Honey-Orange-Glazed Muscovy Duck With Parsnip Mash

Name: Honey-Orange-Glazed Muscovy Duck With Parsnip Mash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons chili powder; 59 milliliters Dijon mustard; 0 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 0 teaspoons ground red pepper; 1 teaspoons ground black pepper, divided; 59 milliliters honey; 2 Tbsps lemon juice; 3 kilograms Muscovy ducks; 59 milliliters prepared mustard; 170 grams frozen orange juice concentrate, thawed and undiluted; 1 sprig Garnish: fresh parsley; 6 servings Parsnip Mash; 1 teaspoons salt, divided; 1 Dash salt

Honey-Orange-Glazed Muscovy Duck With Parsnip Mash might be just the main course you are searching for. One portion of this dish contains roughly 63g of protein, 209g of fat, and a total of 2243 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have ground pepper, lemon juice, orange juice concentrate, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir together first 10 ingredients until blended.

Remove leg quarters from ducks; refrigerate breasts.

Ingredients you will need

Duck

Sprinkle quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a deep roasting pan.

Ingredients you will need

Pepper

Salt

Equipment you will use

Roasting Pan

Add half of juice concentrate mixture; reserve remaining mixture.

Ingredients you will need

Juice

Bake, covered, at 275 for 4 hours or until meat pulls away from bone.

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Bone

Meat

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Oven

Sprinkle duck breasts with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Ingredients you will need

Duck Breast

Pepper

Salt

Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.

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Grill

Place a drip pan between coals. Coat food rack with vegetable cooking spray, and place on grill. Arrange breasts, skin side up, over drip pan. Grill, covered with grill lid, over medium-high heat (350 to 40

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Vegetable Oil Cooking Spray

Equipment you will use

Grill

Frying Pan

about 45 minutes or until a meat thermometer inserted into thickest portion registers 160, basting occasionally with reserved juice concentrate mixture.

Ingredients you will need

Juice

Meat

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Kitchen Thermometer