Roast Duck With Chipotle Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot07 | 1 | Servings | |
INGREDIENTS
| 2 | c | Freshly-squeezed orange |
| juice | ||
| 1/2 | c | Honey |
| 1 | c | Chipotle pickling juice, see |
| * Note | ||
| or 1 cup red wine vinegar | ||
| Salt, as required | ||
| Freshly-ground black pepper | ||
| as required | ||
| 5 | lb | Duck, halved and |
| backbone removed |
INSTRUCTIONS
Note: See the "Pickled Chipotles / Chipotle Vinegar" recipe which is included in this collection. To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees. Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees and roast 45 minutes longer. Remove duck from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping. This recipe yields 2 (??) servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6162 broadcast 12-19 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-01-1997 NOTES : Joe's note: Somehow 5 pounds of duck doesn't compute into 2 servings to me (maybe 4 servings ???). Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3838
Calories From Fat: 962
Total Fat: 106.4g
Cholesterol: 11680.2mg
Sodium: 3187.7mg
Potassium: 6368.1mg
Carbohydrates: 275.9g
Fiber: 1.7g
Sugar: 182.4g
Protein: 429.3g