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Roast Duck with Passionfruit Glaze
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Little Chef
Posts: 4,725
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... 
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.....
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....
Duck resting....
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.
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?? )
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.
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.....
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....
Duck resting....
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.
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??
)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.
Comments
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Nice looking cook there LC, I bet those taters where awesome also. Good Eats!
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LittleChef,
That duck look awesome. Congrats on the cook. Great pictures too.
Ben -
Thanks Steve!!! Can't wait to see all of you!! :woohoo: :laugh: Safe travels my friend!
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Thanks PooT! I can almost confess the 'taters as my favorite part... :laugh: :silly:
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Thanks Ben....'Twas pretty tasty!! Loved your Osso Buco post earlier, too! Congrats to you!
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Morning Michelle:
That is beautiful! I do believe it is time to cook some duck soon! And the tators look mighty fine also! Great job!Have a GREAT day!
Jay
Brandon, FL
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Michelle, the duck looks perfect. Wish I was there to taste it. I agree with you, duck fat RULES.
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Michelle.........this is one of my very favourite dishes....FELICIDADES!!!! Looks explendid!!!! Saved to my favourites
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Wow,,, you'll make a quacker fan outa me yet :woohoo:
Looks great LC -
Thanks Jay! Was pretty tasty, but the 'taters were my fave....
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Thanks Jay! Was pretty tasty, but the 'taters were my fave....
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Thanks Faith! I must admit, one of my regrets of this cook was that all that awesome fat needs to be discarded now.... :laugh: :silly: . I have a quart of fat frozen though, so I guess I shouldn't cry about a cup....lol. It was put to good use.
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Thanks Beli!! Can't wait to finally meet you! :laugh:
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WoW!Me thinks you may have flung a cravin on me!AWSOME cook L.C. AS ALWAYS! I SO enjoy your cooks and pics.Keep it up!
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You're making this for the fest, right?
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Good Lawd that looks good!!! Duck fat rules!!!
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Thanks Pat!! Don't know what you're missin'.... :laugh: :silly: I keep laughing with Tim, because when we met, he hated lamb, veal, duck, any foul other than chicken....and was a white meat chicken fan. Well....now lamb is on the top of his list, especially lamb burgers, rack of, and shanks... he loves duck, quail, pheasant....and now we fight for thighs and legs on the chicken!!! :woohoo: :laugh: :silly: :laugh: He has been an excellent learner!! Careful... same thing might happen to YOU!!
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I'm a good student :woohoo: :laugh:
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LOL Hoss! Thanks my friend!! I am still trying to figure out if "flung" is something good.... :huh: :silly: j/k of course. Thanks again.
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I was thinking about it for Thursday, but I'm not allowed to show up early.... :laugh: :P
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Thanks Anna...and yes, duck fat is A#1 in MY book!! Looking forward to seeing you again in Atlanta!!! :laugh:
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You are now.
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Duck season is coming fast and that looks great Lil Chief!! Remember when I tryed potatoes with duck last year and they were not done? Yours look perfect!! Sorry if the glaze messed up the skin but it looks great AS ALWAYS on this end!
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ROFL!!!! Got an RD nearby??? :laugh: :silly: :laugh:
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Wow that sounds great! I sure would love to try some of that. Ity seems that everytime we have tried duck at restaurant, it wasn't good. Some parts were good, but never the whole thing. I may need to try some this winter.
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Thanks for the great recipe,duck season opens in 2 weeks and need ideas.Wild duck doesn't have the fat content,but I can work around that.
GOOD EATS AND GOOD FRIENDS
DALE -
That is a delicious looking meal LC
Ross -
LC,
OMGoodnes what a great lookin' cook. Awesome!
I see you used the V rack. You don't see many folks using it.
BTW: I used to eat at a steak house in Livingston, NJ that fried their taters in duck fat. Novel but really good!! -
Mmm, duck!! Great cook LC! Like dem greens. Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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