Ingredients
- 1 Pekin duckling (Long Island), about 5 pounds
- Six 1 by 3-inch strips orange zest
- 1 small onion, halved
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons unsulfured molasses
- 1 1/2 tablespoons honey
- 1/4 teaspoon coriander seeds, lightly crushed
- 8 whole black peppercorns, lightly crushed
- 2 tablespoons fresh orange juice
- 2 tablespoons balsamic vinegar
- 2 large garlic cloves, crushed and peeled
Directions
A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a 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.
Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five 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.
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By evelyn01
Boston
on December 30, 2012
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I made this for Christmas and it was fantastic. My family loved it. I made a 5.5 pound duck for 4 people and there were no leftovers. It was really tender and the skin was wonderfully crispy. The best part was it was super easy. I still have some lovely duck fat from the cooking to use.
I did not let my duck sit uncovered in the fridge overnight...maybe three hours max but it still came out perfect.
This recipe is a keeper!
By w.mars_9598705
Arlington, VA
on December 25, 2012
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OMG! I just made this for Christmas dinner and it was excellent. The meat was delicious and the skin crispy. I serve the leftover glaze with it. A hint p orange and a wonderful mix of favors. Try it . You won't regret it.
By vickybee333
on December 23, 2012
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I followed the recipe with one exception: I didn't keep the duck in the fridge uncovered overnight. It still turned out great. The five and a half pound bird was just enough for my family of four (which at this meal included my husband, our two college sons and me. I served it with mashed potatoes, sautéed Brussel sprouts and a salad. Everyone said the duck was tender and flavorful. Our duck was Amish-raised, by the way, and fresh, not frozen.
Read all 18 reviews