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Maple-Glazed Crispy Duck

Source of Recipe

Williams- Sonoma Autumn


List of Ingredients

1 Duck (5 lbs)
Salt and Pepper
1 orange zested and juiced
1 celery stalk, cut into 2" pieces
1 carrot, cut into 2" pieces
1 large onion, cut into eighths
1/4 cup pure maple syrup
1 TBL Balsamic vinegar




Recipe

Rinse duck and pat dry. Prick duck all over with sharp fork. Season inside and out with salt/pepper.

Put orange zest, celery, carrot and onion inside duck. Truss legs together. Put 1" of water into a heavy large pot. Cover and bring to a boil over high heat. Place duck
in pot breast side up, reduce heat to low and cover tightly. Cook until skin of duck is white and meat is firm to touch (50-60 minutes).

Preheat oven to 425. Transfer duck, breast side up, to roasting pan with a rack. Roast for 30 minutes.

In a small bowl, stir together orange juice, maple syrup and vinegar. Brush duck with orange juice mixture. Reduce temperature to 400 degrees. Continue roasting and basting every 5 minutes until duck is mahogany brown, 25-30 minutes longer. Remove duck from oven, cover and let rest for 10 minutes.