Cane Syrup-Glazed Roasted Duck
If duck is on a restaurant menu, you can guarantee I will order it. I don't cook duck at home much, since my wife doesn't care for it. That doesn't stop me from finding new ways to look it.
1/2 cup fresh orange juice
1/4 cup firmly packed dark brown sugar
5 tablespoons butter, divided
3 tablespoons cane syrup
2 tablespoons orange blossom honey
1 teaspoon kosher salt, divided
1/2 cup diced red onion
2 tablespoons orange zest
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh tarragon
1/2 teaspoon smoked chipotle
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 (4-5 pound) Duck
1/4 cup extra-virgin olive oil
1/4 teaspoon ground black pepper
2 sprigs fresh tarragon
2 sprigs fresh basil
2 sprigs fresh sage
Preheat oven to 375℉. Place a roasting rack in a roasting pan.
In a medium saucepan, bring orange juice, brown sugar, 4 tablespoons butter, cane syrup, honey, and 1/2 teaspoon salt to a boil over medium-high het. Reduce heat, and simmer until thickened, about 20 minutes.
In a small sauté pan, heat onion, orange zest, chopped herbs, chipotle, paprika, cayenne, and remaining 1 tablespoon butter over medium heat. Cook until fragrant, about 3 minutes; stir into glaze. Reserve half of the glaze for basting.
Rinse duck, and pat dry with paper towels. Place duck, breast side up, on prepared rack. In a small bowl, whisk together oil, pepper, and remaining 1/2 teaspoon salt. Brush duck with oil mixture. Stuff dick with herb sprigs.
Bake for 20 minutes. Brush duck with some of the basting glaze, and bake until a met thermometer inserted in thickest portion of breast registers 165℉, about 40 minutes more, brushing duck with remaining basting glaze halfway through. Remove from oven. Rewarm glaze in saucepan. Serve with duck.
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Good Cooking, Good Eating and Good Living!!!