Nothing says a special occasion like duck, and this one is rolled up into a tidy roast. It’s the centerpiece for a full spread with fried rice and plum sauce. Plus, you haven’t lived until you’ve tried a sprout roasted in duck fat.
What You Get
Deboned, rolled whole duck (see note below)
Salt-and-pepper smoked sausages
What You’ll Need
Salt and freshly ground pepper
Makes 8 servings
Active Time: 60 minutes
Total Time: 2 hours
Preheat the oven to 400°F. Fit a roasting pan with a V-shaped rack. Drain the duck and pat it dry with paper towels. Using a sharp knife, prick the skin all over, and season generously with salt and pepper. Set on the rack and let come to room temperature, 30 minutes. Roast the duck until the skin begins to turn golden and the fat renders, about 20 minutes. Remove from the oven and turn down the oven to 350°F.
Meanwhile, prepare the glaze: In a small bowl, whisk together 2 tablespoons soy sauce and 2 tablespoons honey, and set it near the stove. Trim and cut the Brussels in half.
Transfer the duck to a board, pour the fat from the pan into a glass measuring pitcher, then return the duck to the pan. Brush generously with the soy-honey mixture. Return the duck to the oven and continue to roast until dark brown and a thermometer reads 165°F, 60 minutes longer. Transfer the duck to a cutting board to rest, 15 minutes. Remove the twine and carve the duck into rounds.
Halfway through roasting the duck, pile the Brussels on a sheet pan, drizzle with ¼ cup duck fat, 2 tablespoons balsamic vinegar, season with salt, and toss to coat. Roast until the Brussels are tender and crispy, 30 minutes.
Trim the shiitakes and cut them in half. Slice 2 stalks of celery. Slice 2 sausages. In a large nonstick frying pan over medium-high heat, warm 1 tablespoon duck fat. Add the shiitakes, celery, and sausage and stir-fry until brown, 10 minutes. Season with salt and transfer to a plate. Return the pan to the heat, add the scallion-ginger sauce and the rice, and stir-fry until crispy, 5 minutes. Return the shiitake mixture to the pan and toss to combine.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. Thinly slice the green onions.
Set out the duck, fried rice, and Brussels. Serve warm, folding the duck into the tortillas, with the plum sauce for drizzling and the green onions for sprinkling.
Note: The duck may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 1 hour.