December 1, 2021
Hosting four people or fewer this year? Consider making a Thanksgiving duck instead of a turkey in your Anova Precision Oven. Duck looks and cooks a lot like chicken, and it’s around the same size, too. But ducks have a lot more fat — which means a lot more flavor.
For the first half of this recipe, the duck cooks at a lower temperature to begin to render out the fat. About halfway through, you’ll bump up the temperature to crisp the skin before adding a rich, aromatic red wine glaze.
Notes: If you have time to work ahead, pat the duck dry and let it sit uncovered in the fridge overnight before you plan to cook. This will make the skin much more crisp. You can also make the glaze a day ahead and store it in an airtight container in the fridge. Then, when you’re ready to cook, you’ll have delicious duck in about an hour.