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Roast Duck with Passionfruit Glaze

Little ChefLittle Chef Posts: 4,725
edited November -1 in EggHead Forum
Haven't done a whole roast duck in a longggg time, and saw a nice 5 pounder at RD and couldn't resist. I apologize ahead of time to any and all Doctors, Cardiologists, or other health conscious people out there... :blush: :whistle:

Trimmed it up, removed the wing tips, pierced the skin all over the fatty places, Salt and Pepper inside and out....put the zest of a nice orange and chopped a small onion, thyme and a few sprigs of rosemary from the garden for the cavity....Put on the roasting rack, and made SURE there was a drip pan to catch all the awesome DUCK FAT!!! :woohoo: :laugh: :silly: :laugh:

Dome 400*....Indirect.....
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About 45 minutes in,put some halved fingerling potatoes in the "drippings" (aka Duck Fat!!)
Here they are about 20 minutes later when I pulled the duck off to rest....
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Duck resting....
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Made one mistake at this point, I should NOT have given it the final coat of Passionfruit Glaze AFTER it came off the Egg. The skin was SOO crispy....but that last coat ruined the skin. :angry:

And the plated pic....Duck Leg, thigh, and a couple slices of the breast, with the totally delicious fingerlings, (and yes...the healthy part... :ermm: ) Wilted swisschard with garlic. (the greens will help clean out the arteries, right?? :whistle: )
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Bottom line..I'll stick to duck breasts on their own, because I really prefer them med rare. But all in all, a very delicious dinner. :)
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