Pato asado a la naranja y al sirope de arce

Ingredientes

• 1 Whole Pekin Duck (approx. 5.5 lbs / 2.5 kg)
• 2 tsp Kosher salt
• 1 tsp Black pepper, freshly cracked
• 1 Large orange, quartered
• 1 Head of garlic, halved crosswise
• 3 Sprigs of fresh thyme
• 0.5 cup Pure Grade A Maple Syrup
• 0.5 cup Freshly squeezed orange juice
• 1 tbsp Orange zest
• 1 tbsp Rice vinegar
• 1 tbsp Dijon mustard
• 2 Whole star anise pods

Preparación

1. 1

   Remove the duck from the refrigerator 30 minutes before cooking. Pat the skin completely dry with paper towels. Use a sharp skewer to prick the skin all over, especially around the breast and thighs, being careful not to pierce the meat itself.

2. 2

   Season the cavity and the skin generously with 2 tsp Kosher salt and 1 tsp black pepper. Stuff the quartered orange, halved garlic, and thyme sprigs into the cavity. Tie the legs together with kitchen string. The bird should feel tight and compact.

3. 3

   Place the duck breast side up on the rack in your roasting pan. Roast at 350°F for about 1 hour 45 minutes. Every 45 minutes, carefully remove the pan and ladle out the excess liquid fat into a heat proof jar. The skin will start to look translucent and thin.

4. 4

   While the duck roasts, combine 0.5 cup maple syrup, 0.5 cup orange juice, orange zest, rice vinegar, Dijon mustard, and star anise in a saucepan. Simmer over medium heat for 10-12 minutes until reduced by half. Note: The glaze should coat the back of a spoon thickly.

5. 5

   Increase the oven temperature to 425°F. Brush a thick layer of the glaze over the entire duck. Return to the oven for 10 minutes. Repeat the brushing every 5 minutes for a total of 15-20 minutes until the skin is dark, bubbling, and intensely fragrant.

6. 6

   Remove the duck from the oven when the internal temperature in the thickest part of the thigh reaches 165°F. Transfer it to a cutting board and let it rest for 15 minutes. Note: This prevents the juices from running out when you carve it.