Duck in the Oven with Oranges and Honey Glaze
⏳ Time
2 hours + 2 days
🥕 Ingredients
19
🍽️ Servings
8
Description
Recipe from Sarah Johnson.
Ingredients
- Duck - 2½ kg
- Dry adjika - 1.1 oz
- Water - 9 qt
- Oranges - 10 pieces
- Cinnamon - 0.4 oz
- Black Cumin (Cumin) - 0.4 oz
- Clove - 0.4 oz
- Star anise - 0.4 oz
- Green peppercorns - 0.4 oz
- Lemon - 2 pieces
- Honey - 3.5 oz
- Potato - 17.6 oz
- Red Currant - 1 piece
- Antonovka apples - 17.6 oz
- Celery salt - 17.6 oz
- Salt - 21.2 oz
- Pickled Cauliflower - to taste
- Sauerkraut - to taste
- Baking Tomatoes - to taste
Step by Step guide
Step 1
Start preparing the duck two days in advance. First, make the marinade. Pour water into a large pot, add salt (600 g) and all the spices. Bring to a boil and allow to cool completely.
Step 2
Cut the oranges in half and squeeze the juice into the cooled marinade, adding the peels as well. Place the duck in the marinade, cover it with a lid, and refrigerate for 24 hours.
Step 3
Two hours before cooking, remove the duck from the marinade, pat it dry, and let it come to room temperature. Trim any excess fat from the belly and neck.
Step 4
Place the fat in a saucepan and melt it.
Step 5
Rub the duck inside and out with adjika, place it on a rack, and put a baking tray underneath.
Step 6
Preheat the oven to 90–212°F and roast the duck for 2 hours, turning it every 30 minutes. For the glaze, mix honey and lemon. During the last two turns, brush the duck with the glaze.
Step 7
While the duck is roasting, prepare the vegetables for the side dish. Thoroughly wash the potatoes with a brush, and do not peel the celery. Cut both into 1.5 cm wedges. Halve the 'Antonovka' apples, remove the cores, and cut them into large wedges.
Step 8
Cut the cabbage into wedges without removing the core, and boil in salted water for 10 minutes.
Step 9
Remove the duck from the oven and carefully transfer it to a serving platter. Take out the rack and place the prepared potatoes, celery, and apples onto the baking tray, generously drizzling them with duck fat.
Step 10
Remove the duck from the oven and transfer it to a cutting board or warmed plate, covering it with foil to rest. Place the duck on top of the vegetables and roast for another 30 minutes. Increase the oven temperature to 374°F. Add red cabbage to the side dish and return the vegetables to the oven for an additional 30 minutes, stirring occasionally.
Step 11
When the side dish is almost ready (the apples should be soft and falling apart, and the vegetables should be fully cooked), place the duck back on top of the vegetables, breast side up, and roast for another 10–15 minutes.
Step 12
Let the duck rest for another 10 minutes, then place it on a large platter along with the side dish. Serve homemade pickles with the duck - red and green tomatoes, barrel cucumbers, and Georgian cabbage.
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