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2 tablespoons soy sauce
2 teaspoons finely grated orange zest
1. For the brine, place the dry brining ingredients in a container large enough to hold the duck and the brine. Heat 1 quart water to boiling. Add the water to dry ingredients; stir until sugar and salt are dissolved. Stir in the remaining 5 quarts water; let cool to room temperature. Submerge the duck in the brine; refrigerate overnight or up to 2 days.
2. One hour before cooking, remove the duck from the brine. Allow duck to drain in a colander. Pat the duck very dry before roasting.
3. For the glaze, toast the dried juniper berries on a baking sheet in a 450-degree oven, 3 to 4 minutes. Be careful not to over-toast them. Cool to room temperature. Grind the berries into a powder using a spice grinder or a mortar and pestle.
4. Combine the maple syrup, soy sauce, orange zest and powdered juniper berries in a saucepan over medium-high heat. Heat to a boil; turn down the heat slightly. Cook at a vigorous simmer, whisking occasionally, until the glaze is slightly thickened, 1 1/2 to 2 minutes. Hold in a warm place; set aside one-quarter of the glaze to use when serving the duck.
5. Truss the duck; place on a rack in a foil-lined roasting pan; roast in a 450-degree oven 30 minutes.
6. Remove the duck from the oven; turn down the heat to 350 degrees. Carefully pour off the fat in the pan. Prick the skin of the duck all over with a fork. Brush with one-third of the remaining glaze; cook 15 minutes. Baste with another third of the glaze; cook 15 minutes. Baste with remaining glaze; cook until the internal temperature of the duck is 165 degrees, 30 minutes. Let the duck rest in a warm place at least 10 minutes; serve with reserved glaze.
Nutrition information:
Per serving: 742 calories, 52 g fat, 18 g saturated fat, 154 mg cholesterol, 31 g carbohydrates, 36 g protein, 1,351 mg sodium, 0 g fiber.
wdaley@tribune.com
2 teaspoons finely grated orange zest
1. For the brine, place the dry brining ingredients in a container large enough to hold the duck and the brine. Heat 1 quart water to boiling. Add the water to dry ingredients; stir until sugar and salt are dissolved. Stir in the remaining 5 quarts water; let cool to room temperature. Submerge the duck in the brine; refrigerate overnight or up to 2 days.
2. One hour before cooking, remove the duck from the brine. Allow duck to drain in a colander. Pat the duck very dry before roasting.
3. For the glaze, toast the dried juniper berries on a baking sheet in a 450-degree oven, 3 to 4 minutes. Be careful not to over-toast them. Cool to room temperature. Grind the berries into a powder using a spice grinder or a mortar and pestle.
4. Combine the maple syrup, soy sauce, orange zest and powdered juniper berries in a saucepan over medium-high heat. Heat to a boil; turn down the heat slightly. Cook at a vigorous simmer, whisking occasionally, until the glaze is slightly thickened, 1 1/2 to 2 minutes. Hold in a warm place; set aside one-quarter of the glaze to use when serving the duck.
5. Truss the duck; place on a rack in a foil-lined roasting pan; roast in a 450-degree oven 30 minutes.
6. Remove the duck from the oven; turn down the heat to 350 degrees. Carefully pour off the fat in the pan. Prick the skin of the duck all over with a fork. Brush with one-third of the remaining glaze; cook 15 minutes. Baste with another third of the glaze; cook 15 minutes. Baste with remaining glaze; cook until the internal temperature of the duck is 165 degrees, 30 minutes. Let the duck rest in a warm place at least 10 minutes; serve with reserved glaze.
Nutrition information:
Per serving: 742 calories, 52 g fat, 18 g saturated fat, 154 mg cholesterol, 31 g carbohydrates, 36 g protein, 1,351 mg sodium, 0 g fiber.
wdaley@tribune.com
