Duck is just right for entertaining, since it is a tad too rich for everyday eating. It also takes a bit of effort to prepare, since the meat gives off quite a bit of fat during cooking (save that, by all means, for use in roasting or frying potatoes). To render out this fat, the duck should be first seared in a pan, then the fat can be poured off before the duck is fully cooked through along with the seasonings and potatoes, as in this recipe. Basting it with a sweet-tangy-fruity sauce towards the end boosts the flavor even more.
- 1 duck (large)
- salt (to taste)
- ground black pepper (to taste)
- 2 orange (juiced)
- 2 garlic cloves (minced)
- small potatoes (for roasting)
- poultry seasoning
- 1 cup balsamic vinegar
- 1 tablespoon honey
- berries (frozen red)
- Preheat oven to 375°F.
- Cover the bottom of a large pan with a thin layer of olive oil. Heat the pan, and brown the duck on both sides.
- When the duck is browned, drain the fat, and season the duck inside and out with salt, pepper, orange juice, and garlic.
- Add the potatoes to the pan.
- Season the duck with a little bit of butter and poultry seasoning.
- In a saucepan, make a syrup with the honey, a little butter, balsamic vinegar, the juice of 1 orange, and red berries to taste.
- Insert a meat thermometer in the duck, and place in the oven to bake.
- Baste the duck with the syrup several times while baking.