- 1 duck (approx. 5-6 lbs)
- 1 teaspoon salt, plus pepper to taste
- 1 white onion, chopped
- 1 cup pomegranate jelly
- 1 tablespoon orange juice
- 1 tablespoon orange zest
PREPARING THE DUCK
Preheat oven to 425 degrees.
Sprinkle the inside and outside of the duck with salt and
pepper to taste. Chop the onion into medium-sized pieces, and place inside the
bird. Truss the bird and prick the skin with a knife. Dry the bird thoroughly
before placing in the oven.
ROASTING THE DUCK
With the breast-side facing upwards, place the duck in a
roasting pan in the center rack of the oven for 15 minutes until lightly
browned. Then, lower the temperature to 350 degrees and roast the duck for at
least one hour, or up to one hour and 25 minutes. Using a bulb baster,
occasionally baste extra fat from the roasting pan.
When cooking, juices from the fattest part of the thigh or
drumstick run a faint rose color when the bird is pricked with a fork or knife.
A faint rose color means the duck is cooked to medium rare. You can also tell
it has reached this level when the duck is lifted and drained,
and the last drops of juice from the vent are pale rose. If the bird is well
done, these juices will be a pale yellow color.
SERVING THE DUCK
When the duck has reached the desired level of doneness,
remove it from the oven. Remove the trussing strings. Move the bird from the
roasting plan to a serving platter, and allow it to rest for at least 10
minutes prior to carving.
GARNISHING THE DUCK
While the duck rests, prepare the sauce to accompany it. In
a small saucepan, combine the pomegranate jelly, orange juice, and orange zest.
Bring the mixture to a boil, then strain and serve alongside the duck.
Don't forget to order your Duck, Goose, or Spiral Ham from SMC in time for the Holidays! Visit www.SouthMountainCreamery.com to view all of our Holiday Products.
For more duck recipes, visit the Tasty Duck website.
Tuesday, December 16, 2014