The flavor, the work, the love, your BEST SUKKOT YET!
MAKE IT!
Ingredients
1 whole duck (about 5โ6 lbs)
ยผ cup kosher salt
3 Tbsp Clos Mesorah olive oil
3 Tbsp Pinch Busy Chicken Blend
1 lemon, quartered
1 orange, quartered
Glaze
ยพ cup honey
4 Tbsp soy sauce
4 Tbsp Tuscanini Mandarin juice
Zest of 1 orange
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Glaze Directions
1.โ โ In a small saucepan over medium heat, combine the honey, soy sauce, mandarin juice, and orange zest.
2.โ โ Simmer for 8โ10 minutes, stirring occasionally, until the glaze thickens and becomes sticky. Remove from heat and set aside.
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Duck Directions
Prep (the night before):
1.โ โ Tie the duck legs together with butcherโs twine (a simple knot is fine).
2.โ โ Season the duck generously on all sides with kosher salt.
3.โ โ Place the duck on a wire rack set over a sheet pan. Refrigerate uncovered overnight to help dry out the skin.
Day of roasting:
1.โ โ Remove the duck from the fridge. Pat the skin completely dry with paper towels.
2.โ โ With a sharp knife, score the breast skin in a crosshatch pattern, being careful not to cut into the meat.
3.โ โ Rub the duck with olive oil, then season generously on all sides with Pinch Busy Chicken Blend.
4.โ โ Stuff the cavity with the quartered lemon and orange.
Roasting:
1.โ โ Preheat the oven to 450ยฐF (230ยฐC).
2.โ โ Place the duck breast-side down on a wire rack set in a roasting pan. Roast for 20โ25 minutes.
3.โ โ Remove the duck from the oven, flip breast-side up, and brush generously with the glaze.
4.โ โ Reduce oven temperature to 325ยฐF (165ยฐC).
5.โ โ Continue roasting for 1 ยฝ hours, brushing with glaze every 25 minutes.
Total Cook Time: 1 hour 50 minutes
Roast at 450ยฐF for 20 minutes
Reduce heat to 325ยฐF and continue roasting for 1 hour 30 minutes, or until the internal temperature reaches 165ยฐF
Finishing:
Remove from the oven and let rest for at least 15 minutes before carving.
Transfer to a platter and garnish with fresh kale and assorted citrus slices for a beautiful centerpiece.