New This Month

Duck Roasted in Salt

This cooking technique infuses the duck with so much flavor.

  • Servings: 4

Source: Martha Stewart Living, February 1999


  • 1 cup orange marmalade
  • 6 sprigs fresh thyme
  • 1 piece ginger (1 inch), peeled and cut into 1/4-inch-thick rounds, plus 1 tablespoon freshly grated ginger
  • 2 tablespoons whole pink peppercorns, lightly crushed
  • 1 duck (5 pounds)
  • Freshly ground black pepper
  • 1 medium onion, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 dried bay leaf
  • 1 sprig fresh rosemary
  • 3 whole cinnamon sticks
  • 5 pounds coarse salt


  1. In a small saucepan, warm marmalade over medium heat until liquified. Remove the pan from heat, and pass the liquid through a fine sieve set over a small bowl. Stir in 4 sprigs of thyme, grated ginger, and pink peppercorns; set the glaze aside.

  2. Preheat oven to 400 degrees. Rinse duck inside and out under cold running water; pat dry. Season cavity with pepper, and stuff with onion, carrot, celery, ginger rounds, remaining 2 sprigs thyme, bay leaf, rosemary, and 1 cinnamon stick. Using kitchen twine and a trussing needle, sew cavity closed, and tie the legs together.

  3. Pour 1/3 of the salt into a Dutch oven slightly larger than the duck. Place duck on salt, and brush duck generously with the glaze. Place the remaining 2 cinnamon sticks on top of the salt. Cover duck completely with remaining salt.

  4. Roast duck until a meat thermometer inserted into thickest part of thigh registers 165 degrees, about 2 hours 15 minutes.

  5. Remove the pot from the oven; let it stand 30 minutes to cool. Carefully invert the pot onto a large cutting board. Break salt away from duck; brush off any excess salt. Remove skin. Transfer duck to a cutting board, carve, and serve.

Cook's Notes

This roasting method also works well with a 4-pound chicken; adjust the cooking time to about one and a half hours.

Reviews Add a comment