Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, December 30, 2013

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 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.

Try a simple side of Brown-Sugar Sweet Potatoes with the duck.

Serves 4

  • 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
  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 20 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

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