Recipe courtesy of Brandon Jew
Print
Total:
2 hr
Prep:
1 hr
Cook:
1 hr
Yield:
12 servings to share
Level:
Advanced
Total:
2 hr
Prep:
1 hr
Cook:
1 hr
Yield:
12 servings to share
Level:
Advanced

Ingredients

  • 1 whole Long Island duck
  • 1/2 cup honey
  • 1 teaspoon whole allspice berries
  • 2 whole star anise
  • 2 slices ginger
  • 2 strips tangerine peel
  • 2 cups duck or chicken stock
  • 2 tablespoons pine nuts
  • 1 cup 1/2-inch diced turnips
  • 1 tablespoon vegetable oil
  • 2 blood oranges, peeled and sliced 
  • 1/2 cup white wine
  • 1 clove green garlic, minced
  • 1/2 cup 1/2-inch winter melon, optional
  • Pinch sea salt
  • Sliced kumquats, for garnish
  • Fresh chervil leaves, for garnish 

Directions

Watch how to make this recipe.

Special equipment: trussing needle cotton butcher's twine sanitized air (bicycle or ball) pump

Leaving the skin intact, remove the neck bone from the duck and reserve for later use. Fold the excess skin over the cavity openings on either end of the duck and sew securely shut with the twine. Cut a small "tracheotomy" slit just big enough for the nozzle of the air pump. Combine 1/2 cup of water with the honey, allspice, star anise, ginger and tangerine peels. Bring to a boil, then remove from the heat. Insert the nozzle and slowly pump air into the duck until it inflates and the skin pulls away from the meat. Baste with the honey glaze for several minutes. Hang the duck or prop upright in the refrigerator for 24 hours to dry.

Preheat the oven to 325 degrees F (300 degrees F if using convection). Remove the duck from the refrigerator and bring to room temperature. 

Remove the strings from the duck and trim away excess neck skin. Split the duck in half from tip to tail. Place a rack over a roasting pan and add some boiling water to bottom of pan, but not touching the rack. Place the duck halves on the rack cut-side down and roast for 30 minutes. Remove the pan from the oven and rest for 15 minutes.

Turn the heat up on the oven to 450 degrees F. 

Meanwhile, in a saucepan bring the neck bone and stock to a simmer for 15 minutes. Add the pine nuts and braise for 1 minute, then remove with a slotted spoon and set aside. Add the turnips to the stock and braise until tender, 30 minutes. Remove the turnips with a slotted spoon and set aside. Remove the stock from the heat and reserve. 

While the turnips braise, pour out any liquid left in the duck roasting pan. Place the duck on a rack over the drained pan and roast to color and crisp skin, 15 to 20 minutes. Remove and rest the duck 15 minutes before serving. 

In a medium skillet, heat the oil over medium-high heat. Add the blood oranges in a single layer and caramelize for about 1 minute per side, then remove and set aside. Deglaze the pan with white wine and add the green garlic, winter melon if using, braised pine nuts and salt. Add 1 cup of the stock and bring to a boil. Reduce the heat and simmer for 2 minutes. Set aside until ready to serve. 

Carve the duck and arrange on a plate with the caramelized blood oranges and braised turnips. Spoon the sauce over the top and garnish with kumquat slices and chervil leaves.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Spiced Honey-Glazed Chicken Wings

Recipe courtesy of Andrea Albin

Peking Duck

Recipe courtesy of Ching-He Huang

Honey Hoisin Glazed Wings

Recipe courtesy of Kelsey Nixon

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Crispy Duck

Recipe courtesy of Ching-He Huang

Peking Duck Spring Rolls

Recipe courtesy of Ching-He Huang

Planked Salmon with Honey-Balsamic Glaze

Recipe courtesy of Michael Chiarello

Garam Masala Glazed Carrots

Recipe courtesy of Kelsey Nixon

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Late Nite Eats

6:30pm | 5:30c

Late Nite Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Paradise

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Trending Videos

So Much Pretty Food Here