Honey-Orange-Glazed Muscovy Duck With Parsnip Mash
Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield: 6 servings
- 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
- Parsnip Mash
- Garnish: fresh parsley sprigs
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes