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Winter Fruit Glazed Roast Duck

From Our Kitchen

Preheat oven to 450ºF


5 lb. duck
2 quince, peeled, cored and cut into chunks
1 pint (or more) apple cider
2-3 Tbsp. honey (depending on sweetness of fruit)
1 tsp. vanilla
¾ tsp. black pepper
3 whole sprigs fresh thyme
1 Tbsp. fresh thyme, chopped


Put everything but the duck, chopped thyme, and salt into a small pot (this includes the thyme sprigs). Cover the duck with enough cider to just cover the fruit. Simmer until the fruit is tender, 30 to 40 minutes. Remove sprigs of thyme, and puree. Add chopped thyme and set aside.

Score duck on breast and legs (slightly slice into the skin with a sharp knife, making sure not to cut the meat). Sprinkle evenly with salt. Place in oven for 15 to 20 minutes. Turn oven down to 350ºF and cook for about an our and 10 minutes. Rub glaze on the entire duck. Cook for another 20 minutes, until thighs register 170ºF and the breast is 160º on a thermometer. Let the duck sit for 15 minutes before slicing.

Serves 4-6