Description
This Crispy Cajun Roast Duck delivers juicy meat, crispy skin, and plenty of bold Cajun flavour. The rendered duck fat is a bonus and makes incredible roast potatoes for a complete meal.
Ingredients
Scale
- 4.2 lb (approx) 1 whole duck (about 1.9 kg), washed, trimmed, and thoroughly patted dry
- 3 tbsp Cajun rub
- Leaves from 3 sprigs of fresh thyme
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Pat the 1 whole duck (1.9 kg) completely dry, including the cavity. This helps the skin crisp up properly later.
- In a small bowl, combine the 3 tbsp Cajun rub, leaves from 3 sprigs fresh thyme, 1 tsp paprika, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper.
- Rub the seasoning mixture all over the duck, making sure to coat the skin evenly and season inside the cavity as well.
- Place the seasoned duck into a large oven cooking bag.
- Tie the bag securely and snip 3 small holes in the top to allow steam to escape while roasting.
- Place the bagged duck in a large roasting pan and roast for 1 hour.
- Carefully remove the roasting pan from the oven. Open the bag cautiously, as hot steam will escape.
- Transfer the duck to a trivet or roasting rack set inside the roasting pan.
- Pour off and reserve the rendered duck fat for roasting potatoes or vegetables.
- Increase the oven temperature to 400⁰F (200⁰C) and switch to the grill/broil setting if available.
- Return the duck to the oven uncovered and cook for an additional 15 minutes, or until the skin is deeply browned and crisp. If your duck is browning too quickly, reduce the grilling time slightly.
- Let the duck rest for 10 minutes before carving. This helps keep the meat juicy.
- Serve with savoury mushroom rice, roasted vegetables, gravy, cranberry sauce, or potatoes roasted in the reserved duck fat.
Notes
Created, prepared, tried, and tested by Gail
