Sep 28, 2017

Roast Duck For Two

When you're cooking for one or two people you obviously cook smaller amounts than you would for a larger group. The other day I noticed Friendly Market had half ducks in the meat department. This is a perfect size for two people for a special occasion, or just because you deserve to treat yourself. 

I already have a great recipe for cooking a whole duck with a honey glaze, so I adjusted the recipe for half a duck, and here it is. Hopefully you will be able to find half a duck at your market, if not, defrost a whole one and cut it in half lengthwise with kitchen shears, re-freeze one of the halves and roast the other.

Honey Glazed Half Roast Duck For Two
Half a duck from Friendly Market
Click on photo to view larger
1/2 duck (at least 2 pounds)
2 cups boiling-hot water
1/2 tablespoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger

Ingredients for honey glaze:
1/4 cup honey
1/4 cup molasses
3 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon Sriracha chili sauce, or to your taste

Remove duck from the refrigerator at least 30 minutes before roasting.

Put oven rack in the middle position and preheat oven to 425˚F.

Rinse duck half and tuck wing tip under bird, or remove the wing as I did. Score skin with a knife, in a criss-cross pattern, then prick skin all over with a sharp fork. Mix salt, pepper and ginger and rub the duck all over with it. Put duck, skin side up, on a rack in a 13 x 9 x 3-inch roasting pan. Pour boiling water into pan. Roast duck for 45 minutes, then turn the duck over and cook for another 15 minutes.

Meanwhile, in a small sauce pan, combine and simmer glaze, stirring until it gets thick and syrupy. Glaze duck all over (inside and out) with a basting brush, then continue to roast duck, skin side up, until it is a beautiful mahogany color, about 15 minutes more (total roasting time: about 1 hour and 15 minutes or until the internal temperature reaches 180˚F). Transfer duck to a cutting board, cover with foil, and let rest 15 minutes before carving. Discard liquid in roasting pan. Serve duck with a nice red wine like pinot noir. 

Makes 2 servings.

Note: Allow at least 1 pound of duck per person, as there is a rather large ratio of fat and bone to meat. If the duck comes with giblets, freeze them for stock later.

No comments: