Roasted Orange Glaze Duck with Roasted Cauliflower Garlic Mash
A succulent sweet roasted duck with a hint of honey and orange. Served with a side of roasted cauliflower mash with a little garlic and Parmesan cheese. Duck and cauliflower may not be something you normally cook, but the flavors are out of this world. A great meal to make for special occasions and holidays.
You Will Need: Primo Heat Deflector Racks · Primo Ceramic Heat Deflector Plates · Primo Extension Racks.
Cook Time2h 30m
For 4 Persons
- 1 whole duck
- Canola oil
- Primo Pecan rub
- 1 head cauliflower
- 1 whole garlic bulb
- 1 tsp cream cheese
- 0.25 sup parmesan cheese
Orange Glaze Ingredients
- 0.5 cup orange juice
- 0.5 cup unsalted chicken stock
- 0.25 cup orange liqueur
- 2 tbsp white vinegar
- 1 tbsp unsalted butter
- 1 tbsp whole coriander seeds
- 1 cup raw turbinado sugar
- Orange zest
- 0.25 cup honey
- 0.5 serrano pepper (chopped)
- Salt and fresh ground pepper
- Pierce the skin of the duck being careful not to pierce too deep. Apply canola oil or cooking oil to the skin (this will help get the skin crispy).
- Liberally apply Primo Pecan Rub to the duck making sure to apply inside the cavities.
- Use butchers twine and tie the legs to hold the desired shape and place wings behind the back of the duck.
- Set grill for indirect cooking (use heat deflector plates) and place drip pan underneath the duck.
- Place the duck on grill over indirect heat (375°F) for around 30 minutes. Continue to flip the duck every 30 minutes until you reach an internal temperature of 165-170. Full cook should take around 2 hours for a 5-pound duck.
- Combine orange juice, chicken stock (or duck drippings), orange liqueur, white vinegar, and softened butter, and coriander seeds. Bring these ingredients to a boil.
- Take off the heat and add: raw turbinado sugar, orange zest, salt, honey, serrano chili (for heat).
- Proceed to bring the glaze back up to a boil until it begins to form a more syrupy consistency.
- Apply to duck when approaching the end of its time on the grill (150-160).
- Cut cauliflower into around 1- inch thick slices and brush both sides with olive oil.
- Cut top off a bulb of garlic and coat with olive oil.
- Roast both the cauliflower and the garlic on the Primo extension rack for about 30 minutes or until done.
- While still hot: take cauliflower, 4-5 cloves of garlic, cream cheese, grated parmesan, chicken stock, salt and pepper. Place ingredients into food processor or blender and blend until desired consistency.