Whole Duck with Green Peppercorn Glaze

  4.0 – 1 reviews  • Poultry
Level: Intermediate
Total: 1 hr 45 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

  1. 1 5 1/2-pound whole Long Island duck
  2. Kosher salt
  3. 1 cup light soy sauce
  4. 1/3 cup plus 1/4 cup honey
  5. 1 3/4-ounce jar or can green peppercorns in brine (about 2 tablespoons)
  6. 1/4 cup champagne vinegar
  7. 2 tablespoons dry Marsala

Instructions

  1. Preheat the oven to 500˚ and arrange the oven rack in the center. Remove the innards of the duck and reserve them for another use or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
  2. In a pot large enough to hold the duck, combine 6 cups water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast-side down, in the pot. Let it simmer 30 seconds, basting the top with the liquid. Remove the duck and arrange it, breast-side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around the duck as it cooks. Tie the legs together with kitchen twine. 
  3. Put the roasting pan in the oven and turn the temperature down to 400˚. Cook for 30 to 35 minutes, until the duck is well browned. Remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. 
  4. Return the duck to the oven and cook for another 45 minutes to 1 hour, depending on the size of your duck, or until well browned all over.
  5. When the duck is almost done, in a medium pot, combine the vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, the Marsala and the green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce to a thin syrup and the flavors to blend, 10 to 15 minutes. 
  6. Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150˚ when an instant-read thermometer is inserted into the thigh meat. Transfer the duck to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh with salt, if desired, and top with the remaining glaze. Reserve any fat that accumulated at the bottom of the pan and use for the onions.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 1009
Total Fat 88 g
Saturated Fat 30 g
Carbohydrates 23 g
Dietary Fiber 0 g
Sugar 21 g
Protein 29 g
Cholesterol 171 mg
Sodium 1290 mg

Reviews

Deborah Burke
this didn’t turn out quite as i had hoped.  first time cooking duck but i’ll try again.  my duck was obviously smaller so it was a bit overcooked. i should have realized  and adjusted the cooking time.  the skin was not anywhere as dark as alex’s end product.  the duck had good flavor.  

 

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