Paprika Roasted Duck
This recipe works equally as well for whole roasting chickens and bone-in turkey breasts.
- 2 (5-pound) domestic ducklings (whole ducks)
- 8 cloves garlic, thinly sliced
- 16 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 2 tablespoons paprika
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
Pull neck skin of ducks to back; fasten with skewer. Using small, sharp knife, make 1-inch incisions into duck skin. Insert sliver of garlic in each incision. Place rosemary and thyme in cavities. Twist wing tips under backs. Sprinkle ducks with paprika.* Sprinkle with salt and pepper. Place birds, breast side up, in large shallow roasting pan (place side by side in pan; do not let sides touch). Add 3 cups cold water to pan.
Roast 5 minutes at 450°F. Reduce heat to 400°F. Roast 20 minutes more, until the duck starts to turn golden. Spoon some of the liquid in roasting pan over ducks. Continue to roast, spooning liquid over ducks every 20 minutes, 1 to 1-1/4 hours or until skin is glossy brown and meat is tender (an instant read thermometer inserted into thigh should registers 180°F). Cool slightly. Transfer ducks to serving platter. Cut into serving size pieces.
Carefully pour liquid from roasting pan into large bowl. Skim fat from liquid and discard. Pour liquid through colander lined with cheesecloth. Measure 2 cups of liquid. Return 2 cups liquid to roasting pan. Place roasting pan on stovetop over medium-high heat. Gradually whisk in flour. Bring to boiling, scraping up any loose bits in roasting pan. Cook and stir until reduced to 3/4 cup and slightly thickened. Stir in butter until melted. Serve pan sauce with duck. Makes 8 servings.
Replace ducks with two (3-1/2 to 4 pound) whole broiler chickens. Rinse chicken; pat dry with paper towels. Prepare as directed above except, roast, uncovered, 1 to 1-1/4 hours total or until chicken is no longer pink and an instant read thermometer inserted into thigh registers 180° F. (If necessary, cover with foil the last 15 minutes of roasting to prevent overbrowning.)
Replace ducks with 2 (3 to 3-1/2 pound) bone-in turkey breast halves. Prepare as above, except roast 1 to 1-1/4 hours total or until thermometer registers 170°F and juices run clear. (If necessary, cover with foil the last 15 minutes of roasting to prevent overbrowning.) Let stand, covered, with foil 10 to 15 minutes before slicing.
* To evenly sprinkle duck with paprika, place paprika in small fine-mesh sieve. Hold sieve above duck; with back of spoon stir and press paprika through sieve.