Glazed Duck

I really enjoy duck. It is probably because we have French heritage in Quebec that duck is such a common dish that can be found at typical Quebec / French restaurants. Since I found a whole one at Christmas time at the supermarket at a really good price, there was nothing stopping me :) I have already posted about the cider / beer duck legs so here a recipe for a glazed duck

Glazed Duck & Spinach Potatoes

Ingredients:

1 whole duck
4 oranges
1/4 cup balsamic vinegar
1/2 cup honey
1/4 cup maple syrup
4 potatoes
3 cups of chicken or duck broth
200grs frozen spinach
salt and pepper


Pre-heat oven at 160 degrees.

In a oven pan, place duck and salt and pepper. (You can see the neck on the picture which I used to make the duck broth to baste it).

Baste the duck with about 1 cup of broth and the juice of 2 oranges.

Cook the duck brest side up for 1 hour.



In the meantime, prepare the glaze. Mix together the honey, balsamic vinegar, maple syrup and the remaining orange juice.

Heat a pan and simmer the glaze until it becomes thick.

After the first hour of cooking, remove the duck and flip it over.

Baste with more broth.

Cook for another hour.
 
Glaze the duck and return to the oven to brown.

Remove some of the juices from the pan and reserve.

Peel and dice the potatoes.

In a large pan, heat some of the reserved duck juices.

Add the potatoes and cook.

Flip the duck around and glaze.

Return to oven to brown.

When the potatoes are starting to roast, add the frozen spinach.

While the duck is browning and the potatoes cooking, use the remaining duck juices and broth to make a sauce (using a roux).

The potatoes should be fine by then. Just look how amazing those look :)

Remove the duck from the oven and admire your masterpiece :)

Let rest for a few minutes in order for the juices to spread and start slicing.

Serve the duck with the potatoes and the gravy.

Enjoy :)