Honey Roasted Duck with Potatoes and Shallots
3 Hours Plus Chilling
Most ingredients are available in Antonio’s Market!
1 whole Peking Duck (5-5 1/2lbs)
1 1/4 cups Acacia Honey
1 1/2 tsp Fennel Pollen
2 tsp Thyme Leaves
10 ea Shallots, Peeled
6 ea Yukon Gold Potatoes, Halved Lengthwise (Approximately 2lbs)
1/2 cup Coarse Salt
Freshly Ground Black Pepper
Method of Preparation
1. A day or two before roasting, remove the giblets and neck from the cavity of the bird.
2. Using tweezers, pluck any stray pinfeathers from the duck.
3. Trim the neck flap and excess fat from around the cavity.
4. Rinse and dry the duck well.
5. Set the duck, breast side up, on a rack on a rimmed baking sheet.
6. Rub the outside of the duck with 1/4cup of coarse salt.
7. Pat the remaining salt over top.
8. Refrigerate, uncovered, overnight or for up to 2 days.
9. Preheat the oven to 425 degrees F.
10. In an 8 to 10 quart wide heavy pot, bring 4 quarts of water and 1 cup of honey to a boil.
11. Rinse the duck with cold, running water.
12. Place the duck into the pot of boiling water.
13. Drain the duck after 5 minutes and pat dry well.
14. Pierce the duck skin all over.
15. Tie the legs together with kitchen twine.
16. Arrange the potatoes and shallots in a roasting pan.
17. Set the duck on top of the vegetables, breast side up.
18. Roast for 30 minutes.
19. Reduce the oven temperature to 325 degrees F.
20. Continue roasting for 1 hour and 45 minutes more.
21. Transfer the duck to a cutting board.
22. Brush with 1 tbsp of the remaining honey.
23. Let the duck rest for 15 to 20 minutes, brushing with 1 tbsp of honey every 5 minutes.
24. Meanwhile, season the potatoes and shallots with a generous pinch of salt.
25. Return the vegetables to the oven to keep warm.
26. Carve the duck.
27. Arrange the potatoes, shallots and duck on a serving platter.
28. Sprinkle with the fennel pollen, thyme and pepper.
29. Serve hot.
La Cucina Italiana Magazine, May/June 2013 Issue