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The Blood Orange Duck Recipe That Will Win Christmas

The Blood Orange Duck Recipe That Will Win Christmas If you're not into Christmas ham, try this bird out for size.
Marcus Samuelsson•

We're fans of ace chef and Food Republic co-founder Marcus Samuelsson's new book, Marcus Off Duty. Filled with favorite recipes from his restaurants, as well as family, friends and chefs around the country, this cookbook has a little bit of everything.

Duck, with its rich dark meat and crackling skin, is really a celebration dish, something elegant for Christmas, New Year's Eve or a birthday. Citrus juices help cut the richness of the meat; blood oranges have an almost floral taste, so if you can find them, use them. The miso, chile paste and soy give this duck an Asian feel. Think duck à l'orange without the usual suspects.

Reprinted with permission from Marcus Off Duty

The Blood Orange Duck Recipe That Will Win Christmas
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Fill 202 Print
Prep Time
45
minutes
Cook Time
2.25
hours
Servings
4
The Blood Orange Duck Recipe That Will Win Christmas
Total time: 3 hours
Ingredients
  • 1 (4 1/2-pound) duck
  • zest and juice of 1 grapefruit
  • 1 cup blood orange juice (or fresh orange juice)
  • 1 blood orange (or Valencia
  • 2 tablespoons soy sauce
  • 1 tablespoon white miso
  • 1 teaspoon sambal oelek (see note) or harissa
  • 1 teaspoon sesame oil
  • 1 tablespoon kosher salt
  • 1 red onion
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 1/2 cup cooked chickpeas
  • segments and juice from 1 blood orange
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cups watercress
  • 2 tablespoons pine nuts
  • 1 shallot
Directions
  1. Pull the excess fat from the cavity of the duck. (Freeze it so you can render it later.)
  2. Put 1/2 cup grapefruit juice (drink the rest) in a bowl with the grapefruit zest, blood orange juice, blood orange zest, soy sauce, miso, sambal oelek, sesame oil and salt and whisk until smooth.
  3. Set the duck in a large bowl, then pour the citrus-soy marinade over it.
  4. Cover and marinate for 1 hour in the refrigerator.
  5. Preheat the oven to 300°F.
  6. Remove the duck from the marinade and place it on a rack in a roasting pan.
  7. Poke the skin all over the duck with a skewer or the tip of a small knife.
  8. Place the blood orange quarters, onion, garlic cloves and thyme in the duck’s cavity.
  9. Tie the legs together with butcher’s twine and roast the duck for 1 hour.
  10. Bail out any fat that has rendered from the duck. (Strain the fat and freeze it.)
  11. Increase the oven temperature to 450°F and roast the duck for another 45 minutes, basting every few minutes with the marinade while it roasts.
  12. If the duck is burning, lower the heat to 350°F.
  13. The duck is done when the legs move easily and an instant-read thermometer inserted into the thickest part of the thigh registers 160°F.
  14. Let the duck rest on a cutting board for 30 minutes.
  15. Warm the chickpeas in a small pot over medium heat.
  16. Whisk the orange juice, olive oil and balsamic vinegar together in a small bowl.
  17. Put the chickpeas, watercress, orange segments, pine nuts and shallot in a salad bowl.
  18. Toss with the vinaigrette.
  19. If you want, strip the leaves from the thyme in the duck cavity and add them to the salad.
  20. Carve the duck and serve it with the watercress-chickpea salad.
  21. Roast Duck With Pomegranate And Walnut Sauce Recipe
  22. Chinese Duck & Five-Spice Pies Recipe
  23. Duck Breasts With Apples And Caraway Recipe
 
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