Whole Duck with Green Peppercorn Glaze

Recipe courtesy Alex Guarnaschelli
Show: Alex's Day Off Episode: A Birthday Dinner
TOTAL TIME: 1 hr 50 min
Prep: 5 min
Inactive Prep: 15 min
Cook: 1 hr 30 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 1 (5 1/2-pound) whole Long Island duck
  • Salt
  • 6 cups water
  • 1 cup light soy sauce, divided
  • 1/3 cup honey, plus 1/4 cup
  • 1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
  • 1/4 cup champagne vinegar
  • 2 tablespoons dry Marsala
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.

Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.

In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)

Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.

Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.

Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
(Chef's Note: Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It's delicious!)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on April 28, 2012

    Flag

    I have never cooked a duck until this evening and my family is singing my praises. The duck turned out crispy and the sauce was WONDERFUL and simple to make. I couldn't find green pepercorns in brine so substutited the brine from capers and used black pepercorns. It worked really well. We also did the chipollini onions and they were very tasty cooked in duck fat but then again, what isn't delicious when cooked in duck fat..... Thanks Alex

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.