Honey-Orange-Glazed Muscovy Duck With Parsnip Mash Recipe

Name: Honey-Orange-Glazed Muscovy Duck With Parsnip Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Garnish: fresh parsley sprigs

Servings: persons

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
Garnish: fresh parsley sprigs

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 275u00b0 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 (350u00b0 to 400u00b0) about 45 minutes or until a meat thermometer inserted into thickest portion registers 160u00b0, 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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Honey-Orange-Glazed Muscovy Duck With Parsnip Mash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-Orange-Glazed Muscovy Duck With Parsnip Mash

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