Maple-Glazed Whole Duck
Created by Govind Armstrong
While tradition calls for turkey, chef Govind Armstrong prefers duck. "It's more refined and has more character," Armstrong says.
Servings: Makes 10 servings
  • 1 (3 1/2-pound) whole duck (available at Whole Foods nationwide)
  • 1 small yellow onion , sliced in half
  • 1 head garlic , cloves separated and unpeeled
  • 1 bunch fresh thyme
  • 1 bunch fresh parsley
  • 1 bunch fresh rosemary
  • 2 tablespoons kosher salt
  • 1 tablespoon pepper
  • 1/2 cup red wine vinegar
  • 1 cup Vermont maple syrup
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 2 ribs celery , finely diced
  • 2 large carrots , peeled and finely diced
  • 1 medium yellow onion , diced
  • 4 cloves garlic , thinly sliced
  • 2 heads Savoy cabbage (cored and white ribs removed), blanched
  • Kosher salt and pepper to taste
To make duck:
Preheat oven to 350°. Remove innards from cavity of duck and wash bird thoroughly. Fill duck with onion, garlic, herbs, salt and pepper. In a small bowl, combine vinegar and maple syrup; brush outside of bird liberally with mixture.

Place duck on roasting rack and cook 1 hour, glazing periodically.

To make cabbage:
In a large sauté pan over medium flame, heat oil. Add butter, celery and carrots; sauté 5 minutes. Add onion and garlic; sauté another 5 minutes, or until onions are translucent. Add cabbage, then season with salt and pepper. Place on a platter and serve roasted duck on top.


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