Caramelised duckling

Caramelized duckling is a classic and elegant dish that features tender duck meat with a rich, sweet, and savory caramelized sauce. This recipe focuses on achieving a crispy skin while keeping the meat moist and flavorful, paired with a caramel glaze.

Ingredients:

• 1 whole duckling (about 2-3 kg)
• Salt and pepper
• 2 tablespoons olive oil or duck fat
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 1 orange (zested and juiced)
• 3 garlic cloves (minced)
• 1 tablespoon soy sauce
• Fresh thyme sprigs (optional)

Instructions:

1. Prepare the Duck:

• Preheat the oven to 180°C (350°F).
• Rinse the duckling and pat it dry with paper towels. Remove any excess fat from the cavity.
• Season the duck generously with salt and pepper, both inside and out.
• Prick the skin of the duck all over with a fork to allow the fat to render during cooking (avoid piercing the meat itself). This will help the skin crisp up.

2. Sear the Duck:

• In a large, ovenproof pan or skillet, heat the olive oil or duck fat over medium heat.
• Place the duck breast-side down in the pan and sear until the skin is golden brown and crispy, about 8-10 minutes. Flip the duck and sear the other side for another 5 minutes.
• Drain off the excess fat as it renders (you can save this for roasting vegetables or making potatoes).

3. Roast the Duck:

• Transfer the duck, breast side up, to a roasting pan or leave it in the skillet if oven-safe.
• Roast in the preheated oven for about 1½ to 2 hours, depending on the size of the duck. Baste the duck every 30 minutes with its own juices to keep it moist.
• The internal temperature should reach 75°C (165°F) when a thermometer is inserted into the thickest part of the duck (leg joint).

4. Make the Caramel Glaze:

• While the duck is roasting, prepare the caramel glaze. In a small saucepan, combine the honey, brown sugar, balsamic vinegar, orange juice, orange zest, garlic, and soy sauce.
• Heat over medium-low heat, stirring until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Set aside.

5. Caramelize the Duck:

• When the duck is nearly finished roasting (about 20 minutes before), remove it from the oven and brush the caramel glaze generously over the skin.
• Return the duck to the oven and roast for another 15-20 minutes, basting with the glaze once or twice, until the skin is beautifully caramelized and golden.

6. Rest and Serve:

• Remove the duck from the oven and let it rest for 10-15 minutes before carving.
• Carve the duck into portions and serve with any remaining caramel glaze drizzled on top.

Optional Garnishes:

• Fresh thyme or rosemary
• Slices of orange
• Roasted vegetables like carrots, parsnips, or potatoes

Serving Suggestions:

Caramelized duckling pairs beautifully with sides like mashed potatoes, roasted vegetables, or a fresh green salad. You could also serve it with a fruit compote (such as fig, cranberry, or apple) to enhance the sweetness of the glaze.