Island Duck With Mulberry Mustard Recipe

Prep and dry the duck

Pat the duck thoroughly inside and out with paper towels. Trim excess fat from the cavity and neck area. Using a sharp knife, prick the skin all over the breast and thighs (avoid cutting into the meat) to help render fat.

Season and aromatics

Season the cavity generously with 1 tablespoon of kosher salt and 1 teaspoon black pepper. Stuff the cavity with the smashed garlic, sliced ginger, and halved scallions.

Air-dry (recommended)

Place the duck, breast-side up, on a rack set over a rimmed baking sheet. Refrigerate, uncovered, for at least 4 hours or up to overnight to dry the skin (this yields crisper skin). If short on time, let rest at room temperature for 30 minutes before roasting.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the lower third of the oven so the duck will have room and the skin can brown.

Initial roast

Brush the duck skin lightly with the neutral oil and rub the remaining 1 tablespoon kosher salt and 1 teaspoon black pepper over the skin. Place the duck on a rack in a roasting pan (breast-side up). Roast for 25 minutes at 425°F to begin rendering fat and crisping the skin.

Lower heat and continue roasting

Reduce oven temperature to 350°F (175°C). Roast an additional 45–60 minutes, basting with any accumulated pan juices once at the 30-minute mark. Internal temperature should reach 155–160°F (68–71°C) in the thickest part of the thigh (it will rise while resting).

Rest

Remove duck from oven and tent loosely with foil. Let rest for 15–20 minutes before carving so juices redistribute.

Make mulberry purée

While the duck roasts, combine 1 cup mulberries and 2 tablespoons hot water in a blender or food processor. Purée until smooth. If you prefer a seedless glaze, press the purée through a fine-mesh sieve into a small saucepan, using the back of a spoon to force solids through; discard seeds.

Cook glaze

To the saucepan with mulberry purée, add 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 2 teaspoons whole-grain mustard, 1.5 tablespoons rice vinegar, 1 teaspoon mustard oil, 1 teaspoon soy sauce, 1 tablespoon lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, until slightly thickened and glossy, about 6–8 minutes. Taste and adjust balance: add up to 1 teaspoon more vinegar if too sweet, or 1/2 teaspoon more sugar if too tart.

Finish glaze

If glaze is too thick after cooling, stir in up to 1 tablespoon hot water to reach brushable consistency. Keep warm or rewarm very gently before glazing the duck.

Glaze and roast briefly

In the final 10 minutes of the duck's roasting time (when internal temp is about 145–150°F / 63–66°C), brush a generous layer of mulberry mustard glaze over the breast and legs. Return the duck to the oven and roast until skin is sticky and lacquered and the thigh reaches 155–160°F (68–71°C), about 8–10 more minutes. For an extra shiny finish, brush a second thin coat right after removing from the oven.

Carve the rested duck into portions (breasts, legs, thighs). Spoon any accumulated pan juices into the roasting pan and skim off excess fat; mix a tablespoon of the glaze into the juices for a quick sauce if desired.

Arrange the carved duck on a platter. Spoon additional glaze over the pieces as desired. Scatter the optional fresh mulberries and sliced cilantro or scallions over the top for color and a fresh counterpoint to the sweet-pungent glaze.

Serve warm with steamed rice or lightly dressed greens to balance richness.