Roast Duck with Lavender, Cumin and Honey

Thanks to Yitzchak Bernstein from Epic Bites Catering for this incredibly simple and delicious way to prepare a whole duck!

  1. Defrost bird in fridge.  Take out of the fridge 30 minutes before you plan to roast, to allow to come to room temperature.
  2. Preheat oven to 300F.
  3. Prick skin all over with a pushpin or thumbtack.  (This will allow the extra fat to render out as the duck cooks).
  4. Rub with dried lavender, cumin and black pepper.
  5. Bake in a deep dish or Dutch Oven, uncovered, for 3-4 hours.  Every hour, remove the pot from the oven, carefully drain off the fat*, and flip the bird.  You’ll get about 1/3-1/2cup fat each hour.  Once you notice that most of the fat is done rendering, proceed to next step.
  6. When fat has mostly rendered out (3-4hrs), rub duck all over with honey and turn up heat to 450F.  Roast for 20 minutes until crispy.
  7. Serve hot or cold.

*Save the fat!  Duck fat is delicious and versatile.  Carefully drain hot fat into a wide bowl covered with a cheese cloth to collect solids.  Store fat in the fridge until ready to use.  We got about a 1.5cups fat from a 3.5lb bird, but this will vary from bird to bird.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s