Cane Syrup-Glazed Roasted Duck  Duck and Goose  65 reads

Cane Syrup-Glazed Roasted Duck


1/2 cup fresh orange juice
1/4 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
1/2 cup diced red onion
2 tablespoons orange zest
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh tarragon
1/2 teaspoon smoked chipotle
1/3 teaspoon smoked paprika
1/3 teaspoon cayenne pepper
1 (4- to 5-pound) duck
1/4 cup extra-virgin olive oil
1/4 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 1/2 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 1/2 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.

serves 4


Rating 2.33/5
Rating: 2.3/5 (3 votes)
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