1 4-5 pound
duck, excess fat trimmed
yellow onion, quartered
carrots, peeled and chopped
Granny Smith apples, peeled, cored, and cut into 1/2-inch-thick rings
salt and pepper, to taste
- To prepare the glaze: Cook the wine in a medium saucepan over medium heat for 30 minutes, or until reduced to 2 cups. Stir in the honey and cook for 30 minutes, or until reduced to 3 cups. Reserve 2 cups of the glaze for the apples.
- To prepare the duck: Preheat the oven to 400ºF. Season the duck cavity with salt and pepper. Pierce the skin with a fork 10 to 15 times, to release the fat during cooking. Place the onion, carrots, and celery in a roasting pan and place the duck on top. Roast for 15 minutes.
- Remove the duck from the oven and brush the outside with the glaze. Decrease the oven temperature to 350ºF and cook, basting occasionally with the glaze, for 45 to 60 minutes, or until golden brown and crispy and the juices from the cavity run clear. Remove from the oven, let rest for 15 minutes, and then carve.
- Meanwhile, prepare the apples: About 45 minutes before the duck is ready, place the apples in a small baking pan. Pour in 2 cups of the glaze, cover, and bake at 350ºF for 30 minutes. Uncover and cook for 15 minutes, or until tender.
- To prepare the sauce: Drain the cooking liquid from the apples into a small saucepan. Strain any pan drippings from the duck through a fine-mesh sieve, remove the fat, and add to the saucepan. Cook the sauce over medium heat for 5 minutes, or until warm.
- Arrange apple rings in the center of each plate, sprinkle with fresh rosemary, and place sliced duck meat on top. Spoon the sauce over the duck and around each plate.
If you have difficulty finding a whole duck, substitute breasts. Sear them, skin side down first, in a hot pan and brush often with the glaze during the remaining cooking time.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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