Tournant's Maple-Miso Glazed Roast Duck

From the sweet, crispy skin to the rich and juicy breast meat, roast duck is a classic preparation that locks in moisture and flavor when prepared properly in an overnight brine. Mona and Jaret, the professional chefs and founders of the farm-to-fire restaurant Tournant, have a penchant for imaginative meals like this Maple-Miso Glazed Roast Duck recipe. What’s their spin? They prepare their sweet roast duck with a touch of savory, thanks to the addition of white miso in the thick glaze. The result is a fatty and delicious duck that’s luscious and sweet with every saucy bite. It’s the perfect holiday meal to showcase what’s fresh and local in your neck of the woods. Go crazy with the side dishes and compliment the meal with a bright pinot noir or a cold refreshing lager.


1 whole 4-5 pound Pekin duck

3⁄4 cup kosher salt

1⁄3 cup sugar

4 quarts water

2 cups rich duck or chicken stock

1 cup fresh squeezed orange juice

2 tbsp white miso

2 tbsp grainy mustard

2 tbsp maple syrup


Boil one quart water and stir in salt and sugar until dissolved. Combine with remaining 3 quarts water and chill completely.


Reduce duck stock to 1 cup, then whisk in remaining ingredients. Season to taste with salt.



Brine the whole duck for at least one hour or overnight.


Drain and pat dry. Thinly score the breast, taking care not to pierce the meat. Place the duck breast side up on a wire rack in a shallow roasting pan and pour boiling water over it to tighten up the skin.


Carefully drain off the water and season duck liberally with kosher salt.


Transfer roasting pan to a 350-degree oven and bake for about 45 minutes or until an instant-read thermometer registers 130 degrees at the thickest part of the leg.


Raise oven temperature to 450 degrees and baste with half of the glaze.


Bake for 5 minutes, then baste again and cook until duck is burnished and lacquered and a thermometer inserted into the leg reads at least 155 degrees.

Present duck whole at the table on a bed of herbs, leaves, and seasonal fruits. Allow to rest for 10 minutes before carving. Boil any leftover glaze until syrupy and pass separately at the table.


Whether in the kitchen prepping the duck or at the table carving up the oven-golden breast, the Meatcrafter is the perfect knife for the job. Engineered for ultra-sharp precision cutting, slicing, trimming, and deboning, the Meatcrafter gets it done from the back to the front of the house with professional results. Now slice into that duck and enjoy!


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