Whole Duck with Green Peppercorn Glaze

Name: Whole Duck with Green Peppercorn Glaze
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters champagne vinegar; 2 kilograms whole Long Island duck; 21 grams green peppercorns in brine, about 2 tablespoons; 79 milliliters honey, plus 1/4 cup; 237 milliliters light soy sauce, divided; 2 Tbsps dry Marsala; 8 servings Salt; 1 liters water

Whole Duck with Green Peppercorn Glaze is a gluten free and dairy free recipe with 8 servings. One serving contains 1329 calories, 39g of protein, and 123g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up champagne vinegar, soy sauce, water, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a budget friendly main course.

Instructions

Watch how to make this recipe.

Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.

Equipment you will use

Oven

Remove the innards of the duck and reserve them for another use, or discard.

Ingredients you will need

Whole Duck

Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.

Ingredients you will need

Whole Duck

Salt

In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat.

Ingredients you will need

Soy Sauce

Honey

Water

Whole Duck

Equipment you will use

Pot

Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot.

Ingredients you will need

Green Peppercorns

Brine

Whole Duck

Equipment you will use

Pot

Let it simmer 30 seconds, basting the top side with the liquid.

Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Roasting Pan

Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.

Ingredients you will need

Whole Turkey

Whole Duck

Equipment you will use

Measuring Cup

Roasting Pan

Baster

Oven

Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.

Ingredients you will need

Champagne Vinegar

Green Peppercorns

Seasoning

Soy Sauce

Marsala

Glaze

Honey

Equipment you will use

Pot

Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat.

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.

Ingredients you will need

Glaze

Whole Duck

Meat

Salt