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1
In a large re-sealable plastic bag, combine all ingredients for glaze.
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2
Place ducks in bag and refrigerate overnight.
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3
Preheat the oven to 500 degrees F.
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4
Remove the ducks from the refrigerator, saving marinade, and let come to room temperature, 20 to 30 minutes.
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5
In a heavy saucepan and bring marinade to a boil.
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6
Reduce the heat to medium low and simmer until the sauce is reduced by half to a thick syrup, about 30 minutes.
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7
Remove from the heat, discard the cinnamon stick, and let cool before using.
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8
Spread about 1/2 cup of glaze over each duck, rubbing to coat evenly.
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9
Roast until deep golden brown, 15 to 18 minutes.
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10
Lower the temperature to 375 degrees F and roast until the skin is a deep mahogany color and the juices run clear, 1 hour and 45 minutes to 2 hours.
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11
Add 1 cup of water every 30 minutes to the bottom of the roasting pan to prevent the dripping glaze from burning.
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12
Remove from the oven and let rest for 15 minutes before carving.
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13
With poultry shears, cut along either side of the backbone and remove.
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14
With a sharp knife, cut through the breastplate and remove the rib cage.
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15
Drizzle with additional glaze, if desired, and serve 1 duck half per person over Foie Gras Fried Rice.
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16
1/4 cup peanut oil
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17
3 cups cooked white rice
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18
1/2 cup chopped green onions
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19
2 teaspoons minced garlic
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20
3 eggs
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21
1 1/2 tablespoons soy sauce
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22
2 tablespoons sesame oil
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23
3 tablespoons chopped cilantro leaves
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24
1/2 pound foie gras, cut into 1/2-inch pieces
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25
Heat the oil in the wok.
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26
Toss in the rice until hot and golden.
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27
Toss in the green onions.
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28
Stir in the garlic, eggs, soy sauce, sesame oil and cilantro.
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29
Stir-fry for 2 minutes.
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30
Season with salt and pepper.
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31
Add foie gras and toss to heat through.
