Honey-Orange-Glazed Muscovy Duck With Parsnip Mash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted |
1/4 cup honey |
1/4 cup dijon mustard |
1/4 cup prepared mustard |
2 tablespoons lemon juice |
1/4 teaspoon ground red pepper |
1/4 teaspoon chili powder |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground black pepper |
dash of salt |
2 (3 1/2-pound) muscovy ducks |
1/2 teaspoon salt, divided |
1/2 teaspoon ground black pepper, divided |
parsnip mash |
garnish: fresh parsley sprigs |
Directions:
1. Stir together first 10 ingredients until blended.
2. Remove leg quarters from ducks; refrigerate breasts. Sprinkle quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a deep roasting pan. Add half of juice concentrate mixture; reserve remaining mixture.
3. Bake, covered, at 275° for 4 hours or until meat pulls away from bone.
4. Sprinkle duck breasts with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
5. Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with vegetable cooking spray, and place on grill. Arrange breasts, skin side up, over drip pan. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with reserved juice concentrate mixture.
6. Turn breasts, and grill over direct heat 5 minutes or until crisp, basting occasionally with remaining juice concentrate mixture. Serve duck with Parsnip Mash. Garnish, if desired.
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