Adams Family Duck

Adams Family Duck
  • 1 (5 pound) whole duck, neck and giblets reserved
  • 1 (6 ounce) can orange juice concentrate, thawed, divided
  • 1 teaspoon minced garlic
  • salt and freshly ground black pepper to taste
  • Stuffing:
  • 1 onion, coarsely chopped, divided
  • 1 cup raisins
  • 1 apple - peeled, cored, and cut into chunks (optional)
  • 1 large carrot, thickly sliced
  • Basting sauce:
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice (see Cook's Note)
  • salt and freshly ground black pepper to taste
  • Duck Stock:
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 carrot, thickly sliced
  • 1 cup chicken broth
  • 1/2 cup lemon juice (see Cook's Note)
  • 1 cup orange juice
  • 1 sprig fresh parsley, chopped
  • salt and freshly ground black pepper to taste
  • 1 tablespoon sour cream


  1. Preheat oven to 350 degrees F (175 degrees C). Rinse the duck, remove any pieces of excess fat from around the cavity, and prick the duck's skin all over with a fork or sharp skewer, being careful not to puncture the meat.
  2. Rub the skin of the duck and inside the duck cavity with 1 tablespoon of orange juice concentrate. Rub 1 teaspoon of minced garlic inside and outside the duck, and sprinkle the duck, inside and outside, with salt and pepper.
  3. Mix together about 2 tablespoons of chopped onion, the raisins, and apple in a bowl, and lightly stuff the cavity of the duck with the raisin mixture. Truss the duck, and place it onto a rack set in a roasting pan. Scatter the remaining chopped onion and slices of large carrot in the roasting pan around the duck.
  4. To make basting mixture, whisk together remaining orange juice concentrate, 1/2 cup of chicken broth, 1/4 cup lemon juice, and salt and pepper in a bowl.
  5. Roast the duck in the preheated oven for 1 hour, basting occasionally with the basting mixture. After 1 hour, pour off the rendered fat, and roast, basting occasionally, until no longer pink at the bone and the juices run clear, about 1 more hour. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F ( 74 degrees C). Reserve any left-over basting mixture.
  6. While the duck is roasting, prepare duck stock. Heat olive oil in a saucepan, and brown the reserved neck and giblets over medium heat. Stir in 1 onion, 2 garlic cloves, and 1 carrot, and cook and stir until the onion is translucent, about 5 minutes. Stir in 1 cup chicken broth, 1/2 cup lemon juice, orange juice, parsley, and salt and pepper, bring to a boil, and cover. Reduce heat and simmer for 1 hour; strain the stock and set aside.
  7. Remove the duck from the oven and place on a warm platter. Arrange cooked vegetables around the duck, if desired. Remove stuffing to a serving bowl. Let the duck rest about 15 minutes before carving.
  8. While the duck is resting, finish the sauce. Skim fat out of the roasting pan, and pour reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits of flavor from the bottom of the pan. Bring the mixture to a boil over medium heat, and stir in the reserved duck stock. Bring back to a boil, and cook the sauce down by about half, stirring constantly to prevent burning, about 10 minutes. Whisk in sour cream to make a smooth, glossy sauce. Pour the sauce over the carved duck to serve.

04/16/2018
Adams Family Duck, recipe PT15M PT1H 5 455 calories

Comment on this content
Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
Fill a saucepan with enough water to cover the broccoli rabe..
57
jayme's coleslaw
jayme's coleslaw
In a large bowl, whisk together the brown sugar, apple cider..
1
475
Good New Orleans Creole Gumbo
Good New Orleans Creole Gumbo
Make a roux by whisking the flour and 3/4 cup bacon dripping..
659
Very Veggie and Beef Chili
Very Veggie and Beef Chili
Break ground beef into small pieces into a large pot over me..
2
144
watergate cake v
watergate cake v
Combine cake mix, eggs, oil, soda drink and 1 box pistachio ..
369
Warm Crab Parmesan Dip
Warm Crab Parmesan Dip
Preheat oven to 350 degrees F (175 degrees C).In a small bak..
443
Lots O'Veggies Sausage Spaghetti Sauce
Lots O'Veggies Sausage Spaghetti Sauce
In a medium skillet over medium heat, cook sausage and groun..
54
7-Layer Greek Dip
7-Layer Greek Dip
Spread hummus evenly in a pie dish and sprinkle with Greek s..
200
Pumpkin Swirled Cheese Cake
Pumpkin Swirled Cheese Cake
Preheat oven to 375 degrees F (190 degrees C.)In a medium bo..
413
Duck Rillettes
Duck Rillettes
Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 b..
110
Duck Fesenjan
Duck Fesenjan
Season duck legs all over with salt and black pepper.Heat ve..
44
Duck Adobo
Duck Adobo
Season duck legs with salt and black pepper.Heat vegetable o..
225
Roasted Duck
Roasted Duck
Preheat oven to 375 degrees F (190 degrees C).Rub salt, pepp..
546
Duck Bites
Duck Bites
Whisk the sherry, soy sauce, peanut oil, and ginger together..
80
Peking Duck
Peking Duck
Rinse the duck inside and out, and pat dry. Cut off tail and..
611
Honey Duck
Honey Duck
Preheat oven to 350 degrees F (175 degrees C).In a small bow..
574