Food & Cooking Recipes Dinner Recipes Duck Roasted in Salt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This cooking technique infuses the duck with so much flavor. Ingredients 1 cup orange marmalade 6 sprigs fresh thyme 1 piece ginger (1 inch), peeled and cut into ¼-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 Directions 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. 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. 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. Roast duck until a meat thermometer inserted into thickest part of thigh registers 165 degrees, about 2 hours 15 minutes. 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. Rate it Print