Vanderbilt Traditional Christmas Duck Recipe
Level: Intermediate | Yield: 2 servings | Total Time: 9 hr 55 min | Prep: 25 min | Inactive: 8 hr | Cook: 1 hr 30 min
Ingredients
- 1 (3 to 5-pound) duck, giblets removed
- 1 orange
- 1 sprig fresh thyme, chopped
- 1 sprig fresh rosemary, chopped
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 3 Earl Grey tea bags
- 3 cups water
- 2 tablespoons molasses
Instructions
Step 1: Prepare and Marinate the Duck
Place the duck in a medium glass bowl, breast side up. Gently loosen the skin from the meat using your fingers, being careful not to tear it. Cut the orange in half and squeeze the juice over the duck, then tuck the rinds inside the cavity. In a small bowl, combine the thyme, rosemary, 1 tablespoon salt, and the pepper. Sprinkle this mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, flipping the duck after 2 hours so the breast side is down.
Step 2: Steam the Duck
In the bottom of a pot fitted with a steamer insert, mix together the sugar, tea bags, and water, then bring to a simmer. Place the marinated duck in the steamer, legs down, and cover. Steam for 30 minutes. Remove from heat and let cool for 10 minutes.
Step 3: Rotisserie Cook
Preheat rotisserie to 275 degrees F. In a medium glass bowl, blend the remaining salt and the molasses. Rub this mixture all over the steamed duck. Place the duck on the spit and cook for 1 hour, or until the meat is fully cooked and the skin is crisp. Remove from the oven and let rest for 20 minutes before slicing.
Recipe courtesy of Sarah Thomas, Biltmore Estate, Asheville, NC
Note: This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.
