- 2 cups freshly squeezed orange juice
- 1/2 cup honey
- 1 cup chipotle pickling juice or red wine vinegar
- Salt and pepper
- 1 5-pound duck, halved and backbone removed
To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees.
Remove from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping.
- PICKLED CHIPOTLES
- 6 dried Chipotle or Morita chiles, stemmed, seeded if desired
- 2 cups red wine vinegar
Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.
Yield: 2 cups