Paleo Crispy Roast Duck
Indulge in the decadence of *Paleo Crispy Roast Duck*, a show-stopping dish perfect for a special dinner or holiday feast. This recipe delivers irresistibly crispy skin, thanks to careful scoring of the duck and a two-step roasting process, while the tender, flavorful meat is seasoned with a fragrant blend of sea salt, paprika, garlic, and onion powder. Optional sprigs of fresh thyme and rosemary tucked inside the cavity enhance the aroma, making every bite a sensory delight. Completely paleo-friendly and naturally gluten-free, this roast duck pairs beautifully with roasted vegetables or a fresh side salad. With its easy-to-follow steps and restaurant-quality results, this dish promises to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 5 pounds Whole duck
- 2 tablespoons Sea salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 3 sprigs Fresh thyme (optional)
- 2 sprigs Fresh rosemary (optional)
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove any giblets and excess fat from the duck cavity and pat the duck dry with paper towels. This step is crucial for achieving a crispy skin.
Step 3
In a small bowl, combine sea salt, black pepper, garlic powder, onion powder, and paprika.
Step 4
Rub the spice blend all over the duck, both on the outside skin and inside the cavity. Ensure every part is well coated.
Step 5
If using, place the fresh thyme and rosemary sprigs inside the cavity for additional flavor.
Step 6
Using a sharp knife, score the duck skin in a diamond pattern, being careful not to cut into the flesh. This will help the fat render out during roasting and contribute to crispiness.
Step 7
Place the duck breast-side up on a wire rack set in a roasting pan.
Step 8
Roast the duck in the oven for 20 minutes at 425°F (220°C) to crisp and brown the skin.
Step 9
Lower the oven temperature to 350°F (175°C) and continue roasting for about 2 to 2.5 hours, or until the internal temperature at the thickest part of the thigh reaches 165°F (75°C). Baste the duck with any rendered fat from the bottom of the roasting pan halfway through cooking.
Step 10
Once roasted, remove the duck from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute for a juicier duck.
Step 11
Carve the duck and serve it warm, enjoying the crispy skin and tender meat.
Nutrition Facts
| Serving size | (2313.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7678.5 |
| Total Fat 669.5g | 0% |
| Saturated Fat 215.5g | 0% |
| Cholesterol 2268.0mg | 0% |
| Sodium 18492.6mg | 0% |
| Total Carbohydrate 7.8g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 0.3g | |
| Protein 432.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 261.2mg | 0% |
| Iron 35.8mg | 0% |
| Potassium 3538.9mg | 0% |
Source of Calories