Nickel Allergy Friendly Herb-Roasted Duck with Lemon & Fresh Herbs

Total time2 hr 20 min

Prep time20 min

Cook time2 hr

Nickel Allergy Friendly Herb-Roasted Duck with Lemon & Fresh Herbs

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Ingredients

4 servings

1 whole duck (about 5 lb), giblets removed
1 ½ tsp sea salt
½ tsp black pepper, freshly ground
1 tsp ground turmeric
1 tsp dried thyme
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lemon, halved
4 sprigs fresh thyme
4 sprigs fresh rosemary
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the duck completely dry inside and out with paper towels — the drier the skin, the crisper it will render.
2
In a small bowl, combine the sea salt, black pepper, turmeric, dried thyme, and dried oregano. Stir in the olive oil and lemon juice to form a loose paste.

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