Duck With Maple Rosemary Glaze
From pkusmc 15 years ago
- 145 minutes to make
- Serves 4
The combination of maple, rosemary and select spices compliment duck perfectly
Ingredients
- 1 - 5 -5 1/2 lb duck shopping list
- 1 medium white onion, chopped shopping list
- 1 apple, chopped shopping list
- 1/2 cup pure maple syrup shopping list
- 2 T pure apple juice shopping list
- 1 T butter shopping list
- 1 shallot, diced shopping list
- 1 1/2 tsp fresh rosemary, diced fine shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1/4 tsp cayenne pepper shopping list
How to make it
- Preheat oven to 350
- Wash duck thoroughly being sure to remove innards.
- Trim excess skin from around neck area and cavity.
- Stuff cavity with chopped onion and chopped apple.
- Fold the tail up and bind the legs, sealing the cavity shut
- With a sharp knife, pierce the skin liberally, being very careful not to puncture the flesh beneath. Do this to the top and bottom of the duck to allow the fat to drain easily as it cooks. Failure to make enough puncture holes will result in a greasy duck, and no one likes a greasy duck.
- In a pan combine the rest of the ingredients and bring to a quick boil.
- Reduce heat and let simmer for about 10 minutes, or until the glaze thickens
- Pour some of the glaze over the duck, saving some for basting half way through cooking and cook in preheated oven on a rack, elevated from the pan, for approximately 30 minutes per pound.
- For crisper skin, increase temp to 400 for last half hour, and reduce total cook time to approx 25 min per lb
- After cooking, discard onion and apple from cavity before carving.
- Garnish with fresh rosemary
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