Vanderbilt Traditional Christmas Duck

Recipe courtesy Sarah Thomas, Biltmore Estate, Asheville, NC

Show: The Best OfEpisode: Holiday Hot Spots

Rated: 5 stars out of 5Rate itRead users' reviews (1)

RECIPE
COMMENTS & REVIEWS(1)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
2 servings

Close

Times:

Prep: 25 min
Inactive Prep: 8 hr 0 min
Cook: 1 hr 30 min
Total:: 9 hr 55 min

Recipe Tools:

x

Select a Card Size

x

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 (3 to 5-pound) duck, giblets removed
1 orange
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons sugar
3 Earl Grey tea bags
3 cups water
2 tablespoons molasses

Directions

Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it. Cut the orange in half and squeeze over the duck, then place the rinds in the cavity. In a small bowl, mix together the thyme, rosemary, 1 tablespoon salt and the pepper. Sprinkle mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, rotating the duck after 2 hours so the breast side is down.

In the bottom of a pot with a steamer insert, combine the sugar, tea bags, and water and bring to a simmer. Place marinated duck in steamer legs down and cover. Steam for 30 minutes. Remove from heat and allow to cool for 10 minutes.

Preheat rotisserie to 275 degrees F.

In a medium glass bowl, mix together remaining salt and the molasses. Rub the mixture over the steamed duck. Place the duck on the spit. Cook duck for 1 hour or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Orange-Bourbon Turkey

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 35

View all 35 Meat Collections

Comments & Reviews

recipe Vanderbilt Traditional Christmas Duck
Topo Farmington, NY 11-12-2007
Flag

Holiday Duck Recipe
Rated: 5 stars out of 5

I was looking for a different recipe and this one worked well. Steaming first and then roasting on a spit is a tried and... true technique for many meats, especially duck. The only thing I did different was to add in: where the recipe called for separating the skin from the breast, I added in a light paste made from light salt/pepper, finely chopped thyme and rosemary, a touch of garlic/onion powder and butter. I spread this with my fingers underneath the skin. I made a double batch and took half of the paste and melted it, then injected the breasts, thighs and legs with the remaining liquid prior to steaming and roasting. This made the duck taste great from outside to in. I also basted whole skinned vadelia onions and roasted them with the duck, directly underneath the spit (turning twice). This made a great meal, from first sight from the BBQ to the table. It smelled great during cooking and especially while resting. We served with artichoke and spinach dressing (baked with split waterchestnuts, bread and bluecheese). On the side we served cukecumber/onion salad and orange/onion salad, with fresh cranberry dressing. A fresh green bean cassarole accomponied. MMMMmmmmmm.Read more