A Pati Jinich Recipe

Spicy Honey, Garlic and Orange Roasted Duck

2 servings

Pato Rostizado con Miel, Ajo y Naranja

Ingredients

1 5-6 pound whole duck, thawed
1 tablespoon kosher or coarse sea salt, plus more to salt the water
1 teaspoon freshly ground black pepper
2 teaspoons finely chopped dried piquín chiles, or chiltepin or chile de árbol, plus 1 more teaspoon whole dried piquín chiles
2 tablespoons chopped fresh rosemary leaves, or 2 teaspoons dried and crushed, plus 3 to 4 whole rosemary sprigs
Zest of an orange, plus its juice
Zest of a lime, plus its juice
1 whole orange, halved and each half cut into quarters
1 whole head of garlic
3 tablespoons unsalted butter
2 tablespoons honey

Make sure the duck is completely thawed (defrost in the refrigerator for a couple days). Remove giblets and neck from cavity. Rinse in cold water. Pat dry.
Bring salted water to a boil in a large soup pot or casserole that fits the duck. Once it comes to a boil, insert the duck and let it sit there for 3 minutes without turning the heat off. This will help tighten the skin. Remove from the water. Drain and pat dry.
With a sharp paring or small knife and taking a diagonal or side angle, prick the skin all over front and back without cutting into the meat. This will help release the fat as the duck cooks. Then, score the skin in a diamond shape with lines about every inch making sure you are cutting the skin and the fat, but not the meat, all over front and back.
Preheat the oven to 425℉ with the rack in the lowest position.

In a small bowl, combine the salt, black pepper, crushed dried Piquín chiles, chopped rosemary, and orange and lime zest. Mix well.
Rub the spice mixture all over the duck, making sure to go into the diamond pattern through the skin and fat as well as inside of the cavity. Stuff the cavity with the cut oranges, rosemary sprigs (reserving one sprig for the glaze), and lastly, the head of garlic.
Place the duck on a rack in a roasting pan, breast side up. Fold neck skin under the body. Crisscross the legs and secure with kitchen twine. Tuck the wings under their sides. Roast the duck for 30 minutes. Then remove the roasting pan from the oven, flip the duck back side up, reduce the heat to 350℉, and continue roasting for an additional hour and a half.

In a small saucepan over medium heat, melt the butter. Once it bubbles, add a teaspoon dried Piquín chiles, stir and cook for a minute, so they can gently brown. Add the orange and lime juices and the honey, and stir. Add the rosemary sprig. Let it all cook for about 7 to 8 over medium-low heat, or until it thickens to a syrup consistency. Remove the rosemary sprig and Piquín chiles with a spoon, or strain into a bowl.
Remove the roasting pan from the oven. Tilt the duck to get all the fat onto the roasting pan and scrape all the duck fat into a bowl. Cut the twine from the duck legs and remove the roasted garlic from the cavity.
Brush the duck with the glaze, generously, all over, and place back on rack, flipping it so it is breast side up again. Return to the oven and continue to roast for another 15 to 30 minutes, or until the thermometer reads 165℉ to 170℉ and the skin is golden brown. Remove from the oven. Cover with aluminum foil and let rest for 10 to 15 minutes before carving.