Saturday, December 12, 2015

Roast Duckling with Orange Balsamic Glaze

If you are having a small gathering for the holidays and want to give them something different, consider a roasted young duckling. The flavor is lovely, particularly with this glaze and it's a relatively unique dish they will appreciate.  Duck meat, even the breast, is dark and more flavorful than turkey or chicken. But it cooks and carves much the same, although does take longer in the oven.

Julian's Christmas Table with Roasted Duckling
I paired this with my chestnut stuffing and braised red cabbage, which made for a festive holiday meal. But you could prepare this dish any time of the year and it would be appreciated.

A single duck will however only feed four adults at most, so plan accordingly. Most grocers have duck in the freezer section, but if you can get yours fresh by all means do. If yours is frozen, it's best to let it thaw slowly in the refrigerator for 2-3 days prior to preparation.



Roasting time: 1.5 - 2 hours

Ingredients
1 ducking (4-5 pounds)
3 tablespoons maple syrup
4 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/2 cup orange juice, no pulp
1/2 cup balsamic vinegar
1 teaspoon garlic powder
3 tablespoons orange liqueur

Instructions
Preheat the oven to 350F degrees with the rack set into the center position.

Rinse the duck and remove any organs/meat inside the cavity. Dry and set aside.

Stir together the remaining ingredients in a bowl that will make approximately 2-3 cups of liquid.

Spray the roasting pan with food release (Pam) and add 1 inch of water. Place the duck on a roasting rack set into the roasting pan. Using the point of a sharp knife, pierce the skin of the duck all over and particularly on the lower portions to permit the fat to drain.  Brush it with the glaze mixture.  Place in the oven and roast until the leg joint is loose and approximately 160F degrees. This should take about 1.5 - 2 hours. 

While the duck will be darkened from the glaze, you may need to cover it loosely with foil during the last 30 minutes to stop excessive browning.

Let the duck rest 30 minutes before carving.

Julian's Roasted Duck with Chestnut Stuffing and Braised Red Cabbage

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