| Title: | Roast Duck with Orange Glaze |
| Wine Pairing: | Zinfandel, Pinot Noir, Cabernet Sauvignon, Bordeaux Blends |
| We Recommend: |
Inspiration Vineyards 2005 Pinot Noir |
| Meal Type: | Dinner |
| Main Ingredient: | Poultry |
| Ingredients: | Orange Glaze 1 cup fresh squeezed orange juice (from 2-3 large oranges) 2 tablespoons fresh lime juice (from 1 lime) 2 tablespoons honey Crisp Roast Duck 1 whole Pekin duck (about 4 1/2 pounds), neck and giblets discarded, prepared according to illustrations 1 and 2 below Table salt and ground black pepper |
| Instructions: | For the glaze: Bring all ingredients to boil in small saucepan. Reduce heat to medium-low and simmer until slightly thickened and reduced to scant 1/4 cup, 25 to 30 minutes. Set glaze aside until ready to use. For the duck: Meanwhile, set V-rack in large, high-sided roasting pan and position duck, breast side up, on rack. Add water to just below bottom of duck. Bring water to boil over high heat, cover pan tightly with aluminum foil (or pan cover, if available), adjust heat to medium (to maintain a slow, steady boil), and steam, adding more hot water to maintain water level if necessary, until skin has pulled away from at least one leg. For duck with very moist, tender meat and slightly crisp skin once roasted, steam about 40 minutes. Steam 10 minutes longer for somewhat denser meat and very crisp skin after roasting. Transfer duck to carving board and, when cool enough to handle, follow illustrations 3 through 6 below to cut into six pieces. (Cooled duck, either whole or cut into pieces, can be wrapped in foil and refrigerated overnight.) Adjust oven rack to bottom position and heat oven to 425 degrees. Season pieces on both sides with salt and pepper to taste and position skin side down in lightly oiled roasting pan. Roast, carefully pouring off fat if more than two tablespoons accumulate in pan, until skin on breast pieces is rich brown color and crisp, about 25 minutes. Transfer breast pieces to platter and cover with foil to keep warm. Again, pour off excess fat from pan, turn leg/thigh and wing pieces skin side up, and continue roasting until skin on these pieces is deep brown and crisp, 15 to 20 minutes longer. Again, pour off excess fat from pan. Return breast pieces to pan and brush both sides of every piece with glaze. Roast until glaze is hot and richly colored on duck pieces, 3 to 4 minutes. Serve immediately. |
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