Vanderbilt Traditional Christmas Duck [project #310]

p.310.3

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

Ingredients:

  • 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
Directions:
  1. Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it.
  2. 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.
  3. Preheat oven to 425˚F.
  4. 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.
  5. 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.
  6. Remove from the oven and allow to rise to 165˚F.
  7. Carve and serve with roasted potatoes and other vegetable choice. I served with garlic purple cauliflower mash.
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