Spiced duck with ginger glaze

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( Bill Hogan/Chicago Tribune / December 13, 2012 )

Spiced duck with ginger glaze

Prep: 45 minutes
Cook: 1 1/2 hours
Servings: 6 (8 pieces)

Note: Ask your butcher to cut up the ducks if you prefer; indicate that you want two boneless breast halves, two whole legs and the carcass for making broth.

Ingredients:
2 whole ducks, each about 6 pounds, rinsed
Poultry spice rub, see recipe below
Ginger glazing sauce, heated, see below
Fresh parsley sprigs

1. Rinse ducks; pat dry. Remove duck breasts by cutting down the breast bone with a very sharp knife and working the knife along the carcass to free the breast. Repeat to remove the breast on the other side. Use the knife to remove the legs at the joint. Save the carcasses to make broth.

2. Lightly coat the duck breasts and the legs with the spice rub, about 1 tablespoon per duck. Place on a rack set in a baking pan. Refrigerate covered, 1 hour or up to 24 hours.

3. Heat oven to 350 degrees. Set duck breasts aside. Roast the legs on the rack in the baking pan until the juices run clear, 1-1 1/4 hours. Let rest covered with foil while you cook the breasts.

4. Increase oven temperature to 400. Heat a large, well-seasoned cast-iron skillet (or two smaller skillets) over medium-low heat until hot. Add the breasts, skin side down, in a single, uncrowded layer. Cook over low without turning until skin is crisped and nicely browned, about 10 minutes. Flip breasts skin side up; place in oven. Cook until medium rare (breast will be nearly firm at edges but still soft when pressed in the center), 10-12 minutes.

5. To serve, thinly slice the duck breasts. Some guests get a leg and a few slices of the duck breast, while others get all breast. Serve with the ginger sauce; garnish with parsley.

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