Mustard roasted duck
Steps
1 Pre-Heat oven to 425°F.
2 Take the duck out of wrapping, pet dry and with a sharp knife, remove all excess fat from the neck and legs.
5 Transfer the duck to your wire rack, then in the roaster.
6 Cook for 45 minutes, or until golden.
7 Remove from oven and turn heat down to 275°F.
3 In a small bowl, mix together the mustard, apple cider vinegar, maple syrup and a good amount (be generous) of salt and pepper.
4 Spread the mustard sauce all over the duck, covering all the fat of the duck.
8 Cover the duck with aluminum foil and return to oven for another 3 hours.
7 During that time, mix together the diced sweet potatoes, olive oil, cranberries and a good amount of salt and pepper.
8 Transfer to the roaster so it cooks with the duck when the duck has 30 minutes left.
9 Let the duck rest, uncovered, but close to the oven for 15 minutes before carving and serving.
10 Add a generous amount of tarragon all over the dish right before serving.
2 Take the duck out of wrapping, pet dry and with a sharp knife, remove all excess fat from the neck and legs.
5 Transfer the duck to your wire rack, then in the roaster.
6 Cook for 45 minutes, or until golden.
7 Remove from oven and turn heat down to 275°F.
3 In a small bowl, mix together the mustard, apple cider vinegar, maple syrup and a good amount (be generous) of salt and pepper.
4 Spread the mustard sauce all over the duck, covering all the fat of the duck.
8 Cover the duck with aluminum foil and return to oven for another 3 hours.
7 During that time, mix together the diced sweet potatoes, olive oil, cranberries and a good amount of salt and pepper.
8 Transfer to the roaster so it cooks with the duck when the duck has 30 minutes left.
9 Let the duck rest, uncovered, but close to the oven for 15 minutes before carving and serving.
10 Add a generous amount of tarragon all over the dish right before serving.
