Honey-Orange-Glazed Muscovy Duck With Parsnip Mash

Honey-Orange-Glazed Muscovy Duck With Parsnip Mash Recipe
Photo: Charles Walton; Styling: Leslie Byars Simpson

Yield:

6 servings

Recipe from

Southern Living

Ingredients

1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup prepared mustard
2 tablespoons lemon juice
1/4 teaspoon ground red pepper
1/4 teaspoon chili powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Dash of salt
2 (3 1/2-pound) Muscovy ducks
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
Garnish: fresh parsley sprigs

Preparation

Stir together first 10 ingredients until blended.

Remove leg quarters from ducks; refrigerate breasts. Sprinkle quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a deep roasting pan. Add half of juice concentrate mixture; reserve remaining mixture.

Bake, covered, at 275° for 4 hours or until meat pulls away from bone.

Sprinkle duck breasts with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with vegetable cooking spray, and place on grill. Arrange breasts, skin side up, over drip pan. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with reserved juice concentrate mixture.

Turn breasts, and grill over direct heat 5 minutes or until crisp, basting occasionally with remaining juice concentrate mixture. Serve duck with Parsnip Mash. Garnish, if desired.

Note:

Chef Marvin Woods,

Oval Room, The National Hotel, Miami, Florida,

Southern Living

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note