Roast Duck with Apricot-Maple Glaze

Duck tends to be one of those fowl that folks either love or hate. If you’re in the latter camp (you’re probably not reading this recipe), maybe an easy cooking method and a sweet and sticky glaze will change your mind.

Duck has dark, oily meat that benefits from a long, slow, low-temperature braise. The thick skin will shrink as the fat renders, leaving moist, tender meat beneath it. (Note: This is not a recipe for crispy skin—that would require a higher temperature for a shorter time.)

Scoring the skin before cooking helps render the fat. Just be sure to cut carefully so that only the skin is scored, not the meat.

The simple glaze here is brushed on about 15 minutes before the duck is done. Otherwise, a little salt and pepper and plenty of time are all you need to get this special, inviting dinner on the table.

Serves 4

Ingredients

• 1 5- to 6-lb duck
• sea salt
• freshly ground black pepper
• 1/4 cup apricot jelly
• 1/4 cup maple syrup
• 3 tbsp fresh orange juice
• 1 tbsp honey
• 1 tbsp soy sauce

Preparation

1. Preheat the oven to 300° F.
2. Remove any innards from the cavity and rinse the duck under cold water. Pat dry. Remove excess skin, tail, and any quills from the duck.
3. Use a sharp knife to score the skin in a crosshatch pattern. (Be careful not to cut into the meat. Score only the skin.)
4. Rub the cavity and outside of the duck with salt and pepper. Truss the legs with kitchen twine and place the duck breast-side up on a rack in a roasting pan. 

Duck with Innards and Extra Skin 

Scored Skin

Duck Ready to Roast

1. Roast the duck 1 hour.
2. Turn the duck breast-side down and roast 1 hour.
3. Turn the duck breast-side up again and roast 30 minutes.

Duck after 1 Hour 

Duck after 2 Hours 

Duck after 2nd Turn

1. Meanwhile, make the glaze. Combine the apricot jelly, maple syrup, orange juice, honey, and soy sauce in a small skillet or saucepan. Season lightly with salt and pepper and bring to a simmer over medium-low heat.
2. Reduce the heat to low and cook until the glaze has slightly thickened, about 15 minutes. Remove from the heat.
3. Brush the duck with the glaze and roast 15 minutes.

Glaze Beginning to Cook

Cooked Glaze

Roast Duck with Glaze

Transfer the duck to a cutting board and let rest 10 minutes. Carve, serve, and enjoy.

Roast Duck with Apricot-Maple Glaze

Hand-Cut Oven Fries

Can “French fries” be light(er), healthful, and still scrumptious? Yes—when they’re not actually deep-fried.

Hand-cutting earthy, nutritious fresh potatoes, tossing with just a drizzle of olive oil, and baking them to tender, golden goodness results in a dish that looks like French fries, tastes like French fries, and even invites kids like French fries—but without so much fat (and no grown-up guilt).

Keep it as simple as it gets: potatoes, oil, salt, and pepper. Nothing else needed—except maybe homemade ketchup?

Serves 4-5

Ingredients

• 3 medium russet potatoes, scrubbed
• olive oil, for drizzling
• sea salt
• freshly ground black pepper 

Medium Russet Potatoes

Preparation

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. Cut a bit of the rounded ends from the potatoes, then cut a thin slice from 2 rounded sides. Cut each potato lengthwise into 1/3-inch-thick slices. Cut each slice into 3-4 sticks.

Cut off the Rounded Ends 

Cut off 2 Rounded Sides

Cut into 1/3-Inch-Thick Slices

Cut Each Slice into 3-4 Sticks

1. Place the potato sticks in a large bowl and drizzle lightly with olive oil. Sprinkle with salt and pepper and toss to coat.
2. Spread the potatoes on the baking sheet in an even layer. Bake 15 minutes. Turn and bake an additional 12-15 minutes (depending on size) until golden brown on the outside and tender inside.

Fries Tossed with Oil, Salt, and Pepper
 

Fries Ready to Bake
 

Fries after Turning 

Baked Fries

Transfer to a bowl, season with more sea salt to taste, and serve.

Hand-Cut Oven Fries

Baked Chicken with Hoisin Barbecue Sauce

Sweet, thick hoisin—made from pureed soybeans, vinegar, garlic, sugar, and various spices—makes a great base for a different take on typical tomato-based barbecue sauce. 

Add a bit of honey, and the sauce is even sweeter and thicker. Citrus juice and chili sauce add just the right balance of tart and spicy. This simple, fresh, flavorful barbecue sauce really does a number on the chicken—and it’s a good number, indeed.

Serves 4

Ingredients

• 1/3 cup hoisin
• 1/4 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 1 tbsp jarred chili garlic sauce
• sea salt
• 4 whole chicken leg quarters, split into thighs and drumsticks, skin removed

Preparation

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Combine the hoisin, orange juice, honey, lime juice, and chili sauce in a small saucepan and bring to a light simmer over medium heat. Cook 10 minutes, stirring frequently, until reduced and slightly thickened. Remove from the heat and let cool 5 minutes.
3. Season the chicken with salt and place on the prepared baking sheet. Brush with half the sauce. Bake 25 minutes.
4. Turn the thighs and drumsticks and brush with the remaining sauce. Bake until cooked through, 20-25 minutes longer, depending on size.

Hoisin Barbecue Sauce

Ready to Bake

Baked Chicken

Remove from the oven and let rest 5 minutes. Transfer to a platter and serve.

Baked Chicken with Hoisin Barbecue Sauce