Primitive Boy Meets Jungle Ducks: Making Roast Ducks and Eating Delicious in the Rainforest

whole ducks

🥗Healthier: cornish hens

💰Cheaper: chicken

Cornish hens are smaller and lower in fat, while chicken is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Preheat the oven to 375°F (190°C).

Clean the ducks thoroughly and pat them dry with paper towels.

Season the ducks inside and out with salt and black pepper.

Stuff the cavity of each duck with garlic, onion, thyme, rosemary, and orange slices.

Rub the skin with soy sauce, honey, and ginger, ensuring even coverage.

Place the ducks on a roasting rack in a large roasting pan.

Add chopped carrots, celery, and bay leaves around the ducks in the pan.

Pour chicken broth and water into the pan, ensuring the ducks are elevated above the liquid.

Roast in the preheated oven for 1.5 to 2 hours, basting every 30 minutes until the skin is crispy and golden.

Check the internal temperature; it should reach 165°F (74°C) in the thickest part of the thigh.

Remove the ducks from the oven and let them rest for 15-20 minutes before carving.

Serve with the roasted vegetables and pan juices.

Cooking Techniques

Spice Level:

Allergens