Duckling Dar Es Salaam

Elevate your dinner table with the exotic flavors of Duckling Dar Es Salaam, a harmonious blend of citrusy zest, warm spices, and tender roasted duckling. This show-stopping recipe features a whole duck seasoned with a fragrant mix of grated ginger, coriander seeds, cumin, and paprika, complemented by the bright notes of orange and lemon. Roasted alongside a medley of carrots, zucchini, and red onion, it’s basted with a luscious citrus-honey glaze that caramelizes to golden perfection. With hints of garlic and a splash of chicken stock for added depth, this dish is both juicy and aromatic. Finished with a sprinkle of fresh cilantro, Duckling Dar Es Salaam is the perfect centerpiece for a special occasion or indulgent family meal. Serve this heartwarming creation with the pan drippings for a truly unforgettable dining experience.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 whole duckling
• 2 fresh orange
• 1 fresh lemon
• 4 garlic cloves
• 2 tablespoons ginger root, grated
• 2 teaspoons coriander seeds
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 cup chicken stock
• 3 carrots, sliced
• 2 zucchini, sliced
• 1 red onion, quartered
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the duckling thoroughly under cold water and pat it dry using paper towels. Trim any excess fat around the cavity.

Step 3

Zest one orange and one lemon, then juice both the oranges and the lemon. Reserve the zest and juice separately.

Step 4

In a small bowl, mix together the orange zest, lemon zest, grated ginger, minced garlic, coriander seeds, paprika, cumin powder, salt, and pepper.

Step 5

Rub the spice mixture evenly over the entire duckling, ensuring to coat the skin and cavity thoroughly. Place the duckling in a roasting pan, breast-side up.

Step 6

In another bowl, whisk together the orange juice, lemon juice, olive oil, and honey. Pour half of this mixture over the duckling and set the remaining half aside.

Step 7

Add the carrots, zucchini, and red onion to the roasting pan around the duckling. Pour the chicken stock into the pan to prevent the vegetables from drying out during roasting.

Step 8

Roast the duckling in the preheated oven for 75 to 90 minutes, basting it every 20 minutes with the remaining citrus-honey mixture. The duck is done when the skin is golden brown and the internal temperature reads 165°F (74°C) in the thickest part of the thigh.

Step 9

Remove the duckling from the oven and cover it loosely with foil. Let it rest for 10 minutes before carving.

Step 10

Garnish the duckling and vegetables with freshly chopped cilantro. Serve warm with the roasted vegetables and pan juices drizzled over the top.

Nutrition Facts

Serving size	(2282.9g)

Amount per serving	% Daily Value*
Calories	4306.8

Total Fat 349.2g	0%
Saturated Fat 106.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1021.3mg	0%
Sodium 5646.2mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 20.4g	0%
Total Sugars 77.7g
Protein 174.1g	0%

Vitamin D 0IU	0%
Calcium 441.9mg	0%
Iron 17.7mg	0%
Potassium 3682.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.1%

Protein: 16.2%

Carbs: 10.7%