Classic Roast Duck with Orange Stuffing 1959 Holiday Recipe

Slow roasting at 325°F renders the fat more effectively than high-heat methods. Starting at 425°F or 450°F causes the fat to liquify so quickly that it creates steam, which actually prevents crisping. The low temperature gives the skin time to render fat gradually while drying out and turning crisp. If you want extra-crispy skin, increase the temperature to 400°F for the final 15 minutes after applying the glaze.

This 1959 recipe doesn't require pricking or scoring, and I've found it unnecessary at the 325°F temperature. Scoring helps at higher temperatures to release fat faster, but creates more splattering and mess. The slow roasting naturally renders the fat without intervention. The only exception is if you want a decorative crosshatch pattern, which is purely aesthetic.

Substitute Kitchen Bouquet with Gravy Master, or make your own by mixing ½ teaspoon soy sauce with ½ teaspoon molasses. The main purpose is adding color and a subtle umami depth to the sweet honey. You can also skip it entirely and use just honey, though the glaze will be lighter in color and slightly less complex in flavor.

Boneless duck breasts work but require a completely different cooking method since they're much thinner than a whole bird. Score the skin and sear breast-side down in a cold pan, then finish in a 400°F oven for 6-8 minutes for medium-rare. Prepare the orange stuffing as a side dish rather than stuffing it into the breasts.

The original recipe's paper towel test works perfectly. Press the meaty part of the thigh through a folded paper towel. It should feel tender, not firm or rubbery. Wiggle the leg up and down. It should move freely at the joint rather than resisting. These tactile tests tell you more about duck doneness than temperature alone since duck legs benefit from slightly longer cooking than the breast.

Strain the fat through a fine-mesh sieve into a glass jar and refrigerate for up to a month. Duck fat makes extraordinary roasted potatoes, fried eggs, and sautéed vegetables. You can also use it to make duck confit or as a base for gravies. Some cooks swear by it for pie crusts and biscuits, though that's admittedly an acquired taste.

Never stuff poultry in advance due to food safety concerns. The warm cavity creates ideal conditions for bacterial growth. Prepare the stuffing mixture and refrigerate it separately, then stuff the duck right before roasting. This takes only a few extra minutes and eliminates any health risks.

Duck is naturally high in fat, which is part of what makes it delicious. Roasting on a rack allows most of the fat to render away from the meat, significantly reducing the final fat content compared to other cooking methods. Removing the skin before eating cuts fat and calories substantially. For a leaner option, choose duck breast over whole duck and trim visible fat deposits before cooking.

One 5-pound duck serves 3 to 4 people. Duck has less meat than chicken of comparable weight due to its larger bone structure and fat content. Plan on about 1 to 1.25 pounds of whole duck per person. For larger gatherings, roast two ducks rather than trying to find an oversized bird.

Absolutely. Double or triple the recipe depending on your turkey size. The orange and celery combination works beautifully with turkey, and the method is identical. You'll need about ¾ cup of stuffing per pound of turkey. Any extra stuffing can be baked separately in a covered dish at 350°F for 30-40 minutes.