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Rub the duck gently with your fingers so the seasonings get into the cracks and then place the bird into a 7 quart Dutch oven. Put the lid on and place the duck in the oven. Leave the bird in the oven for 4 to 5 hours, basting it every hour or so, until it's fall-off-the-bone tender and displays beautifully nice and golden skin.
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In a large, oven-safe pot or Dutch oven, heat olive oil over medium heat. Place the ducks skin side down and sear until the surface is golden brown, about 2 minutes. Remove from the pot and set aside, turning off the heat as well. While the ducks are resting from the sear, chop the onion, carrots, celery and garlic into bite-size pieces.
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Season the duck liberally with salt and pepper. Heat a thin layer of oil in a Dutch oven over medium-high heat. Add the duck and brown it evenly on all sides. Mix in the onions, carrots, celery, and bell pepper. Cook, stirring often, until onions are translucent. Add the garlic and broth. Cover and simmer for 2 hours or until the meat is tender.
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Add onions to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat.
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Start the duck by roasting it at a higher temperature of 425 degrees for 15 minutes, then decrease the oven temp to 350 degrees F and roast for 1 hour and 15 minutes. At the 60-minute mark, brush half of the honey over the duck, then cook for 10 minutes before brushing the duck with the remaining honey. Check for doneness.
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Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat.
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Melt sugar in a small saucepan; add vinegar and caramelize. Place dutch oven on stove top. Remove duck from pot and set aside; drain fat; add chicken broth to the pan drippings. Add the juice of the oranges, a little orange zest and the juice of a lemon. Blend in corn starch and the caramelized sugar. Cook for 10 minutes.
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Adjust oven rack to the lower third. Preheat oven to 120 C (250 degrees F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. Prepare a plate. Transfer the giblets from the duck to the plate. Use a pair of poultry shears to remove the duck neck and trim the neck skin.
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Step 1. Roast for 40 minutes. Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, uncovered, breast side up, for 40 minutes at 350 F. Step 2.
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Preheat oven to 350F. Once marinated, stuff the cavity of the duck with head of garlic, three slices of ginger, and two orange wedges. Using kitchen twine, tie the ducks legs together. In a large oven safe skillet with high walls, place potatoes cut side up in one even layer. Tuck the shallots in between the potatoes.
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Place the duck with the breast side facing upward into a roasting pan with a rack. Roast in the preheated oven at 425ºF (218ºC) for 15 minutes. Continue roasting at reduced temp. Reduce the oven temperature to 350ºF (175ºC) and continue to roast the duck for an additional 1 hour and 15 minutes. Poke with a knife or fork.
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Preparation. Preheat oven to 500 degrees. Season duck generously inside and out with salt and pepper. Put 1 or 2 pieces each of thyme, garlic, carrots, turnips, beets and shallots, in cavity. Truss duck; set in large casserole dish or medium roasting pan. Scatter rest of ingredients and neck around duck; season with salt and pepper.
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Cut off duck wingettes and wing tips at the joint, leaving the drumettes connected to the duck; remove neck and any giblets from the cavity. Refrigerate trimmed wing ends, neck, and spine (if using) until ready to make the sauce; reserve giblets and trimmed skin for another use, or discard. Serious Eats / Vicky Wasik.
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Place the duck in the dutch oven and cover with a lid. Roast the duck for 1 hr 40 min. Then increase the temperature to 400F remove the lid and roast for another 30-35 minutes until the bird is golden brown. Transfer the duck to a carving board and let rest for 10 minutes. Carve the duck and serve with the roasted apples.
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Transfer your Dutch Oven to your oven, and cook for another 10-12 minutes or until your meat reaches an internal cooked temperature of between 155 and 165 degrees F. When your meat reaches safe cooked temperature, remove from the oven, and transfer to a cutting board. Allow to sit for about 5 minutes. Slice, plate, devour, and enjoy!
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Set your oven to 325°F. Using a needle or a sharp knife point, prick the skin of the duck all over -- but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
