Grandma’s Roasted Duck

If you asked me about my favorite dish, I'd respond without hesitation: my grandma’s roasted duck! While duck might not be a staple in American kitchens, where it’s seldom cooked at home and only occasionally enjoyed at restaurants, it holds a special place in my heart. Growing up in Ukraine, roasted duck was a highlight of our holiday feasts, gracing the table at Christmas, birthdays, and family gatherings. My grandma, who was always tasked with its preparation, had perfected the dish. She’d roast the duck in a Dutch oven with apples, herbs, and garlic, until the skin turned golden brown and the meat was incredibly tender and flavorful. We typically enjoyed it with roasted or mashed potatoes and a few simple salads.

Serves: 4 to 6

INGREDIENTS

One 5- to 6-pound organic Muscovy duck

2 tablespoons kosher salt

1 tablespoon whole mixed peppercorns

1 large orange, zested and cut into 6 wedges

1 small bunch of sage

2 large green apples, cut into 1/2-inch slices

2 large sweet potatoes, cut into thick wedges (optional)

INSTRUCTIONS

Rinse the duck and pat it dry. Remove the neck and giblets and set aside for another use. Trim excess fat from the cavity and tail area. Carefully prick the duck skin all over with the tip of a sharp paring knife, being careful not to penetrate the meat.

Combine the salt, peppercorns, orange zest, and sage in a heavy mortar. Use a pestle to pound until all spices are crushed and the mixture is well combined. Rub the duck thoroughly with the aromatic mixture, ensuring that the cavity is well-seasoned. Stuff the cavity with the orange wedges. Refrigerate the duck to marinate for at least 4 hours, preferably overnight. When ready to cook, remove the duck from the refrigerator and allow it to come to room temperature.

Preheat the oven to 350°F (175°C). Arrange the apple slices and sweet potato wedges at the bottom of a heavy Dutch oven. Place the duck on top of the apples and potatoes and cover with the lid.Roast the duck for 1 hour and 40 minutes. Then increase the oven temperature to 400°F (200°C), remove the lid, and continue roasting for another 30-35 minutes until the duck is golden brown and the skin is crispy.

Transfer the duck to a carving board and let it rest for 10 minutes. Carve the duck and serve it with the roasted apples and any juices from the Dutch oven. Serve the roasted duck with some roasted carrots and creamy polenta for a complete and satisfying meal.