Spend $50.00 to get free shipping
Slow-Roasted Muscovy Duck

Slow-Roasted Muscovy Duck

  • 2-4 People

  • Time: 2 Hours 15 Minutes

  • Difficulty: Hard

Example Product Title

Ingredients

  • 1 ea whole duck, with giblets

  • 2 cup boiling water
  • 2 ea oranges
  • 1 pc ginger, about 2"
  • 2 ea bay leaf
  • 1 ea small onion
  • 2 Tbl honey
  • 1/4 cup balsamic vinegar
  • 1 Tbl soy sauce
  • 1 Tbl butter
  • 3 Tbl Maine(ly) Maple

Crispy Skin, Tender Duck, and a Maple-Orange Glaze

This slow-roasted Muscovy duck is built for a dinner that deserves something a little more impressive.

Maine(ly) Maple brings a sweet and peppery layer to the duck, while orange, ginger, honey, soy, and vinegar cook down into a rich glaze for serving. A final blast of high heat helps crisp the skin while keeping all that flavor underneath.

Preparation:

  1. Preheat oven to 375°F.
  2. Remove the giblets from the duck and place them in a small saucepan.
  3. Add a 1-inch piece of ginger, half of the Maine(ly) Maple seasoning, the juice of 1 orange, honey, vinegar, soy sauce, butter, and 1/2 cup water.
  4. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes, or until the mixture has reduced to a syrupy consistency. Remove from heat and set aside.
  5. Place the duck in a baking dish and carefully pour boiling water over the skin. Drain the water and thoroughly pat the duck dry.
  6. Season the outside of the duck with the remaining Maine(ly) Maple.
  7. Cut an orange in half and place it inside the cavity along with the bay leaf, ginger, and onion.
  8. Roast at 375°F for 1 hour and 30 minutes.
  9. Increase the oven temperature to 425°F and roast for an additional 30 minutes to finish cooking and crisp the skin.
  10. Remove the duck from the oven and allow it to rest for 15 minutes before carving.
  11. Strain the reserved sauce and spoon it over the carved duck breast before serving.

Pro Tip:

Don’t skip the boiling-water step. It tightens the duck skin before roasting, and thoroughly drying it afterward helps you get a better crisp during that final high-heat roast.

Make It Your Own:

  • Add extra orange zest to the glaze for more citrus flavor
  • Add a splash of bourbon to the sauce for additional depth
  • Stuff the cavity with fresh thyme or rosemary
  • Brush a little of the reduced glaze over the duck during the final few minutes of roasting

What To Serve It With:

Serve with roasted root vegetables, mashed potatoes, wild rice, or sautéed greens. This would also be excellent with the Maine(ly) Maple glazed winter vegetables we just added to the recipe library.

 

Share: