Crispy Whole Roast Duck

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 2 hours 25 minutes

재료

5-6 lb duck

2 tbsp salt

4 garlic cloves (halved)

2 shallots (halved)

1 orange (quartered)

1 apple (quartered)

1/4 cup prunes

1 cup honey

1 tbsp molasses

3 tbsp orange juice

1 tbsp hoisin sause

1 tsp black pepper

1 tbsp garlic powder

1 tsp salt

fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes

방향

Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.

Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.

Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, orange, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.

Place the bird on the rack inside the roasting pan and cook at 350 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour.

Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.

After 2 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.

Rest. Carve. Enjoy!