Email to Buny      

Duck: Roast Duck with Honey Tangerine Sauce

Source of Recipe

Roasting


List of Ingredients

MARINADE:
1 cup flower-scented honey
1 2 inch piece ginger, peel and grate (2 tbl)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 1/2 tablespoons orange juice
1 1/2 tablespoons chopped fresh thyme (1 tsp dried)

DUCK:
4 lb duck, totally thawed -- (4 to 6)
1 cup water
3 small tangerines, peel and section
1 cup chicken broth


Recipe

In medium bowl, whisk together all marinade ingredients. Using fork, prick duck in several places all over breast and thighs. Place the duck in medium size roasting pan and pour marinade on top of bird and inside cavity. Let marinate in the fridge, basting every few hours, at least 1 hour or up to 24 hours.

Preheat the oven to 400ºF. Drain duck from marinade, reserving marinade, and place duck breast side up on rack in large roasting pan. Pour the water into bottom of pan to prevent fat from spattering during roasting. Baste duck with some of marinade. Roast duck for 15 minutes, then reduce oven temp to 325ºF. Turn duck over and roast with breast side down for 45 minutes, basting every 15 minutes. Turn duck over again, baste, and continue roasting until the juices run clear yellow and not pink when an inner thigh is pierced, about an additional 30 minutes. The duck should be cooked after a total of about 1 1/2 hrs roasting.

Remove roasting pan from oven and pour any juices from duck's cavity into remaining marinade. Place duck on a carving board and let sit, loosely covered with foil, for about 5-10 minutes. Discard all the fat and any blackened bits in bottom of roasting pan. Add remaining marinade and 1 c. stock and bring to boil over high heat, deglazing the pan. Boil for about 5 minutes, reduce the heat to low, and add the tangerine sections. Let simmer while carving the duck, about 5 minutes. Taste the sauce for seasoning and serve alongside the duck. Serves 4.