Crispy Bone – In Duck Recipe
Half Duck, Manchego Corn Grits, Asparagus, Blackberry Ginger Glaze
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Ingredients
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Duck
Manchego Corn Grits
Asparagus
Blackberry Ginger Glaze
Method
Preparing the Duck
- 1
Season the Duck
Rub the half duck with salt and black pepper. Drizzle with olive oil and set aside.
- 2
Roast the Duck
Preheat the oven to 375°F (190°C). Place the duck on a roasting rack in a roasting pan, skin side up. Roast for approximately 1 hour, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Making Manchego Corn Grits
- 3
- 4
Preparing Asparagus
- 5
Roast the Asparagus
Preheat the oven to 400°F (200°C). Toss the fresh asparagus with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.
Making Blackberry Ginger Glaze
- 6
Cook the Glaze
In a small saucepan, combine fresh blackberries, grated ginger, honey, and balsamic vinegar. Cook over medium heat, stirring occasionally until the blackberries break down and the mixture thickens, about 10 minutes.
Plating the Dish
- 7
Assemble the Plate
On a plate, serve a portion of the Manchego corn grits, top with the crispy half duck, arrange roasted asparagus on the side, and drizzle with the blackberry ginger glaze.