This fabulous roasted duck with a compote made up of our Orchard Fresh Apples and Tangerines is easy to put together but looks mightily impressive. The buttery wine sauce is wonderful with rice or roasted new potatoes, and the whole dish is infused with autumnal bounty. You may even want to use this recipe as an alternative to a Thanksgiving turkey!
- 3 Hale Groves Apples, cut into wedges
- 1 Hale Groves Tangerine, halved
- 1 whole 4-5 lbs. duck, fresh or thawed from frozen
- 1 tsp. kosher salt, divided
- 1 tsp. pepper, divided
- 1 onion, quartered
- 1 c. celery, roughly chopped
- 1 carrot, chopped
- 4 cloves garlic, roughly chopped
- 8 Tbsp. butter, melted
- ⅔ c. dry wine (red or white is fine)
- ¼ cc. chicken broth
- ½ cup dates, pitted and halved
- 2 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh parsley, chopped
- Rosemary sprigs, for garnish
- Preheat oven to 375°F.
- Rinse thawed or fresh duck under cold water and pat dry with paper towels. Rub cavity with half a teaspoon each salt and pepper. Insert chopped onion, celery, carrot and garlic into the cavity, and bind legs together with string. Tuck wing tips beneath duck.
- Prepare a roasting pan with rack by spraying it with cooking spray. Place duck on rack in pan. Rub Tangerine halves over duck then drizzle duck with melted butter. Using a sharp knife or fork, pierce skin over duck breast half a dozen times.
- Roast duck until a meat thermometer registers 180°F (about an hour and forty-five minutes). While duck is roasting, baste every half hour with wine whisked together with 4 tablespoons of melted butter and ¼ cup chicken broth.
- Remove duck from oven and increase oven temperature to 475°F. While oven is reheating, sprinkle the duck with the remaining salt and petter and add apple wedges, dates, chopped rosemary and parsley to roasting pan.
- Pour remaining wine sauce over duck and fruit and return pan to the oven. Bake until apples are tender, stirring occasionally (about 20-25 minutes).
- Remove duck from oven and transfer to a large serving platter. Garnish with apple wedges and sprigs of fresh rosemary and serve.