Honey-Orange-Glazed Muscovy Duck With Parsnip Mash

Honey-Orange-Glazed Muscovy Duck With Parsnip Mash
Photo by Charles Walton

Ingredients

  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt, divided
  • ¼ cup prepared mustard
  • ¼ teaspoon ground nutmeg
  • 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
  • ¼ cup Dijon mustard
  • + 23 more ingredients
    • ¼ cup honey
    • Garnish: fresh parsley sprigs
    • 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
    • Garnish: fresh parsley sprigs
    • ½ teaspoon ground black pepper, divided
    • Parsnip Mash
    • 2 tablespoons lemon juice
    • 2 (3 1/2-pound) Muscovy ducks
    • ¼ cup Dijon mustard
    • ½ teaspoon salt, divided
    • 2 (3 1/2-pound) Muscovy ducks
    • Parsnip Mash
    • Dash of salt
    • ¼ teaspoon chili powder
    • ¼ teaspoon chili powder
    • ¼ cup prepared mustard
    • ¼ teaspoon ground red pepper
    • ¼ teaspoon ground black pepper
    • 2 tablespoons lemon juice
    • Dash of salt
    • ¼ teaspoon ground black pepper
    • ¼ cup honey
    • ½ teaspoon ground black pepper, divided

Stir together first 10 ingredients until blended.Remove leg quarters from ducks; refrigerate breasts. Sprinkle quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a deep roasting pan. Add half of juice concentrate mixture; reserve remaining mixture.Bake, covered, at 275° for 4 h...

View full recipe at My Recipes

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