Ingredients

The following ingredients have 4 Servings
  • 3-5 pound whole duck (innards removed)
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ginger paste (substitute fresh grated ginger)
  • 3 garlic cloves (smashed)
  • 2 tablespoons honey
  • 1 tablespoon pomegranate juice
  • 1 tablespoon champagne vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup sliced fennel
  • 1 bunch green onions (chopped in 2" pieces)

Instruction

  • Start by removing the spine of the duck (spatchcock or butterfly it). If you’re not sure how to do this, here is a helpful video on how to butterfly a duck.
  • Prick the skin all over and use a sharp knife to lightly score the skin on the breast side, making sure not to cut the meat.
  • Coat the duck in salt and let it sit, uncovered, in the fridge overnight.
  • Heat a sous vide water bath to 150F degrees.
  • Combine the remaining ingredients (except fennel and green onions) in a bowl and mix to combine.
  • Coat the duck in the sauce and place in a vacuum seal bag (or ziplock bag if using the water displacement method) with the fennel and green onion. Seal the bag.
  • Place it in the water bath and let it cook for 12 hours.
  • Remove the duck from the water bath and the bag (reserve the bag juice) and place on a roasting rack.
  • Roast in a 450F degree oven for 15-30 minutes, or until the skin has turned a golden brown. Be careful not to over-roast as the duck could dry out.
  • While the duck roasts, place the bag juice in a saucepan and simmer, skimming the fat and particles off the top as it cooks. Adjust the taste with salt.
  • Remove duck from the oven and let cool slightly. Carve and serve it drizzled with the cooked bag juice.