Orange And Walnut Stuffed Duck

Instructions

1. Preheat your oven to 375°F (190°C).

2. Begin by preparing the stuffing. Zest one of the oranges and set the zest aside. Cut both oranges in half and juice them. Reserve the juice for later use.

3. In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

4. Stir in the chopped walnuts and dried herbs (thyme and rosemary). Cook for another 2-3 minutes until the nuts are toasted and fragrant. Remove from heat and let the stuffing mixture cool.

5. Season the duck generously with salt and pepper, both inside and out. Stuff the duck cavity with the walnut mixture.

6. Secure the duck's cavity with kitchen twine or skewers to prevent the stuffing from falling out during cooking.

7. Place the stuffed duck on a roasting rack set in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen twine.

8. In a small saucepan, combine the orange juice, honey, chicken broth, and orange zest. Bring to a simmer over medium heat and cook for 5 minutes.

9. Brush the duck with the orange-honey glaze, coating it evenly.

10. Roast the duck in the preheated oven for about 2 to 2 1/2 hours, basting every 30 minutes with the remaining orange-honey glaze. The duck is done when the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

11. Once cooked, remove the duck from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bird.

12. Carve the duck into serving pieces and drizzle with any remaining glaze from the roasting pan.

13. Serve your Orange and Walnut Stuffed Duck with your favorite side dishes, such as roasted vegetables or wild rice, for a complete and luxurious dining experience.