Maple Glazed Roast Ducks With Turnip
|Ducks||6 1⁄2 Pound|
|Chicken stock||2 Cup (32 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Turnips||8 Small, peeled|
Remove giblets and necks from ducks.
Rinse ducks inside and out under cold water; pat dry.
Trim fat from both ends.
Sprinkle each cavity lightly with salt and pepper.
Truss ducks at both ends with poultry pins or skewers.
Tuck wing tips behind back.
Pierce through skin only with fork, without piercing flesh.
Place ducks, breast side up, on rack in large roasting pan.
Roast in 400°F (200°C) oven for 20 minutes.
Cover breasts with foil, dull side out, leaving legs and thighs exposed.
Reduce heat to 350°F (180°C); bake for 1 hour and 45 minutes or until meat thermometer inserted in thigh registers 180°F (80°C).
Transfer ducks to baking sheet; keep warm.
Skim off fat in roasting pan.
Stir in stock and bring to boil, stirring to scrape up brown bits; cook over medium-high heal for 5 to 10 minutes or until reduced to 1 cup (250 mL).
Add maple syrup; cook for 3 to 5 minutes or until slightly thickened.
Remove glaze and set aside.
Return ducks to pan and brush with about 1/4 cup (50 mL) of the glaze; bake for 5 minutes.
Brush with another 1/4 cup (50 mL) of the glaze; bake for 20 minutes.
Transfer to cutting board and tent with foil; let stand for 20 minutes.
Meanwhile, in saucepan, pour in enough cold water to just cover turnips; bring to boil.
Reduce heat and simmer for 20 minutes or just until tender; drain and set aside.
Pour remaining glaze into saucepan; bring to boil.
Reduce heat and add cooked turnips; simmer for about 12 minutes or until warmed through and evenly coated.