Optional for Presentation: fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes

Save the duck fat to make a great gravy!

Yields1 Serving
 1 Duck
 2 tsp Salt
Cavity Stuffing
 4 Cloves Garlic
 2 Shallots (Halved)
 1 Orange (Quartered)
 1 Apple (Quartered)
 ¼ cup Prunes
Glaze
 1 cup Honey
 1 tbsp Molasses
 3 tbsp Orange Juice
 1 tbsp Hoisin Sauce
 1 tsp Black Pepper
 1 tbsp Garlic Powder
 1 tsp Salt
1

Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.

2

Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.

3

Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, orange, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.

4

Place the bird on the rack inside the roasting pan and cook at 350 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour.

5

Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.

6

After 2 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.

7

Rest. Carve. Enjoy!

Ingredients

 1 Duck
 2 tsp Salt
Cavity Stuffing
 4 Cloves Garlic
 2 Shallots (Halved)
 1 Orange (Quartered)
 1 Apple (Quartered)
 ¼ cup Prunes
Glaze
 1 cup Honey
 1 tbsp Molasses
 3 tbsp Orange Juice
 1 tbsp Hoisin Sauce
 1 tsp Black Pepper
 1 tbsp Garlic Powder
 1 tsp Salt

Directions

1

Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.

2

Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.

3

Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, orange, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.

4

Place the bird on the rack inside the roasting pan and cook at 350 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour.

5

Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.

6

After 2 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.

7

Rest. Carve. Enjoy!

Notes

Roast Duck – CDR Wiedemann
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