Roasted Whole Duck with Honey, Spices and Oranges
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2106
- Total Fat
- 188
- Saturated Fat
- 59
- Carbohydrates
- 53
- Dietary Fiber
- 5
- Sugar
- 45
- Protein
- 53
- Cholesterol
- 326
- Sodium
- 1920
- Total: 1 day 1 hr 35 min (includes chilling and resting times)
- Active: 40 min
Ingredients
1 whole duck (5 to 5 1/2 pounds), giblets and neck removed
Kosher salt
2 tablespoons ras el hanout
1/2 cup honey
2 tablespoons soy sauce
1 teaspoon grated ginger
Pinch crushed red pepper flakes
3 cloves garlic, grated
Zest from 1 orange plus 3 tablespoons freshly squeezed orange juice (from about 1/2 orange)
Arugula and Radicchio Salad with Sherry Honey Vinaigrette, recipe follows
Arugula and Radicchio Salad with Sherry Honey Vinaigrette:
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
6 cups mature arugula, trimmed
1 head radicchio, cored and sliced into about 1/4-inch-thick ribbons
2 oranges, segmented
Directions
- Pat the duck dry. Remove any excess fat around the cavity. Prick the skin on the breast with a toothpick or wooden skewer. Sprinkle the duck generously with salt and the ras el hanout, rubbing all over the duck. Place the duck on a sheet pan fitted with a wire rack and place in the refrigerator, uncovered, for 24 hours or up to 3 days. This will ensure a crispy skin while it roasts.
- Preheat the oven to 350 degrees F.
- Set a rack over a roasting pan and place the duck, breast-side up, on the rack. Roast the duck until a thermometer inserted in the breast registers 110 degrees F, about 25 minutes.
- Meanwhile, prepare the glaze. In a small bowl, combine the honey, soy sauce, ginger, red pepper flakes, garlic, orange zest and juice.
- Once the thinnest part of the breast reaches 110 degrees F, start basting the duck with the honey-orange glaze. Continue to roast, basting it 2 more times before it reaches 125 degrees F, about 20 minutes more.
- Remove the duck from the oven. Transfer to a cutting board and carve off the legs. Return the legs to the roasting pan, brush with the glaze and continue to roast until the internal temperature of the legs reaches 160 to 165 degrees F, 15 to 20 minutes. Set aside and let rest until the internal temperature of the legs reaches 170 degrees F.
- Allow the breasts to rest 10 to 15 minutes before carving. Remove the breasts from the bones and cut into thick slices. Sprinkle with salt. Separate the thighs from the drumsticks. Serve the duck with the Arugula and Radicchio Salad with Sherry Honey Vinaigrette.
Arugula and Radicchio Salad with Sherry Honey Vinaigrette:
- In a small bowl whisk together the vinegar, Dijon, honey, and salt and pepper to taste. While whisking, stream in the olive oil.
- Combine the arugula and radicchio in a large bowl. Drizzle with the dressing and gently toss to coat. Season to taste. Transfer to a serving bowl or platter and scatter the orange segments on top.