Whole-Roasted Soy-Glazed Duck with Turnips
Recipe by Sarah Copeland @edibleliving
Working on this recipe rekindled my love for three things that I had completely forgotten in my culinary repertoire: Duck, Turnips and Curly Kale. Not only is duck so easy to roast—start low and raise temp at end of cooking to render the fat, but it’s an impressive centerpiece for a dinner party or holiday table. Turnips are a classic pairing for duck. It was the wrong season for the small ones, so I used the medium ones and quartered them into wedges. I roasted everything together in a low-brazier, but a roasting pan would work just as well. Carve the duck, put everything back in the pot and serve right from there—all you need is a pot of fragrant, warm white rice.
1 whole D’Artagnan Rohan duck, neck, heart and gizzards removed (5 to 5.5 lbs)
2 teaspoons coarse salt
2 teaspoons freshly grated pepper
1 medium onion, sliced
6 cloves garlic, peeled and crushed
½ cup rice vinegar
½ cup soy sauce
4 large coins fresh ginger
¼ cup light brown sugar
1 teaspoon crushed red pepper
2 tablespoons olive oil
4 to 6 medium turnips, trimmed and quartered
½ bunch curly kale, stems removed and roughly chopped
Warm white rice, for serving
Remove the duck from the refrigerator, pat dry and set on a plate to air dry for 1 hour before cooking.
Preheat the oven to 325° F. Season the duck generously all over with salt and freshly cracked pepper.
Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper and ¼ cup water in bowl. Add the turnips and toss to coat. Transfer the vegetables with a slotted spoon, reserving the marinade, to a low Dutch oven or oven-to-table brazier. Drizzle with oil (to help ensure the turnips brown nicely). Season with black pepper.
Place the duck on top of vegetables, breast side down. Pour half the marinade over the duck. Flip breast side up and pour over remaining marinade, using it all to soak the duck and the vegetables below.
Cook until the duck is tender but still rare, about 1 hour, 45 minutes. Raise the oven to 425°. Continue cooking until the skin crisps and the fat renders (skin should be evenly golden brown), about 1 hour more (total roasting time, 2 ½ to 2 ¾ hours).
Remove from the heat. Use tongs or two long wooden spoons to pull the duck onto a board to rest, 20 minutes. Add the kale to turnips in the soy marinade, and stir to wilt (cover if you like your kale more wilted). Return the duck to the top of the vegetables and serve whole, or carve the breasts off the duck and thinly sliced on the bias. Carve the legs and serve warm with warm rice, kale and turnips, drizzling the cooking liquid over the top.