This weeks episode takes us across the narrow sea. If you want to make a day of it see my post for Breakfast in Meereen. A great recipe for Mother’s day, or any day. Serve with Buttered Turnips and Greens.
Illyrio smiled enigmatically and tore a wing from the duck. Honey and grease ran over his fingers and dripped down into his beard as he nibbled at the tender meat. – A Game of Thrones
Duck has always sounded too fancy for me to be able to make at home, but I swear to you, it was super easy! In the GoT cookbook there are some recipes for whole duck but, a whole duck would be too much for our little family so I opted for duck legs. The trick is too roast them low and slow for a couple of hours and then crank up the heat at the end to crisp the skin. The end result was perfection! The meat was fall off the bone tender and that skin – so crisp and flavourful! A dinner easily fit for a queen – no, not a queen, a Khaleesi!
1 duck leg per person
Salt and pepper
1 orange, zested
A small handful of juniper berries, crushed
A handful of thyme
1. Pat the duck legs dry with paper towels. Find something pointy to prick the skin, I used a toothpick. Avoid piercing the meat itself and focus on the skin that covers fat. This will allow the fat to seep out and the skin to get crispy.
2. Liberally salt your duck legs. Let them rest at room temperature for at least 20 minutes and up to an hour.
3. Put the duck legs skin side up, in a lightly oiled roasting pan just big enough to hold them, without overlapping. Finish seasoning them with pepper, thyme, orange zest and the crushed juniper berries.
4. DO NOT preheat the oven. Put the duck in the cold oven and turn it to 300 degrees F. Let the duck roast in its juices for 90 min to 2 hours. The longer the better, but start checking the duck at the 90 min mark.
5. Meanwhile, whisk together a mixture of half honey and half olive oil. If your honey is on the solid side like mine was, heat it up for a few seconds in the microwave.
6. When the skin is starting to look crispy, spoon the honey mixture over the duck legs. Put it back in the oven and turn up the heat to 375 degrees. Check after 15 minutes. You want a nice golden brown color.
7. Remove from the oven and rest the meat for 10-15 minutes. Save the duck fat for roast potatoes or breakfast hash, yum!