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Roast Duck with Apricot-Maple Glaze
by
Pamela Steed Hill
Calificación: 4.0
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,%20maybe%20an%3C/p%3E%3Cp%3Eeasy%20cooking%20method%20and%20sweet%20and%20sticky%20glaze%20will%20change%20your%20mind.%3C/p%3E%3Cp%3EDuck%20has%20dark,%20oily%20meat%20that%20benefits%20from%20a%20long,%20slow,%3C/p%3E%3Cp%3Elow-temperature%20braise.%20The%20thick%20skin%20will%20shrink%20as%20the%20fat%20renders,%20leaving%3C/p%3E%3Cp%3Emoist,%20tender%20meat%20beneath%20it.%20(Note:%3C/p%3E%3Cp%3EThis%20is%20not%20a%20recipe%20for%20crispy%20skin%E2%80%94that%20would%20require%20a%20higher%20temperature%3C/p%3E%3Cp%3Efor%20a%20shorter%20time.)%3C/p%3E%3Cp%3EScoring%20the%20skin%20before%20cooking%20helps%20render%20the%20fat.%20Just%20be%20sure%20to%3C/p%3E%3Cp%3Ecut%20carefully%20so%20that%20only%20the%20skin%20is%20scored,%20not%20the%20meat.%3C/p%3E%3Cp%3EThe%20simple%20glaze%20here%20is%20brushed%20on%20about%2015%20minutes%20before%20the%20duck%20is%3C/p%3E%3Cp%3Edone.%20Otherwise,%20a%20little%20salt%20and%20pepper%20and%20plenty%20of%20time%20are%20all%20you%20need%3C/p%3E%3Cp%3Eto%20get%20this%20special,%20inviting%20dinner%20on%20the%20table.%3C/p%3E%3Cp%3ETry%20a%20simple%20side%20of%20Brown-Sugar%20Sweet%20Potatoes%20with%20the%20duck!%3C/p%3E%3Cp%3EPreparation%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20300%C2%B0%20F.%3C/p%3E%3Cp%3ERemove%20any%20innards%20from%20the%20cavity%20and%20rinse%20the%20duck%20under%20cold%20water.%3C/p%3E%3Cp%3EPat%20dry.%20Remove%20excess%20skin,%20tail,%20and%20any%20quills%20from%20the%20duck.%3C/p%3E%3Cp%3EUse%20a%20sharp%20knife%20to%20score%20the%20skin%20in%20a%20crosshatch%20pattern.%20(Be%20careful%3C/p%3E%3Cp%3Enot%20to%20cut%20into%20the%20meat.%20Score%20only%20the%20skin.)%3C/p%3E%3Cp%3ERub%20the%20cavity%20and%20outside%20of%20the%20duck%20with%20salt%20and%20pepper.%20Truss%20the%3C/p%3E%3Cp%3Elegs%20with%20kitchen%20twine%20and%20place%20the%20duck%20breast-side%20up%20on%20a%20rack%20in%20a%3C/p%3E%3Cp%3Eroasting%20pan.%3C/p%3E%3Cp%3EDuck%20with%20Innards%20and%20Extra%20Skin%20Scored%20SkinDuck%20Ready%20to%20Roast%20Roast%20the%20duck%201%20hour.%3C/p%3E%3Cp%3ETurn%20the%20duck%20breast-side%20down%20and%20roast%201%20hour.%3C/p%3E%3Cp%3ETurn%20the%20duck%20breast-side%20up%20again%20and%20roast%2030%20minutes.%3C/p%3E%3Cp%3EDuck%20after%201%20Hour%20Duck%20after%202%20Hours%20Duck%20after%202nd%20Turn%20Meanwhile,%20make%20the%20glaze.%20Combine%20the%20apricot%20jelly,%20maple%20syrup,%3C/p%3E%3Cp%3Eorange%20juice,%20honey,%20and%20soy%20sauce%20in%20a%20small%20skillet%20or%20saucepan.%20Season%3C/p%3E%3Cp%3Elightly%20with%20salt%20and%20pepper%20and%20bring%20to%20a%20simmer%20over%20medium-low%20heat.%3C/p%3E%3Cp%3EReduce%20the%20heat%20to%20low%20and%20cook%20until%20the%20glaze%20has%20slightly%20thickened,%3C/p%3E%3Cp%3Eabout%2020%20minutes.%20Remove%20from%20the%20heat.%3C/p%3E%3Cp%3EBrush%20the%20duck%20with%20the%20glaze%20and%20roast%2015%20minutes.%3C/p%3E%3Cp%3EGlaze%20Beginning%20to%20CookCooked%20GlazeRoast%20Duck%20with%20Glaze%3C/p%3E%3Cp%3ERemove%20the%20duck%20to%20a%20cutting%20board%20and%20let%20rest%2010%20minutes.%20Carve,%20serve,%20and%20enjoy.%3C/p%3E%3Cp%3ERoast%20Duck%20with%20Apricot-Maple%20Glaze%3C/p%3E){kind=link}