Shayne's Low n Slow Roasted Balsamic Glazed Duck

Shayne's Low n Slow Roasted Balsamic Glazed Duck

This here is comfort food,

First time I have done it, and now it’s my favourite way to do cold weather Duck.

Great to pull off on a Sunday, when you have heaps of time on your hands and few coldies gion.

(Warning)- Photo essay in progress………..




For starters, you need...
1x 2 kg duck, wings (at the first joint) and neck removed and reserved

First, brine the Duck in.....
3x liters water
1/2 cup Flossy Salt
1/2 cup Raw Sugar
Bay Leaves
White Pepper corn
Fresh Thyme, Rosemary and Sage.

Brine for 24 hours, remove then on a rack, dry for one night.

Continue the dry, hanging on the day of the cook, blown by a desk fan

Remove the neck, leaving enough foreskin, then tie it off.

Then, carefully skin back the wings to the first joint, then remove the bone. Tie off the Skin (you don’t want the skin pulling back during cooking)

With a sharp tooth pick, prick the skin all over, only where the thick layers of fat are (Breat area, Parsons nose etc)



And wallah, almost dried ready for the bbq.

Ingredients


Coarse sea salt and freshly ground pepper
3 tablespoons olive oil
1 head garlic
2 fennel bulbs, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
2 cups fresh chicken stock or better still, I was lucky to have fresh frozen home made Duck Stock (from a recent cook).

1/2 lemon, quartered
A good handful of thyme sprigs
1/2 cup balsamic vinegar
Juice of 1/2 lemon
Roasted Vegetables, for serving 

 
Preheat your bbq to 325F degrees.

I used the Kettle rotti but I am sure this could be done on any bbdq you choose.


The Gravy >>>>>>>DON’T SKIP THIS PART<<<<<<<<<

Meanwhile, chop duck wings and neck; set aside. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add duck wings and necks and cook, stirring, until well browned and caramelized.

Separate and peel garlic cloves from 1/2 head of garlic.

Reduce heat to low and add fennel and garlic cloves. Cook, stirring, until vegetables are softened. Add stock and cook gently until reduced by half, about 40 minutes.

Strain into a small saucepan; skim fat from surface. Set gravy aside.

Grab the remaining garlic (Skin on) and crush slightly. Combine lemon, thyme, and garlic and place duck cavity. Stitch up the vent opening with a skewer.

Rub the skin with EVOO, seaon with S&P then transfer duck to bbq and slow roast at 325F for 2-3 hours.

Mix Balsamic and Lemon juice together….


Meanwhile, start preparing the Veggies. Depending on how many you are feeding, add more or less to suit.

Parsnips, peeled, halved on the bias, thicker piece halved lengthwise
Medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
Remaining fennel bulbs, trimmed, inner layers only, quartered.
Medium red onion, Quartered
1/2 head of garlic, cloves separated, skin-on
Fresh thyme
S&P
½ cup EVOO




After about 1 ½ hours when the Duck starts turning slightly golden

Start basting with vinegar mixture. Continue every 10 mins







 
Preheat oven to 400 degrees.

Heat olive oil in a large roasting pan over high heat. Add carrots, parsnips, fennel, and onions. Cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt.

 

Transfer to oven and roast until tender and brown, about 40 minutes.

After about 2 ½ hours, the Duck should be getting close to being done.

Rest for 15 minutes

Then serve, drizzled with the gravy.

I gotta tell ya, the flavours were amazing. The Balsamic glaze took this to another dimension.

A lot of mucking around to pull this one off but at the end of the day, well worth it.

Thanks for reading.


Shayne