Vanderbilt Traditional Christmas Duck
Total Time: 4 hours and some odd minutes, 30 minutes are active. There’s 2 ½ hours of rising, 45 minutes of baking, 20 minutes of cooling.
Skill Level: Advanced. Budget: $$$. Serves: 4
- 1 (3 to 5-pound) duck, giblets removed
- 1 orange
- 1 sprig fresh thyme, chopped
- 1 sprig fresh rosemary, chopped
- 2 tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 tbsp. sugar
- 3 tsp. earl grey tea, in sachet or spice pouch
- 3 c. water
- Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it.
- Cut the orange in half and squeeze over the duck, then place the rinds in the cavity. In a small bowl, mix together the thyme, rosemary, 1 tablespoon salt and the pepper. Sprinkle mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, rotating the duck after 2 hours so the breast side is down.
- Preheat oven to 425˚F.
- In the bottom of a pot with a steamer insert, combine the sugar, tea bags, and water and bring to a simmer. Place marinated duck in steamer legs down and cover. Steam for 30 minutes. Remove from heat and allow to cool for 10 minutes.
- Place the duck on roast rack in roasting pan. Place in the oven for 20 minutes until skin is crispy. Reduce the oven temperature to 350˚F and roast until temperature hits 161˚F, approximately 45 minutes.
- Remove from the oven and allow to rise to 165˚F.
- Carve and serve with roasted potatoes and other vegetable choice. I served with garlic purple cauliflower mash.