The flavor, the work, the love, your BEST SUKKOT YET!

Get the wine: https://liquorsgalore.com/shop/product/artist-series-pinot-noir/6408f8d0319b6a263d941119?option-id=72ffd4c283b01e8f7e702c80f9d583584ef3dfd5abb00fd0726fa6a032b15227

MAKE IT!

Ingredients

1 whole duck (about 5–6 lbs)

¼ cup kosher salt

3 Tbsp Clos Mesorah olive oil

3 Tbsp Pinch Busy Chicken Blend

1 lemon, quartered

1 orange, quartered


Glaze

¾ cup honey

4 Tbsp soy sauce

4 Tbsp Tuscanini Mandarin juice

Zest of 1 orange



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Glaze Directions

1.⁠ ⁠In a small saucepan over medium heat, combine the honey, soy sauce, mandarin juice, and orange zest.


2.⁠ ⁠Simmer for 8–10 minutes, stirring occasionally, until the glaze thickens and becomes sticky. Remove from heat and set aside.




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Duck Directions

Prep (the night before):

1.⁠ ⁠Tie the duck legs together with butcher’s twine (a simple knot is fine).


2.⁠ ⁠Season the duck generously on all sides with kosher salt.


3.⁠ ⁠Place the duck on a wire rack set over a sheet pan. Refrigerate uncovered overnight to help dry out the skin.



Day of roasting:

1.⁠ ⁠Remove the duck from the fridge. Pat the skin completely dry with paper towels.


2.⁠ ⁠With a sharp knife, score the breast skin in a crosshatch pattern, being careful not to cut into the meat.


3.⁠ ⁠Rub the duck with olive oil, then season generously on all sides with Pinch Busy Chicken Blend.


4.⁠ ⁠Stuff the cavity with the quartered lemon and orange.



Roasting:

1.⁠ ⁠Preheat the oven to 450°F (230°C).


2.⁠ ⁠Place the duck breast-side down on a wire rack set in a roasting pan. Roast for 20–25 minutes.


3.⁠ ⁠Remove the duck from the oven, flip breast-side up, and brush generously with the glaze.


4.⁠ ⁠Reduce oven temperature to 325°F (165°C).


5.⁠ ⁠Continue roasting for 1 ½ hours, brushing with glaze every 25 minutes.

Total Cook Time: 1 hour 50 minutes

Roast at 450°F for 20 minutes

Reduce heat to 325°F and continue roasting for 1 hour 30 minutes, or until the internal temperature reaches 165°F



Finishing:

Remove from the oven and let rest for at least 15 minutes before carving.

Transfer to a platter and garnish with fresh kale and assorted citrus slices for a beautiful centerpiece.