Roast Duck with Roasted Orange & Whiskey glaze
by William Proulx
1 duck thawed
salt and pepper to taste
1/4 cup Chef Bill’s Roasted Orange & Whiskey Drunken Jam
preheat oven 425•f
Before using like any poultry remove from wrapping and wash thoroughly and pat dry with paper towel.
Place in roast pan on top of wire wrack (I use a pie plate to ensure duck is well above fat that collects in the bottom)
Season duck inside and out with salt and pepper, cut onion and orange in 1/4s and stuff inside of duck.
place duck with no lid in the oven and roast for about 1 hour & 45 minutes to 2 hours until duck is just about fully cooked. Glaze the legs and breasts of the duck with Chef Bill’s Roasted Orange & Whiskey Drunken Jam and return to the oven for 15 minutes and increase oven temperature to 475•F. This will finish cooking duck and glaze the duck.
Remove from oven and allow to rest for five minutes before cutting and serving.
Pour drippings and fat from the bottom of the of the pan into a bowl allow to sit and fat separate. Remove fat from dripping.
place drippings into a sauce pan with enough water to make 1 cup, add 1/4 cup Chef Bill’s Roasted Orange & Whiskey Drunken Jam plus 1 package Knorr Swiss Demiglase sauce mix. Bring to a boil a simmer for 2 minutes. You can serve the sauce on the side for dipping or place the sauce right on top of the duck portions.