Our pasture-raised Muscovy duck brings deep flavor to Sunday supper. Roasted until shatteringly crisp, this farm-style feast is finished with a cozy herb pan sauce.
Ingredients
- 1 Jam N The Ham Muscovy duck (4–5 lb), giblets removed
- 2 tsp kosher salt, 1 tsp black pepper
- 1 tsp garlic powder, 1 tsp smoked paprika
- 1 orange, 4 smashed garlic cloves, 4 sprigs fresh herbs
- 1 cup duck stock, 1/2 cup apple cider
- 1 tbsp apple cider vinegar
- 2 tbsp cold butter, 1 tsp Dijon, 1 tbsp chopped herbs
- Sea salt and pepper to taste
Muscovy Duck with Herb Sauce Guide
Step 01: Prep, Score & Season
Pat the duck dry and trim excess fat. Using a sharp knife, score the skin on the breast and legs in a crosshatch pattern without cutting meat. Season well with salt, pepper, garlic powder, and smoked paprika for flavor.
Step 02: Stuff & Chill
Fill the cavity with orange, garlic, and herbs. Refrigerate uncovered on a rack for at least 1 hour or overnight. This step dries the skin thoroughly, ensuring it becomes extra crispy once placed in the hot oven to roast.
Step 03: Roast & Crisp Heat
Preheat to 375°F. Roast breast side up for 45 minutes, then drain fat. Increase heat to 425°F for 30 minutes until the skin is a deep golden brown and the internal temperature reaches a safe 165°F at the thigh.
Step 04: Sauce & Serving
Rest duck for 20 minutes before carving. Meanwhile, simmer stock, cider, and drippings. Whisk in vinegar, Dijon, and butter for a glossy finish. Add herbs and spoon over sliced duck with roasted roots or a fresh salad.
The Perfect Pairing
Roasted potatoes · Root vegetables · Seasonal green salad · Farm bread · Creamy polenta · Glazed carrots
Elevate your Muscovy duck feast with sides that celebrate the Jam N The Ham harvest. We recommend serving your roast alongside golden potatoes or root vegetables grown directly in our soil. The rich, savory notes of our pasture-raised duck are beautifully balanced by a crisp, seasonal green salad and a glass of cider, creating a genuine and rustic farm-to-table dining experience.