Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
2 servings
Level:
Easy

Ingredients

PICKLED CHIPOTLES

Directions

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.

Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees F and roast 45 minutes longer.

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

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.

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