Liberty Farms Half Duck Recipe

Make the brine: In a medium saucepan, combine 2 cups of the water with the kosher salt and brown sugar. Warm gently, stirring, until the salt and sugar dissolve. Remove from heat and add the remaining 4 cups of cold water to bring temperature down. Stir in peppercorns, bay leaves, smashed garlic, and thyme. Cool the brine to room temperature before using (chill if needed).

Prepare the duck: Rinse the half duck under cold water and pat dry thoroughly with paper towels. Remove any excess fat from cavity if desired. Place the duck in a container or large resealable bag and pour the cooled brine over it so it is fully submerged. If necessary, weigh it down with a small plate.

Brine time: Refrigerate the duck in the brine for 4–6 hours (for a half duck). This will help season and slightly firm the meat.

Remove from brine and dry: After brining, remove the duck, discard the brine, and rinse the duck briefly under cold water. Pat the skin and cavity very dry with paper towels. For crisper skin, optionally leave the duck uncovered on a rack in the refrigerator for 2–4 hours to air-dry; alternatively proceed immediately.

Preheat the oven to 400°F (200°C).

Mix the dry rub: In a small bowl combine sea salt, black pepper, smoked paprika, garlic powder, and ground coriander.

Score and season: Using a sharp knife, lightly score the skin in a crosshatch pattern over the fatty portions of the breast—don’t cut into the meat. Rub the olive oil or duck fat all over the skin and cavity. Sprinkle the dry rub evenly over the skin and inside the cavity, rubbing it in so it adheres. Tuck any wing tips under the body and tie the leg tip with kitchen twine if you like for even cooking.

Render fat and start roasting: Place the half duck on a wire rack set in a roasting pan breast-side up. Roast at 400°F (200°C) for 20 minutes to help render fat and crisp the skin.

Reduce heat and continue roasting: After 20 minutes, reduce oven temperature to 350°F (175°C). Continue to roast for an additional 30–40 minutes, or until the thickest part of the breast reads 135–140°F (57–60°C) for medium-rare to medium (or 155°F / 68°C if you prefer fully cooked) when checked with an instant-read thermometer. If skin browns too quickly, tent loosely with foil.

Rest the duck: Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–12 minutes; carryover cooking will raise the internal temp a few degrees and juices will redistribute.

Collect drippings

While the duck rests, place the roasting pan on the stovetop over medium heat (or transfer drippings to a skillet). Pour off excess rendered fat, leaving about 1–2 tablespoons in the pan along with browned bits.

Sauté shallot: Add the minced shallot to the pan and cook gently in the reserved fat for 2–3 minutes until softened and translucent but not browned.

Deglaze and reduce: Pour in the orange juice and stock, scraping up browned bits from the pan with a wooden spoon. Bring to a simmer and reduce by about half (4–6 minutes).

Finish sauce: Whisk in the butter, maple syrup, Dijon mustard, red wine vinegar, and thyme leaves. Simmer 1–2 minutes until glossy and slightly thickened. Season with salt and pepper to taste. If you prefer a smoother sauce, strain through a fine-mesh sieve into a small saucepan and keep warm.

Optional glaze: For a sticky glaze, return sauce to medium heat and reduce a further 2–3 minutes until it coats the back of a spoon.

Carve the duck: Using a sharp knife, remove the legs and thighs by cutting through the joint. Slice the breast meat across the grain into 1/4-inch slices. Arrange on a warmed platter.

Serve: Spoon the warm orange-maple pan sauce over the sliced breast and legs, or serve on the side. Garnish with chopped fresh parsley and offer lemon or orange wedges for brightness.

Suggested sides: Serve with roasted root vegetables, a simple green salad, or buttery mashed potatoes to complement the rich duck.