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Photo: Charles Walton; Styling: Leslie Byars Simpson Photo by: Photo: Charles Walton; Styling: Leslie Byars Simpson

Honey-Orange-Glazed Muscovy Duck With Parsnip Mash

Southern Living NOVEMBER 1997

  • Yield: 6 servings

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
  • Parsnip Mash
  • 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.

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Honey-Orange-Glazed Muscovy Duck With Parsnip Mash recipe

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