Whole Duck With Green Peppercorn Glaze
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven
3
Remove the innards of the duck and reserve them for another use, or discard
4
Remove any loose pockets of fat surrounding the cavity
5
Season the inside of the duck with salt
6
In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey
7
Bring the mixture to a simmer over low heat
8
Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot
9
Let it simmer 30 seconds, basting the top side with the liquid
10
Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan
11
The rack will allow hot air to circulate around it as it cooks
12
(Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out
13
This will mean a crispier skin, once the duck is cooked
14
) Put the roasting pan into the oven and turn the temperature down to 400 degrees F
15
Allow about 15 minutes roasting time for each pound of duck
16
Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck
17
Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup
18
Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck
19
Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns
20
Bring the ingredients to a boil over high heat
21
Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend
22
Taste for seasoning
23
Allow it to cook until all the flavors meld together
24
Remove the duck from the oven and baste it with the drippings in the bottom of the pan
25
The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat
26
Transfer it to a platter and pour half of the glaze over the breast and thigh meat
27
Reserve the remaining glaze for plating
28
Allow the bird to "rest" for about 15 minutes
29
Carve the duck and arrange on a serving platter
30
Season the flesh, with salt, if desired, and top with remaining glaze