Ingredients: |
Ingredients: 1 (5 to 6 pound) whole duck
1 sweet yellow onion, quartered
2 tablespoons butter
8 mandarins, divided
2 lemons
5 tablespoons honey, divided
Kosher salt
Freshly ground pepper
1 bunch fresh thyme
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Directions: |
Directions:Preheat oven to 475 F.
Take the duck out of the refrigerator 30 minutes before preparing it.
Melt the butter and add it to a mixing bowl. Mix in the juice of 2 mandarins and 1 tablespoon of honey. Cut the remaining mandarins into eighths and add them to the mixture.
Using a sharp knife, score the duck's skin in a crosshatch pattern. Avoid cutting into the duck's meat. Generously season the duck inside and out with kosher salt and freshly ground pepper. Trim any excess fat around the duck's cavity. Stuff the duck's cavity with the fruit stuffing, then pour in the juice from the bowl.
Criss-cross the duck's legs, and secure with kitchen twine. Place the duck breast-side up on a rack inside of a roasting pan.
Put the duck into the preheated oven, and roast for 10 minutes. Lower the temperature to 300F and roast the duck for 50 minutes.
Turn the duck breast-side down, and roast for 30 minutes. Turn the duck breast-side up, and roast 30 minutes. Turn the duck breast-side down, and roast 30 more minutes.
While the duck is roasting, combine the juice of 2 lemons, 4 tablespoons of honey, and the fresh thyme in a saucepan. Heat the mixture over medium heat until the thyme turns brown. Remove the thyme, lower the heat, and simmer until thickened.
Turn the duck breast-side down, and roast 30 minutes. If you want to roast vegetables under the duck, add them now. Take the duck out of the oven and brush the breasts with the lemon-honey-thyme glaze.
Increase the oven temperature to 475F and roast the duck a final 15 minutes. Watch the duck carefully so the glaze doesn't burn.
Take the duck out of the oven and transfer it to a cutting board. Let it rest 15 minutes before carving. |
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