Roast Muscovy Duck with Orange and Thyme
serves 6-8
INGREDIENTS
Roast Duck:
1 Whole Muscovy Duck (7-8 lbs hen or drake)
kosher salt and pepper
1/2 orange, sliced
1 bunch of thyme
2 carrots, chopped
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, crushed
Duck Stock:
roasted neck and giblets
3 cups of chicken stock
Duck Gravy:
1 1/2 cups duck stock
1/2 cup bitter orange marmalade
1/2 cup Port
2 tbsp butter
dash of cream
salt and pepper
METHOD:
1. Remove the neck and giblets from the cavity and rinse the duck inside and out. Pat dry with paper towels and place on a roasting rack in a pan large enough to hold the duck. Place neck and giblets around the bottom of the pan. Prick the duck skin with a fork and let air dry overnight in the refrigerator.
2. Remove the duck from the refrigerator and let come to room temperature. Preheat oven to 425F (218C). Season the duck inside and out with salt and pepper. Stuff the cavity with orange slices and thyme. Tie the legs together with butcher's twine.
3. Roast the duck, breast-side up for 30 minutes. Take the pan out of the oven and remove the roasted neck and giblets. Set aside to make the duck stock. Defat the pan (approximately 1/2 cup). Add the carrots, onion, celery and garlic to the pan. Lower the oven to 350F (177C) and continue roasting the duck for another 60 minutes for medium-rare (135F) or 75 minutes for medium (160F).
4. While the duck is roasting make the duck stock by combining the roasted neck, giblets and chicken stock in a small pot. Simmer for 45-60 minutes and then set aside until you're ready to make the duck gravy.
5. When the duck is finished roasting, remove from oven and let rest for 10-15 minutes before carving. Remove the roasted vegetables from the pan and skim off the rest of the fat. Pour the pan juices into the duck stock. Add a little water to the pan and scrap off any fond. Add to the duck stock.
6. Bring the duck stock to a boil and make the duck gravy by adding the marmalade and port. You can thicken with a corn starch solution if desired. Adjust seasoning as desired. Turn off heat and add the butter and cream. Serve hot with the carved duck and roasted vegetables.
