The Best Bourbon Cookbook: Booze-Infused Sweet & Savory Recipes - Everything tastes better with Bourbon, America's Native Spirit! by Christina Tosch

Author:Christina Tosch [Tosch, Christina]
Language: eng
Format: epub
Published: 2019-12-09T23:00:00+00:00

Orange, Bourbon, and Molasses Glazed Roasted Duck

The perfect holiday roast to suit any special occasion or seasonal holiday.

Servings: 8-10

Total Time: 11hours 50mins

Ingredients:

• 2 (6 pound) whole ducks (remove and discard giblets)

• 2 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 cup orange marmalade

• ¼ cup bourbon

• 3 tbsp molasses

• 1 tbsp freshly squeezed lemon juice

• ¼ tsp ground ginger

• ¼ tsp dried crushed red pepper

Directions:

1. Rinse the ducks and pat dry using kitchen paper towels. Remove the excess fat and skin.

2. Tie the duck's legs together using kitchen string and chill in the fridge, uncovered for 10-24 hours.

3. Preheat the main oven to 450 degrees F.

4. Allow the ducks to stand for 15 minutes at room temperature.

5. Using a metal fork, prick the legs, thighs, and breasts.

6. Brush salt and black pepper all over the ducks.

7. Place the ducks, breast side facing upwards, on a wire baking rack, in an aluminum foil-lined jelly-roll tin and bake in the oven for 45 minutes.

8. In the meantime, in a pan, stir the orange marmalade with the bourbon, molasses, lemon juice, ginger, and crushed red pepper. Over high heat, bring to boil.

9. Turn the heat down to moderate and while frequently stirring cook for 10-15 minutes, until the mixture reduces to approximately 1 cup.

10. Take the ducks out of the oven and spoon the fat from the pan.

11. Brush the duck all over with the orange marmalade glaze.

12. Turn oven’s temperature down to 350 degrees F and bake for 20-25 minutes, until the meat registers 180 degrees F on a meat thermometer.

13. Let rest the duck for 15 minutes before serving.

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