Thanksgiving Duck

With Thanksgiving in a week, allow me to share this delicious recipe from the 1800s - duck!

During the 19th century, it was far more common for Americans to eat duck instead of turkey during late autumn. And since Book 2 takes place in New York City in the 1850s, I thought it would be an appropriate recipe to share!

Thanks to Anova Culinary for the recipe!

Ingredients

For the Glaze

1.5 cups

dry red wine

½ cup

honey

¼ cup

balsamic vinegar

1 tsp

cornstarch

1 tsp

ground cloves

½ tsp

ground ginger

¼ tsp

vanilla extract

¼ tsp

freshly ground black pepper

⅛ tsp

kosher salt

For the Duck

1 (4- to 6-pound)

duck, rinsed and giblets and neck removed

Kosher salt and freshly ground black pepper

2

oranges, quartered

8 cloves

garlic, peeled

5 sprigs

fresh thyme

Instructions

To make the glaze, combine 1 ¼ cups of the wine with the honey and balsamic vinegar in a saucepan and place over medium-hight heat. Bring to a boil while stirring. Continue to boil for 8 minutes, then reduce the heat to low and simmer for 30 minutes. (Make sure the wine mixture continues to simmer this entire time.)

In a small bowl, whisk together the remaining ¼ cup of wine with the cornstarch. Whisk it into the reduced wine, along with the cloves, ginger, vanilla, pepper, and salt. Whisk well, and turn the flame back up to medium-high. Let the mixture reach a boil, then reduce the heat and let it simmer for an additional 10 minutes. Remove the glaze from the heat and let cool.

Preheat the oven to 310 degrees.

When you’re ready to cook the duck (see note), cut crosshatch patterns into the top fatty layer of the breast, being careful to not cut into the meat. This creates little channels to release the fat, as well as pretty little grooves for the red wine glaze.

Flip the duck and cut three long parallel lines along the back.

Generously season the inside of the cavity and outside of the duck with salt and pepper. Stuff the orange wedges, garlic cloves, and thyme into the cavity. Transfer the duck to a roasting pan with a rack, breast side up, and insert the probe into the thickest part of the breast.

Transfer to the oven, attach the probe, and cook for 30 minutes.

Leave the duck in the oven as it adjusts temperature (raise temp to 375)

Continue to cook the duck in the hotter oven until the probe reaches its target temperature, about 25 minutes. Remove the duck from the oven.

Leave the oven on for the final cook.

Using a silicone brush, generously cover the skin with the red wine glaze. Return the duck to the oven and reattach the probe. Continue to cook until the skin is crisp and the probe has reached its target temperature, 5 to 10 minutes.

Let the duck rest at least 20 minutes before carving and serving.