Thanksgiving Duck

Emily Farris
Emily Farris
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. 
Serves
4
Prep Time
00:40
Cook Time
02:00
Thanksgiving Duck
5 (1)
272
Ingredients
**For the Glaze**
1.5 cups
dry red wine
½ cup
honey
¼ cup
balsamic vinegar
1 tsp
cornstarch
1 tsp
ground cloves
½ tsp
ground ginger
¼ tsp
vanilla extract
¼ tsp
freshly ground black pepper
⅛ tsp
kosher salt
**For the Duck**
1 (4- to 6-pound)
duck, rinsed and giblets and neck removed
Kosher salt and freshly ground black pepper
2
oranges, quartered
8 cloves
garlic, peeled
5 sprigs
fresh thyme
Steps

1. Start the Glaze

To make the glaze, combine 1 ¼ cups of the wine with the honey and balsamic vinegar in a saucepan and place over medium-hight heat. Bring to a boil while stirring. Continue to boil for 8 minutes, then reduce the heat to low and simmer for 30 minutes. (Make sure the wine mixture continues to simmer this entire time.)
Start the Glaze

2. Finish Glaze

In a small bowl, whisk together the remaining ¼ cup of wine with the cornstarch. Whisk it into the reduced wine, along with the cloves, ginger, vanilla, pepper, and salt. Whisk well, and turn the flame back up to medium-high. Let the mixture reach a boil, then reduce the heat and let it simmer for an additional 10 minutes. Remove the glaze from the heat and let cool.
Finish Glaze

3. Preheat the Oven

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

4. Score Duck Breast

When you’re ready to cook the duck (see note), 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, as well as pretty little grooves for the red wine glaze.
Score Duck Breast

5. Score Duck Back

Flip the duck and cut three long parallel lines along the back.
Score Duck Back

6. Season

Generously season the inside of the cavity and outside of the duck with salt and pepper. Stuff the orange wedges, garlic cloves, and thyme into the cavity. 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. Cook

Transfer to the oven, attach the probe, and cook for 30 minutes.
Cook
Sous Vide Mode: Off
Steam: Off
Temp: 310°F
Heat: Rear
00:30 Timer

8. Let Oven Adjust for High-Heat Cook

Leave the duck in the oven as it adjusts temperature.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

9. High-Heat Cook

Continue to cook the duck in the hotter oven until the probe reaches its target temperature, about 25 minutes. Remove the duck from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
155°F Probe Target

10. Hold the Temperature

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

11. Glaze Duck

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 reattach the probe. Continue to cook until the skin is crisp and the probe has reached its target temperature, 5 to 10 minutes.
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 minutes before carving and serving.
Rest, Carve, and Serve
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