Glazed Duck

honey glazed baked duck

Chef Brandon McGlamery (formerly of Chez Panisse and the French Laundry) of Winter Park, FL hotspots Luma on Park and Prato makes a Pomegranate and Orange Glazed Duck that is great modern twist on a classic dish that would’ve been sure to be served on Crawley family table. Typical of an aristocratic’s dinner during World War I, a third course  would always have included a game bird along with a sweet such as fruit jelly. By combining these two classic components into one, Brandon has created a sweet, spicy and salty dish that will transport you directly to the Yorkshire country side, without having to leave your dining room.

2 Fresh Ducks (gizzards, liver & neck removed)

2 Gallons Water

4 cups Soy Sauce

2 cups Pomegranate Juice

4 cups Fresh Orange Juice

2 cups Local Honey

1/2 cup julienned Orange (or Blood Orange) Zest

1/4 cup Pomegranate Seeds

2 Tblsp Diced Jalapeño

2 Tblsp Olive Oil

Instructions: Combine water, juices, soy sauce and honey in a large pot.  Bring just to a boil and then simmer.  Remove from heat and let cool.  In a large bucket, place both ducks and pour the cooled mixture over them.  Brine for 2 to 4 days.  On Christmas day, remove the ducks, straining all liquidfrom them and place on a roasting rack.  **** Let the ducks come to room temperature.  This is very important.  Season with cracked black pepper and very lightly with salt.  Roast in a 200 degree oven for 3 hours.  Place brining liquid on the stove and bring to a simmer, skimming as it cooks.  Continue cooking until it reduces to a glaze.  After an hour and a half in the oven, begin glazing the duck with a paintbrush using the simmered brining liquid.  Repeat this process every 15 minutes.  Combine orange zest, pomegranate seeds, jalapenos and olive oil to create acitrus salsa.  Serve with the duck.