Roast Duck with Peach Cardamom Glaze

If you have had duck from some other source and thought it was good, well I strongly urge you to stop at the market, get yourself  to Jennifer from Slate Creek Farm!! This duck was about 7.25 lbs, rendered some wonderful fat that I will use later for a variety of things but the meat on this was most impressive! Even after a 5 hours roasting, this meat was moist, tender and just downright flavorful! (https://www.facebook.com/SlateCreekFarm?fref=ts)
Now some often question the price at $6.50/lb, this is right with what commercial duck will go for, I am telling you, this duck is far superior then any other! So you are getting what you pay for! You can easily feed 8 people from one. Or do what I do, feed 4 the first round and the other half will feed another 6-8 (watch for my recipe to show you!!). And then make a wonderful stock from the bones left....just incredible amount of goodness for you dollar! (sorry went off on a local support rant there, I will leave that for the Market blog!)

This about a 5 hour cooking time so make sure you have the time to really enjoy the process, you will be well rewarded!!

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1 Slate Creek Farm Duck, thawed (neck, gizzards and liver removed*), rinse and pat dry

 

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peach cardamom jam (or your favorite jam)**

 

 

 



 TIP: Frozen meats need about 20 minutes per pound to thaw in the refrigerator. This may vary.


Preheat oven to 450 degrees F. You will need a large roasting pan with a raised rack.

Season the cavity of the duck well with salt and fresh black pepper. Pierce the entire bird with a fork, using care are not to go to far into the meat. Place on rack breast side up. Season with salt.

Place in oven for 1 1/2 hours. Remove from oven, place bird on a platter and drain of the fat drippings into another pan. (doing this prevents the fat from burning and really splattering!)

Pierce the duck again all over. Place the duck back on rack, except place it BREAST SID DOWN. Lower the heat to 325 degrees F. Roast for 1 hour. Repeat as above, but place the it BREAST SIDE UP. Roast for another 1 hour. Do this process once more, this one will be BREAST SIDE DOWN.

After the last hour remove the duck, pierce again, drain any drippings. Raise the temperature to 450 degrees F. Place duck back on the rack BREAST SIDE UP. Roast for 45 minutes. This will really crisp the skin. For the last 15 minutes, remove from oven spread jam on the top in a thin layer and roast another 15 minutes.

Remove from the oven tent with foil and rest 15-20 minutes before carving.

** This duck is so delish, you really don't need a glaze! But don't limit yourself either. I have done glazes of blackberry with rosemary reduction, or a wonderful cranberry orange water reduction (with toasted pecans)