Glazed Duck

Main Dishes | Syrian cuisine

⏳ Time

1 hour 35 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'The Big Cookbook' by John Smith.

Ingredients

Duck - 1½ kg
Raw cane sugar - 4.8 oz
Champagne Vinegar - 5 fl oz
Ground Black Pepper - to taste
Coarse Salt - 0.7 oz
Salt - 1½ spoons

Step by Step guide

Step 1

Preheat the oven to 356°F. For 5 minutes, submerge the duck in a pot of gently simmering water, then turn off the heat.

Step 2

Remove the duck from the water using a spatula inserted inside. Shake it to let the water drain off, and use a thin knife to score the skin in a square pattern.

Step 3

Season the duck inside with salt. Mix coarse salt with ½ teaspoon of freshly ground pepper and rub this mixture onto the skin. Place in the oven for 30 minutes.

Step 4

Prepare the glaze. In a small saucepan, bring the sugar, vinegar, and salt to a boil and simmer for 15 minutes until the mixture thickens to a syrup-like consistency. About 170 ml of liquid should remain.

Step 5

Preheat the oven to 428°F. Using a brush, apply 2 layers of glaze on the duck and place it in the oven for 5 minutes. Repeat this process 4 times. Increase the oven temperature to 518°F and apply the glaze one last time (2 layers). Place it in the oven for a maximum of 5 minutes, keeping an eye on the color.

Step 6

Remove the duck from the dish, discard the fat and burnt bits. Pour about 300 ml of hot water into the dish and use a spatula to scrape up the stuck juices. In a small saucepan, reduce the water and juices to the desired concentration.