Thursday, December 3, 2015

Christmas Glazed Duck

Christmas Glazed Duck
10 servings
1 Roast duckling (Long Island), about 5 pounds
1 tea spoon sea salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 orange, zested
1 lemon, zested
1 lime, zested
1 small onion, halved
Sour Orange Glaze – Recipe to follow

Preheat oven to 300 degrees F.
A day before roasting, remove the giblets and neck from the cavity of the bird and discard.
Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well.
Pierce the duck skin all over (including the back) with a skewer or small knife.
Mix together the salt, pepper, granulated garlic and granulated onion and season the bird thoroughly inside and out with the mixture. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
Stuff with strips or orange, lemon and lime zest and the onion. Set the duck on the rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Remove the duck from the oven and carefully, pour off the excess fat from the pan. Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
Let the duck rest for 20 minutes before carving. Brush the ducks skin with glaze 4 to 5 times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

 Sour Orange Glaze
4 cups fresh orange juice
2 cups fresh lemon juice
1 cup fresh lime juice
6 cloves garlic, finely chopped
1 tablespoon whole fennel seeds
1 teaspoon whole black peppercorns

Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature.

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