Thanksgiving Duck

Emily Farris
Emily Farris
November 16, 2020
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 temp to begin to render out the fat. About halfway through, you’ll bump the temp to crisp the skin before adding a rich, aromatic red wine glaze. If you have time to work ahead, your duck will have a much crispier skin if you pat it dry and let it sit uncovered in the fridge overnight before you plan to cook. 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. 
Serves
4
Prep Time
00:40
Cook Time
02:00
Thanksgiving Duck
0
63
Ingredients
**For the Glaze**
1.5 cups
Red wine
½ cup
Honey
¼ cup
Balsamic vinegar
1 tsp
Cornstarch
1 tsp
Ground clove
½ tsp
Ground ginger
¼ tsp
Vanilla extract
⅛ tsp
(Or a pinch) kosher salt
¼ tsp
Freshly-cracked black pepper
**For the Duck**
1
4-to-6-pound duck, rinsed and giblets/neck/organ meat removed
2
Oranges, quartered
8
Cloves garlic
5
Sprigs fresh thyme
Steps

1. Start glaze

To make the glaze, add 1¼ cup red wine to a sauce pan over medium-hight heat with the honey and balsamic vinegar. Stir and let it come to a boil. Let it boil for eight minutes, then reduce the heat to low (but not so low it won’t simmer) and let it simmer for 30 minutes.
Start glaze

2. Finish glaze

In a separate container, whisk together the remaining ¼ cup of wine with a teaspoon of cornstarch, then add it to the sauce pan, along with the clove, ginger, vanilla, salt, and pepper. Stir well, and turn the flame back up. Let the mixture reach a boil, then reduce the heat and let it simmer for an additional 10 minutes. Remove it from the heat to cool.
Finish glaze

3. Preheat for first cook

Preheat to 310°F.
Sous Vide Mode: Off
Steam: Off
Temp: 310°F
Heat: Rear

4. Perforate duck breast

When you’re ready to cook the duck, cut crosshatch patterns into the top fatty layer of the breast (being careful to not cut into the meat). This creates little channels to release the fat (and pretty little grooves for the red wine glaze later). 
Perforate duck breast

5. Perforate back

Flip the duck and cut three long parallel lines along the back. 
Perforate back

6. Season

Generously season the inside of the cavity and outside of the duck with kosher salt and pepper. Stuff the orange wedges, garlic cloves, and thyme into the cavity. Then transfer the duck to a roasting pan with a rack, breast side up, and insert the probe into the thickest part of the breast.
Season

7. First cook

Cook for 30 minutes.
First cook
Sous Vide Mode: Off
Steam: Off
Temp: 310°F
Heat: Rear
00:30 Timer

8. Bump temp for high-heat cook

Without removing the duck, crank the temperature to 375°F.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

9. High-heat cook

Cook the duck until the internal temperature reaches 155ºF (about 25 minutes). 
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
155°F Probe Target

10. Hold oven temp for final cook

Hold the oven temperature for the final cook.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

11. Glaze duck

Carefully but quickly remove the duck from the oven. Using a silicone brush, generously cover the skin with the red wine glaze. 
Glaze duck

12. Final cook

Return the duck to the oven and cook 5 to 10 more minutes, or until the probe reads an internal temperature of 165ºF.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
165°F Probe Target

13. Rest, carve, and serve

Let the duck rest at least 20 mins before carving and serving. 
Rest, carve, and serve
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