Okay guys! I’ve been gone for a minute doing some “organic farming” research in Vancouver, BC, Canada. It was really a blast and you should be sure to check out our photos on Facebook, and look out for our newsletter with all the details of what we learned late December!
Keena’s Kitchen has been very busy this holiday season, yet we’ve been thinking a lot about how we could help you make your holiday season special this year! So, if you’re looking to cook something a little different as a main course this year, and you’re tired of the same old turkey--this is a MUST READ!
I am a big fan of duck in all of its splendor and if you are too, this recipe is definitely for you! Don't forget to source an organic, sustainable duck for this preparation! There are many different breeds of duck; and each type yields very different products. In addition to the common White Pekin ducks, Muscovy, Moulard, and Mallard ducks are also marketed in the United States. The most popular breed in the United States is White Pekin or Long Island Style duck (not to be confused with Peking, which is a style of cooking duck). When you visit a restaurant or a grocery store, chances are it is White Pekin. To source an organically-raised, free range Pekin duck, visit Salmon (“I think I’m in love”) Creek Ranch. Note that the ranch really showcases their Muscovy ducks as these are very prized birds and extremely sought after by Chefs all over the world--but they do offer Pekin ducks as well.
Try Keena’s California Soul™ sweet and savory recipe to make one of these fantastic ducks for your next holiday meal!
Pomegranate Pineapple Glazed Duck
Glaze
1 Cup Raw Pomegranate Juice (no added sugar)
1/2 Cup Raw Pineapple Juice (no added sugar)
1 Cup Port Wine
1 Cinnamon Stick
2 Anise Stars
5 Whole Allspice Pellets
5 Whole Cloves
1 Lemon (zest completely peeled and flesh reserved)
1 Tblsp. Raw Agave Nectar (Light)
In a medium saucepan, mix all ingredients and heat on medium high until just boiling. Reduce heat to medium/medium low and simmer until mixture is reduced by a little more than half. Remove from heat and let cool--mixture will begin to thicken upon standing. Set aside for glazing duck. Mixture can be prepared the night before and refrigerated.
Roasted Duck (Glazed)
1 Large Organic Duck (about 5-7lbs.)
1/4 cup of Keena’s California Soul™ Smoked Ginger Spice Rub
1/8 cup of Grape Seed Oil
1 Medium Whole Bulb of Garlic (unpeeled and sliced in half so the garlic is exposed)
1 Large Cipollini Onion (unpeeled and sliced in half so the onion is exposed)
2 Large Sprigs of Rosemary (whole)
1 Tblsp. White Pepper Corns
The Flesh of the leftover lemon sliced in thin round slices
The Whole Spices (leftover from the glaze, strained and wrapped in cheese cloth; tied off with twine)
1 Cup of Filtered Water
Equipment
1 Deep Roasting Pan
1 Roasting Pan Rack
1 Piece of Aluminum Foil (to cover pan)
1 Piece of Aluminum Foil (to cover the breast of the bird)
Cheese Cloth
Twine
Prickly Duck Brush (for pricking the skin)
Basting Brush
Bamboo Skewers
Wash your organic duck with cool water removing any innards from the core and being sure to wash out the cavity of the bird. Next, pat the bird dry with paper towels until most of the moisture has been removed. Use the prickly brush to prick the duck skin all over--repeat this step several times until the duck is covered with pricks being careful not to tear the skin or go too deep into the meat. Then, on a clean dry surface, like a cutting board or shallow tin, rub the bird all over with the grape seed oil. Massage Keena’s California Soul™ Smoked Ginger Spice Rub all over the bird and inside the cavity. Be generous with the rub as the breast is thick and will not absorb it all. Cover the bird in the tin with plastic wrap and refrigerate overnight.
Preheat your oven to 300 degrees Fahrenheit. Remove the bird from the refrigerator and let stand until it comes up to room temp making sure to pour out any moisture collected in the tin over night. This is a good time to bring your glaze up to room temp as well. Once the bird is room temperature, insert all of the aromatics in the duck’s cavity--lemon slices, rosemary sprigs, garlic bulb, onion bulb and the small sack of spices wrapped in cheesecloth and tied off with twine. Truss the legs of the bird and tuck the wings underneath it. Place the bird on the roasting rack inside of the roasting pan and add 1 cup of water to the pan without pouring it onto the duck. Wrap the pan in foil and put it in the oven for 3 hours--removing the duck every hour to prick the skin again (with bamboo skewers) and baste with the pan drippings.
At the 3 hour mark, remove the duck from the oven and take away the Aluminum foil. Turn the oven up to 450 degrees. Remove the rack from the pan and drain out all of the excess liquid/fat in the bottom of the pan; reserve for use cooking potatoes, greens or any other accompaniment you may use (tip: use the innards when cooking your veggies as to honor the whole animal).
With the basting brush, brush the glaze onto the duck all over the body being careful not to rub the brush into the skin too hard and remove the, now, crusted seasoning. Be generous with the glaze in this stage. Place the duck into the oven, uncovered, for 30 minutes--brushing the glaze on every 8-10 minutes until the glaze has been completely used. After the 30 minutes is up, remove the roasting pan from the oven and let the bird rest for 10 minutes before plating and carving. Serve with your favorite veggies for a nice main course to your holiday meal!
Enjoy and let us know how it goes!
