| Prep: 20 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 35g | 10g | 10g |
| sugars | fibre | protein | salt |
| 8g | 2g | 40g | 0.7g |
Oh, the unadulterated culinary delight that is the Roast Duck with Angelica Reduction! Each bite of this finger-licking dish takes me down memory lane with its harmonious blend of New England and Irish influences. Quite reminiscent of those Sunday dinners at my Irish grandpa’s table, these vibrant flavors make my heart sing with joy. If you appreciate the art of creating recipes that celebrate family traditions and resonate with wholesomeness and love, then this roast duck delicacy is right up your street. I absolutely love this recipe because it speaks volumes about my cultural roots and my journey as a chef. Let this delightful dish be a tribute to the flavorful stories of my past.
A Symphony of Flavors
The sweetness of the juices, especially the heavenly taste of fresh oranges, pairs impeccably with the deep, elegant tones of red wine in this dish. The hint of angelica contributes a unique aromatic flavor, building layers of complexity that leave your taste buds tingling. Even now, as I close my eyes, I can still feel the full-bodied, rich sauce blending flawlessly with the crisp, meaty undertones of a perfectly roasted duck. If you’ve ever had a chance to savor Roast Duck à l’Orange, you can appreciate how familiar yet subtly different a Roast Duck with Angelica Reduction is.
Endless Health Benefits
Meaty homeliness aside, this recipe, believe it or not, is quite the powerhouse when it comes to health benefits. For starters, duck is an excellent source of lean protein, integral for muscle growth and recovery. It’s also rich in iron, crucial for healthy blood cells. Did you know the humble Angelica used in this recipe is a renowned herb in traditional medicine? It’s acclaimed for its anti-inflammatory properties and aid to digestion. The red wine, when used in moderation, provides resveratrol – an antioxidant that may boost your heart health. Wrap all these benefits with a generous dose of Vitamin C from the fresh oranges, and you’ve got yourself not just a savory wonder but a nutrient-rich meal!
In the end, this dish does a great job tying together many cherished aspects of my life – my New England upbringing, the Irish fondness for homely comfort foods, and now, the joy-filled process of sharing these special recipes with you and my darling Laura as we embark on our journey of parenthood. I can’t help but get excited about the day our little boy will share our dining table. Perhaps, one day, this Roast Duck with Angelica Reduction will be a part of his culinary lineage, just like it is a part of mine.
What You’ll Need
- 1 whole duck (5 to 6 pounds)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup of angelica stalks, chopped
- 2 cups of red wine
- 1 cup of chicken stock
- 1 cup of freshly squeezed orange juice
- 1 tablespoon of orange zest
- 2 tablespoons of honey
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 cloves of garlic, minced
- 1 red onion, chopped
Method
Step One
Begin by preheating your oven to 375 degrees F (190 degrees C). While your oven is heating, prepare the duck. Pat it dry and then season well with kosher salt and freshly ground black pepper.
Step Two
Heat the olive oil in a roasting pan or large oven-friendly skillet over medium-high heat. Add the duck, breast side down, and sear until the skin begins to brown and crisp, about 5 minutes. Turn the duck over and sear the other side for another 5 minutes. Remove the duck from the pan and set it aside.
Step Three
In the same pan, add the chopped angelica stalks and red onion. Sauté them until they become fragrant and start to brown, this should take approximately 5 minutes. Add the minced garlic and sauté for an additional minute.
Step Four
Next, deglaze the pan. Pour in the red wine, scraping the bottom of the pan to loosen any brown bits. Allow the wine to simmer and reduce by half.
Step Five
Add the chicken stock, freshly squeezed orange juice, orange zest, honey, sprigs of thyme and rosemary into the pan. Stir everything together and bring the mixture to a simmer.
Step Six
Place the duck back into the pan, breast side up. Move the pan into the preheated oven. Roast the duck for approximately 2 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh. Baste the duck with the pan juices periodically.
Step Seven
Once cooked, remove the pan from the oven and lift the duck onto a serving plate. Cover and let it rest for about 15 minutes to allow the juices to redistribute throughout the duck before carving and serving.
Step Eight
Meanwhile, strain the pan juices and reduce them over medium heat to create the angelica reduction. Continue cooking until it thickens into a sauce-like consistency. Adjust the seasoning if necessary.
Step Nine
Serve the roast duck with the angelica reduction. Enjoy your delicious and savory dish!
