We dry aged these whole Muscovy ducks for 14 days before slow roasting them under a glaze we made with orange + plum reduction that we spiked with Gran Marnier and Absinthe by 8th Day Distillery.
Fully cooked and ready to simply heat and serve (see easy instructions below), this smoked grazed duck is a show stopping center plate — and ideal for the Thanksgiving menu, too. Remember to add a side of Chris' Cranberry Mostarda.
Each order comes with an 8oz container of extra glaze!
Each whole duck serves 4-6+. About 3-4lbs each.
Keep refrigerated or freeze to extend storage by 365 days.
Heating instructions: remember these ducks are fully cooked. If you’d like to serve it hot, here’s how we recommend warming it up. Preheat oven to 350F. Remove duck from packaging and place on a rack in an oven safe dish. Cover the bottom of the dish with any reserved juices from the packaging and orange juice or stock or white wine or water. “Tent” the duck in the pan by loosely covering it with tin foil and then tightly sealing the edges around the pan. Heat to an internal temp of about 155F and then remove the tin foil. Glaze the duck with the extra glaze and continue heating the duck uncovered until the duck's internal temperature reaches about 165F. Occasionally spoon glaze from the bottom of the pan over the duck while it heats. For an extra special finish, pop the duck under the broiler to crisp the skin.
Ingredients: duck, orange, chicken base concentrate ( chicken meat, salt, sugar, chicken fat, hydrolyzed soy, corn and wheat proteins, whey, maltodextrin, onion powder, yeast extract, dextrose, hydrogenated cottonseed oil, vegetable oil, natural flavors and lactic acid), Gran Marnier, 8th Day Distillery Absinthe, plum sauce (sugar, salted plums, water, rice vinegar, modified corn starch, ginger, citric acid, sodium citrate, chili peppers, xanthan gum), red wine vinegar, honey, garlic, rosemary, five spice.
Contains wheat, soy, milk.