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Orange and Bourbon Glazed Duck for Drew
Ingredients
2-each 5 to 6 pounds ducks
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
1 orange
½ cup orange juice
¾ cup blackberry preserves
½ cup bourbon
½ cup light agave syrup
2 teaspoons fresh garlic, minced
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon cayenne pepper
Fresh herbs (thyme, rosemary, sage)
Instructions
Serves 8
One day in advance, dry the ducks well with a clean towel, or with paper towels. Using a skewer or a fork, pierce the entire surface of the duck skin. Place uncovered on a rack, over a baking sheet and refrigerate overnight.
Remove the ducks from the refrigerator and using butcher’s string, tie the legs together. Stuff the cavity of each duck with fresh herbs like thyme, rosemary, and sage for added depth of flavor.
Preheat the oven to 425° F.
Allow the ducks to sit out at room temperature for 30 minutes while the oven is heating.
Rub the ducks with salt and pepper. Place the ducks on a rack situated in a large roasting pan.
Place the ducks in the oven and roast for 40 minutes.
While the duck is roasting, zest the orange so that you have 1 tablespoon of zest. Use a paring knife to remove the rest of the peel from the orange. Cut the segments from the orange, reserving the juice. If you get a half cup of juice from the orange, great. If not, just add a little orange juice.
Place the zest, segments, orange juice, blackberry preserves, bourbon, agave syrup, garlic, balsamic vinegar, and cayenne pepper in a 1-quart sauce pot. Place over high heat and bring to a boil. Reduce the heat slightly and continue to simmer until it has reduced by half. Stir in the soy sauce.
After 40 minutes of roasting, reduce the oven temperature to 350° F.
Carefully remove the ducks from the oven and drain any accumulated duck fat. Save this! Duck fat is great for cooking, especially when frying potatoes or sautéing Brussels sprouts.
Brush the skin of the duck generously with the glaze and return to the oven. Continue roasting for 20 to 25 minutes, or until the duck reaches 165 degrees internally.
After roasting, place the duck under the broiler for 2 to 3 minutes to achieve extra-crispy skin. Keep a close eye on it to prevent burning.
Remove the ducks from the oven and brush them again with any remaining glaze. Allow the ducks to rest for 20 minutes before carving.
Enhancement
Duck Fat Utilization: Use the reserved duck fat to make crispy roasted potatoes or sautéed Brussels sprouts as a side dish.
