thanks and Merry Christmas!
Hey there Eileen! I hope you are doing well.
You do need the water in the pan or the duck will burn (sorry!). A good trick though is to chill the water/fat drippings together in a bowl in the fridge. Once the fat solidifies on top, you can scoop the hardened fat off the top of the water (use the water as a broth in a soup if you like), then store the skimmed fat in a new container in the fridge. I hope you enjoy the duck!
Great tip! I will try that. Thanks!
You said to baste the duck every 30 minutes,is that with the paste or just maybe olive oil? Thanks for the recipe.
Hello Stephen,
Thank you for reaching out! You should baste the duck with the juices of the duck / pan drippings. I hope that helps! Enjoy.
Thanks,Merry Christmas to all of you
Merry Christmas to you, Stephen!
Wow, made this today for my family.
Very disappointed as there wasn’t enough duck,should of gone for 3 maybe 4 ducks, as the taste was AMAZING!
Thank you so much for sharing your recipe.
Stay safe and well.
Lee
Hi there Lee,
Oh thank you for your lovely comment! I am so glad to hear you enjoyed the duck. It would totally make a great recipe to double in the future too!
Have wonderful day and you stay safe as well,
Meagen
Hello there I was wondering can u make breakfast muffins with other flour? Thanks
Hey there Angela!
AIP baking is a delicate balance of kitchen-tested flours and ingredients that each perform a different task in the recipe. This can make subbing out flours more miss than hit. For example: coconut flour helps to dry out the stickiness of tapioca starch; tigernut flour helps to add texture to otherwise- dense pastries. I’m sorry to be a bearer of bad news!
xo,
Meagen
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