No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Duck Roasted in Salt

This roasting method also works well with a four-pound chicken; adjust the cooking time to about one and a half hours.

  • yield: Serves 4

advertisement

advertisement

Ingredients

  • 1 cup orange marmalade
  • 2 fresh thyme
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons whole pink peppercorns, lightly crushed
  • 1 (5-pound) duck
  • Freshly ground pepper
  • 1 medium onion, peeled and roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 1 celery, roughly chopped
  • 1 one-inch piece ginger, peeled and cut into 1/4-inch-thick rounds
  • 4 fresh thyme
  • 1 whole bay leaf
  • 1 fresh rosemary
  • 3 whole cinnamon sticks
  • 5 pounds coarse salt

Directions

  1. Step 1

    In a small saucepan, warm the marmalade over medium heat until liquefied. Remove the pan from heat, and pass the liquid through a fine sieve set over a small bowl. Stir in the thyme, grated ginger, and pink peppercorns; set the glaze aside.

  2. Step 2

    Heat oven to 400º. Rinse duck inside and out under cold running water; pat dry. Season cavity with pepper, and stuff with onion, carrot, celery, ginger rounds, thyme, bay leaf, rosemary, and 1 cinnamon stick. Using kitchen twine and a trussing needle, sew cavity closed and tie the legs together.

  3. Step 3

    Pour one-third of the salt into a Dutch oven slightly larger than the duck. Place the duck on the salt, and brush duck generously with the glaze. Place the remaining 2 cinnamon sticks on top of the salt. Cover the duck completely with the remaining salt.

  4. Step 4

    Roast duck until a meat thermometer inserted into thickest part of thigh registers 165º, about 2 hours 15 minutes.

  5. Step 5

    Remove pot from oven; stand 30 minutes to cool. Carefully invert pot onto a large cutting board. Break salt away from duck; brush off any excess salt. Remove skin. Transfer duck to a cutting board, carve, and serve.

Source
Martha Stewart Living, February 1999

Related Topics

advertisement

advertisement