Roasted Duck with Honey Herb Glaze

December 19, 2014
We love duck at our house and it's especially great for a holiday dinner. What's great about this recipe is the glaze is free of sugar and soy and it makes 1 - 1 1/2 cups of rendered duck fat, which is great for roasting veggies!
Coconut Free
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
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Ingredients

  • 1 – 5 pound duck
  • Sea salt

Steps

  • Preheat oven to 300ºF
  • Wash duck and pat dry
  • Cut off excess fat and skin around neck and cavity, set aside to render (instructions below)
  • Diagonally cut across the breasts through the skin and fat being careful not to cut into the meat, creating a sideways checkerboard and poke all over with sharp knife, especially in more fatty regions
  • Salt duck’s cavity and fold wings behind back
  • Put duck in a roasting pan with a rack so all the excess fat will be able to drain out
  • Put duck in oven for 1 hour breast side up
  • Poke again and flip, leave in for 1 hour breast side down
  • Poke and flip, leave in for 1 hour breast side up
  • Poke and flip, leave in for 1 hour breast side down
  • Poke and flip, increase oven temperature to 400ºF, leave duck in 10 minutes breast side up
  • Pour out rendered duck fat from bottom of the pan
  • Brush duck with Honey Herb Glaze, put in oven for another 5-7 minutes breast side up
  • Rest for 15 minutes before carving

Honey Herb Glaze

Ingredients

  • 2 tablespoons local honey
  • Juice of 1 1/2 limes
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh parsley, finely choopped

Steps

  • Mix all ingredients together

Rendering Duck Fat

Ingredients

  • Excess fat and skin from around neck and cavity
  • 1/2 water
  • Sea salt

Steps

  • Cut fat and skin into about 1 – 1 1/2 inch pieces
  • Place fat and skin in medium sauce pan with water, place on stove over medium heat
  • Once the bubbles are no longer rising from the bottom and the skin has turn golden it’s done
  • Filter out the fat from the skin 
  • The fat will be liquid, but will harden once cooled can be stored in the fridge for 3 months and the freezer for 6 months
  • The fried skin are “crunchies” and are a delicious special snack or a great topping to soups and salads, sprinkle with some sea salt and let cool
Enjoy and Happy Holidays!

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