Glazed Duck
Recipe courtesy of chef Brandon McGlamery
Ingredients
- 2 fresh ducks (gizzards, liver & neck removed)
- 2 gallons water
- 4 cups soy sauce
- 2 cups pomegranate juice
- 4 cups fresh orange juice
- 2 cups local honey
- 1/2 cup julienned orange zest (or blood orange zest)
- 1/4 cup pomegranate seeds
- 2 tablespoons diced jalapeno
- 2 tablespoons olive oil
Directions
1) Combine water, juices, soy sauce and honey in a large pot.
2) Bring just to a boil and then simmer.
3) Remove from heat and let cool.
4) In a large bucket, place both ducks and pour the cooled mixture over them.
5) Brine for 2 to 4 days.
6) Remove the ducks, straining all liquid from them and place on a roasting rack.
7) **** Let the ducks come to room temperature. This is very important.
8) Season with cracked black pepper and very lightly with salt.
9) Roast in a 200 degree F oven for 3 hours.
10) Place brining liquid on the stove and bring to a simmer, skimming as it cooks.
11) Continue cooking until it reduces to a glaze.
12) After an hour and a half in the oven, begin glazing the duck with a paintbrush using the simmered brining liquid.
13) Repeat this process every 15 minutes.
14) Combine orange zest, pomegranate seeds, jalapenos and olive oil to create a citrus salsa.
15) Serve with the duck.
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