Half Crispy Duck Recipe
Bone – Manchego In Duck Corn Grits, Asparagus, Blackberry Ginger Glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Preparation
Manchego Duck Corn Grits
Asparagus
Blackberry Ginger Glaze
Method
Duck Preparation
- 1
Prepare the Duck
Preheat your oven to 375°F (190°C). Clean the duck and pat it dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat. Rub the duck inside and out with salt and black pepper, then drizzle with olive oil.
- 2
Roast the Duck
Place the duck on a roasting rack in a roasting pan and roast in the preheated oven for 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck with its own juices every 30 minutes.
Manchego Duck Corn Grits
- 3
- 4
Asparagus Preparation
- 5
Prepare the Asparagus
Trim the woody ends off the asparagus and rinse them under cold water. Toss with olive oil and salt.
- 6
Roast the Asparagus
Spread the asparagus on a baking sheet and roast in the oven (alongside the duck) for about 15-20 minutes, or until tender and slightly crispy.
Blackberry Ginger Glaze
- 7
Make the Glaze
In a small saucepan over medium heat, combine the blackberries, grated ginger, honey, and balsamic vinegar. Cook until the blackberries break down and the sauce thickens, about 10 minutes.
- 8
Strain the Glaze
If desired, strain the sauce to remove the seeds for a smoother glaze. Set aside to cool slightly.