The flavor, the work, the love, your BEST SUKKOT YET!
MAKE IT!
Ingredients
1 whole duck (about 5–6 lbs)
¼ cup kosher salt
3 Tbsp Clos Mesorah olive oil
3 Tbsp Pinch Busy Chicken Blend
1 lemon, quartered
1 orange, quartered
Glaze
¾ cup honey
4 Tbsp soy sauce
4 Tbsp Tuscanini Mandarin juice
Zest of 1 orange
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Glaze Directions
1. In a small saucepan over medium heat, combine the honey, soy sauce, mandarin juice, and orange zest.
2. Simmer for 8–10 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. Tie the duck legs together with butcher’s twine (a simple knot is fine).
2. Season the duck generously on all sides with kosher salt.
3. 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. Remove the duck from the fridge. Pat the skin completely dry with paper towels.
2. With a sharp knife, score the breast skin in a crosshatch pattern, being careful not to cut into the meat.
3. Rub the duck with olive oil, then season generously on all sides with Pinch Busy Chicken Blend.
4. Stuff the cavity with the quartered lemon and orange.
Roasting:
1. Preheat the oven to 450°F (230°C).
2. Place the duck breast-side down on a wire rack set in a roasting pan. Roast for 20–25 minutes.
3. Remove the duck from the oven, flip breast-side up, and brush generously with the glaze.
4. Reduce oven temperature to 325°F (165°C).
5. Continue roasting for 1 ½ hours, brushing with glaze every 25 minutes.
Total Cook Time: 1 hour 50 minutes
Roast at 450°F for 20 minutes
Reduce heat to 325°F and continue roasting for 1 hour 30 minutes, or until the internal temperature reaches 165°F
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.