When you need a showstopping meal, a whole roasted duck does the trick.
Cane Syrup-Glazed Roasted Duck
Yields: 4 servings
- ½ cup fresh orange juice
- ¼ cup firmly packed light brown sugar
- 5 tablespoons unsalted butter, divided
- 3 tablespoons Steen’s Cane Syrup
- 2 tablespoons orange blossom honey
- 1 teaspoon kosher salt, divided
- ½ cup diced red onion
- 2 tablespoons orange zest
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh tarragon
- ½ teaspoon smoked chipotle
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 (4- to 5-pound) duck
- ¼ cup extra-virgin olive oil
- ¼ teaspoon ground black pepper
- 2 sprigs fresh tarragon
- 2 sprigs fresh basil
- 2 sprigs fresh sage
- Garnish: orange slices, sage, and tarragon
- Preheat oven to 375°. Place a roasting rack in a roasting pan.
- In a medium saucepan, bring orange juice, brown sugar, 4 tablespoons butter, cane syrup, honey, and ½ teaspoon salt to a boil over medium-high heat. Reduce heat, and simmer until thickened, about 20 minutes.
- In a small sauté pan, heat onion, orange zest, chopped herbs, chipotle, paprika, cayenne, and remaining 1 tablespoon butter over medium heat. Cook until fragrant, about 3 minutes; stir into glaze. Reserve half of the glaze for basting.
- Rinse duck, and pat dry with paper towels. Place duck, breast side up, on prepared rack. In a small bowl, whisk together oil, pepper, and remaining ½ teaspoon salt. Brush duck with oil mixture. Stuff duck with herb sprigs.
- Bake for 20 minutes. Brush duck with some of the basting glaze, and bake until a meat thermometer inserted in thickest portion of breast registers 165°, about 40 minutes more, brushing duck with remaining basting glaze halfway through. Remove from oven. Rewarm glaze in saucepan. Serve with duck. Garnish with orange slices, sage, and tarragon.