Orange Glazed Duck with Parsnip Puree and Potatoes
This recipe has been shared with us by Victoria Perreau. We are excited to share this recipe with you, which won first place in The Readers Issue competition. As you will discover, this is an impressive recipe that will give you a restaurant quality meal from home.
"I have developed this combined recipe for a complete dinner party main course from a variety of sources over a period of time, each time refining the recipe to make the most of time, equipment and ingredients. The long slow cooking of the duck makes it very tender, and the spiced parsnip puree is a great accompaniment to the flavours in the duck and glaze." - Victoria
Recipe Tester Feedback: "Wow! This is the most amazing combination of flavours. The orange glaze on the duck is simply divine, and even though I wouldn't have thought to combine pear and parsnip, it works beautifully. A perfect dish to wow at a dinner party." - Kristen
No: Gluten / Egg / Nuts
*Variations: Can be made without Dairy
Preparation Time 30-45 minutes
Cooking Time 2 hours 30 minutes
Parsnip puree can be frozen
- garlic cloves - 3, peeled
- maple syrup - 40g
- honey - 60g
- mustard - 20g, Dijon
- dried thyme - 1/2 tsp, or 1 Tbsp fresh thyme leaves
- orange juice - 100g
- balsamic vinegar - 100g
- Cointreau orange liqueur - 40g
- orange - 1
- whole duck - 2kg, small enough to fit in the steaming attachment, or 8 duck legs
- fresh thyme - 1 bunch
- water - 700g
- Spiced parsnip and pear puree: (*omit for DF)
- water - 700g
- parsnips - 600g (approx. 4), peeled and diced into 3cm pieces
- butter - 40g, unsalted
- pears - 2, whole ripe, diced (or 400g tin of pears, drained and diced)
- brandy - 2 Tbsp, Cognac
- sour cream - 120g, or plain yoghurt
- allspice - 1 tsp, ground
- Roast potatoes:
- potatoes - 1kg, roasting, peeled and cut for roasting (or more / less depending on guest numbers)
- duck fat - 4-6 Tbsp, reserved from steaming the duck
- Add the garlic cloves (3) to the bowl. Chop Speed 8 / 3 seconds.
- Add the maple syrup (40g), honey (60g), mustard (20g), thyme (1/2 tsp), orange juice (100g), vinegar (100g) and Cointreau (40g) to the bowl. Program 8 minutes / 100C / Speed 2.5. Set aside.
- Most of the glaze will be poured over the duck before roasting, but about 1/3 cup should be retained until after the duck has finished roasting, to make the glaze for serving the cooked duck.
- Cut 4 thin slices from the centre of the orange (1) for presentation, reserving the end pieces of the orange to stuff in the cavity.
- If using a whole duck (2kg), trim the neck and wings and reserve the trimmings. Check the cavity for giblets and discard if present.
- Place the thyme (1 bunch) and the orange ends inside the cavity.
- Score the duck through the skin in a diamond pattern, without cutting into the flesh.
- Place the neck and wing trimmings in the steaming attachment lower dish and set the duck, breast down, on top of the trimmings. Use the trimmings to position the duck, ensuring that sufficient holes are clear for steam to move freely.
- Alternately: If using duck pieces (8), place the bunch of thyme (1 bunch) and orange ends in the internal steaming basket and position the duck pieces in the steaming attachment lower dish, allowing steam to move freely.
Steam the duck:
- Rinse out the bowl. Add water (700g) to the bowl. Set the steaming attachment in place. Program 60 minutes / Steaming Temperature / Speed 2.
- While the duck is steaming, arrange your oven shelves to hold two roasting pans, one for the duck and one on the top for the potatoes.
- Preheat the oven to 150C.
- Now is also a good time to prepare the other ingredients, if not already prepared.
- When the duck has finished steaming, transfer the duck onto a rack in a roasting pan and pour over the prepared orange glaze, reserving 1/3 cup for later.
- Pour the remaining steaming liquid from the bowl into a tall glass jug.
- Allow the fat to settle to the top for a few minutes, then separate the stock from under the fat. A turkey baster or fat separating jug is handy for this.
- Alternatively, collect the fat by scooping it off the top to leave the stock remaining. It won’t matter if a little fat remains in the stock. Reserve the fat for roasting your potatoes.
- Pour the stock over the duck in its roasting pan.
- Roast for 60 minutes, basting with the pan sauces every 10-15 minutes. Do not allow the base of the pan to dry out and burn the glaze. Add additional water to the roasting pan if necessary.
Steam the parsnip and potatoes:
- As soon as the duck is in the oven, briefly rinse out the bowl and steaming attachment.
- Add water (700g) to the bowl. Add the parsnips (600g) into the internal steaming basket. Add the potatoes (1kg) to the steaming attachment lower dish. Set the steaming attachment and basket in place. Program 20 minutes / Steaming Temperature / Speed 2.
- Remove the steaming basket containing the parsnip and store in a covered bowl so that it stays warm and doesn’t dry out.
- If the potatoes yield to a sharp knife (nearly cooked), then transfer the potatoes to a large bowl; otherwise return the potatoes in the steaming attachment to the bowl. Program a further 5 minutes / Steaming Temperature / Speed 2 as necessary.
- Coat the potatoes liberally with the reserved duck fat (4-6 Tbsp) in a large bowl, then sprinkle with salt.
- Arrange the potatoes, well separated, on a roasting pan and place them in the top of oven with the duck at 150C. The duck should have about 30 minutes remaining cooking time in the oven at this point.
Parsnip and pear puree:
- Wash and dry the bowl.
- Add the butter (40g) to the bowl. Program 1 minute / Steaming Temperature / Speed 1.
- Add the pears (2) to the bowl. Program 5 minutes / Steaming Temperature / Reverse+Stirring Speed.
- Add the Cognac (2 Tbsp) to the bowl. Program 5 minutes / Steaming Temperature / Reverse+Stirring Speed. If using fresh pears, extend the cooking time until they are soft.
- Add the reserved cooked parsnip, sour cream (120g) and ground allspice (1 tsp) to the bowl. Blend Speed 7 / 3 seconds. Scrape down sides and check for consistency.
- If it is too dry, add a couple of tablespoons of reserved pear juice / stock / water, then repeat the previous step.
- Season with salt and pepper to taste and keep warm in a covered bowl until time to plate up.
- When the duck has been in the oven for 60 minutes, it should be browned all over and cooked through.
- Remove the duck and increase the oven temperature to 180C to finish browning the potatoes for 15-20 minutes or as necessary.
- Move the duck off of the roasting pan. Allow it to rest, covered, for 15-20 minutes while you prepare the glaze.
- Whilst the duck is resting, add the remaining reserved glaze mixture (approx. 1/3 cup) to the roasting pan
- that the duck was on.
- Simmer on the stovetop to reduce the liquid in the bottom of the roasting pan to a thin glaze.
Strain the glaze to yield a clear glaze to serve with the duck.
- If using a whole duck, carve the legs and breast.
- Smear a couple of tablespoons of parsnip and pear puree on the plate and place a duck portion on top.
- Drizzle over some of the orange glaze, then serve the remaining glaze in a jug.
- Add potatoes and additional vegetables as desired.
- The teaspoon of allspice in the parsnip puree sounds like a lot, but the flavour is milder than you might expect.
- The parsnip and pear puree freezes well and can be made in advance and reheated as needed to reduce the workload on the day.
- I serve this with steamed veggies. Braised red cabbage is also a good accompaniment.