{"id":1397,"date":"2023-03-20T20:36:32","date_gmt":"2023-03-21T01:36:32","guid":{"rendered":"https:\/\/andermaninavy.org\/?post_type=cp_recipe&p=1397"},"modified":"2023-03-20T20:36:32","modified_gmt":"2023-03-21T01:36:32","slug":"roast-duck-cdr-wiedemann","status":"publish","type":"cp_recipe","link":"https:\/\/andermaninavy.org\/de\/recipes\/roast-duck-cdr-wiedemann\/","title":{"rendered":"Roast Duck – CDR Wiedemann"},"content":{"rendered":"

Optional for Presentation: fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes<\/p>\n

Save the duck fat to make a great gravy!<\/h2>\n

Ingredients<\/h3>\n
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1<\/span> <\/span> Duck<\/span><\/div>\n
2<\/span> tsp<\/span> Salt<\/span><\/div>\n
Cavity Stuffing<\/div>\n
4<\/span> <\/span> Cloves Garlic<\/span><\/div>\n
2<\/span> <\/span> Shallots (Halved)<\/span><\/div>\n
1<\/span> <\/span> Orange (Quartered)<\/span><\/div>\n
1<\/span> <\/span> Apple (Quartered)<\/span><\/div>\n
¼<\/span> cup<\/span> Prunes<\/span><\/div>\n
Glaze<\/div>\n
1<\/span> cup<\/span> Honey<\/span><\/div>\n
1<\/span> tbsp<\/span> Molasses<\/span><\/div>\n
3<\/span> tbsp<\/span> Orange Juice<\/span><\/div>\n
1<\/span> tbsp<\/span> Hoisin Sauce<\/span><\/div>\n
1<\/span> tsp<\/span> Black Pepper<\/span><\/div>\n
1<\/span> tbsp<\/span> Garlic Powder<\/span><\/div>\n
1<\/span> tsp<\/span> Salt<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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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.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Rest. Carve. Enjoy!<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":43,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1397","cp_recipe","type-cp_recipe","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe\/1397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/comments?post=1397"}],"wp:attachment":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/media?parent=1397"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/recipe_category?post=1397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}