Slow Roasted Maple Glazed Duck
Created by Abundance Acres FarmServes: 2 – 4 • Course: Meat, Poultry Seafood Entrees • Season(s): Fall
Ingredients
- 5 pound whole duck
- salt & ground black pepper
- 1/2 cup maple syrup
- 1/4 teaspoon ground cinnamon
- 2 teaspoons fresh grated ginger
- 2 cloves garlic, peeled and smashed
- 2 apples, cored and cut into large chunks
Instructions
Preheat oven to 350°F. Inspect duck; remove any remaining pinfeathers from skin (only in areas you'll eat--don't stress over skin flaps) by pinching between a paring knife and thumb. Score skin (lightly slice with a long, sharp knife with a thin blade) over breast in a crosshatch pattern *without cutting past fat into meat*. Salt all over, liberally and rub with black pepper to taste. Place duck, breast side UP, in an ovenproof casserole dish or roasting pan.
Place duck in oven; set timer for 90 minutes. Meanwhile, in a small saucepan over low heat, make a glaze by combining the maple syrup, ground cinnamon, fresh ginger, and pressed garlic. Cook carefully until the liquid is reduced by about 1/3 and the mixture has thickened.
After 90 minutes, remove duck from oven. Carefully flip duck so it is breast side DOWN. Scatter the apples around the dish, including inside the duck cavity. Pour about half of the glaze over the duck and return dish to oven for 60 minutes.
After an hour, remove the duck from the oven. Carefully flip duck so it's breast side UP again. Pour remaining glaze over duck and return dish to oven for 30-60 minutes, until done, which is 135° measured with a meat thermometer at the thickest part of the duck breast.Try to contain yourself as delicious aromas permeate your abode!