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.