DUCK FOR THANKSGIVING RECIPE RECIPES

Steps:

• Remove your duck from the packaging and season it well with salt and pepper. Add a layer of extra virgin olive oil and rub it into all the visible skin on the duck.
• Place the whole duck on the rotisserie skewers and make sure it is secure before adding it to the air fryer oven. Set the temperature to 185c/365f and cook for 40 minutes.
• Prep the roast potatoes. Peel and dice your potatoes add in the thyme and salt and pepper.
• After 40 minutes remove the excess duck fat that has collected in the drip tray and put it to one side. Pour 2tbsp of the duck fat into the bowl of potatoes, toss and then add the potatoes to your other air fryer. Cook for 15 minutes at 160c/360f followed by a further 5 minutes at 200c/400f to crisp up.
• Then place the duck back on for a further 15 minutes at the same temperature. Let the duck rest once cooked for 5 minutes prior to serving with your duck fat roast potatoes.

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.