Roast Duck with Garlic and Honey

How to make Roast Duck with Garlic and Honey Recipe

4 SERVINGS

Ingredients:
1 Long Island duck, whole
8 Garlic cloves, peeled
to taste Salt and black pepper
3/4 cup Orange or tangerine juice, fresh, save the peels
6 tablespoons Unsalted butter
2 cups Red onions, 1/2 inch (1.2 cm) dice
1 cup Parsnips, peeled, 1 inch (2.5 cm) dice
1 cup Turnips, peeled, 1 inch (2.5 cm) dice
2 cups Carrots, 1 inch (2.5 cm) dice
1 1/2 cups Dry red wine
1/4 cup Honey
2 teaspoons Thyme, chopped
1 teaspoon Black pepper

Method:
Preheat the oven to 400°F (205°C).

Rinse the duck inside and out with cold water, reserving the neck and liver. Trim the excess fat and skin.

Pat dry and make 8 incisions in the duck breast and thighs, inserting a garlic clove into\ each incision. Prick the duck skin all over with a fork, but don’t pierce the meat.

Rub the duck inside and out with orange or tangerine peels.

Truss the duck and place breast side down on a rack in a roasting pan. Roast for 20 minutes.

Turn duck breast side up and baste with fat; reduce heat to 350°F (175°C) and continue roasting and basting occasionally until desired doneness is achieved, 10 to 15 minutes more.

Heat 11/2 tablespoons (3/4 ounce, 21 ml) butter over medium-low heat, add the onions, and cook until they begin to soften, 2 minutes.

Add the duck liver and cook, stirring until liver is firm, about 5 minutes. Remove and cut liver into 1/2-inch (1.2 cm) dice, then return to pan with onions.

Add the parsnips, turnips, and carrots; cook 1 minute.

Add the remaining butter and 1/2 cup (4 ounces, 115 ml) orange juice. Cook until just tender and liquid is almost gone, then set aside.

While duck is roasting, make the sauce base. Bring the duck neck, remaining orange juice, wine, honey, thyme, and 1 teaspoon (2 g) pepper to a boil over high heat. Reduce the heat to very low and simmer 10 to 15 minutes, until the liquid is reduced to 1 cup (8 ounces, 235 ml).

When duck is cooked, remove and let stand 10 minutes before carving.

Meanwhile, pour the fat and pan juices into a container. Let stand until the clear yellow fat separates and rises to the top. Pour or skim off the yellow fat (which can becooled, covered, and refrigerated to use as cooking fat) and pour pan juices back into roasting pan.

Return pan to heat and add sauce base. Bring to a boil, scraping up the browned bits on the bottom of the pan. Reduce to sauce consistency and pour into a sauceboat. (Sauce may need to be thickened.)

Carve the duck and serve with the vegetable mixture and sauce.

Roast Duck with Garlic and Honey