Last night my sister came over to help trim the tree. She brought the eggnog; I roasted a duck. I wanted to try using our cousin Klee’s Stuck-Up Rhubarb Bing Cherry Jam as a glaze. Let me stop here. I know he’s my cousin, but even if we weren’t blood related, I would still tell you that his jams are INCREDIBLE. There are just a few jars left of this current batch on Etsy, so I apologize if by the time you read this it’s all sold out.
I have a feeling Stuck-Up Duck is going to become an instant family tradition—it smells heavenly while roasting and is the perfect festive sustenance for trimming the tree. Here’s the recipe. It’s very simple. If you wanted to get fancy, you could heat the preserves in a small saucepan with a tablespoon of Grand Marnier and stir until smooth, but I just spread the preserves directly on the bird in the interest of time.
5 pound roasting duck
1 small onion, peeled and quartered
1-2 sprigs fresh rosemary
Salt + pepper, to taste
Preheat oven to 450F degrees. Remove giblets and neck from inside the duck and discard (or give to your little sister, Claire, who likes to fry up giblets in butter and enjoy with a glass of Pinot Noir). Pat dry inside and outside of bird. Place in roasting pan and stuff with fresh rosemary and onion. Tress legs with kitchen string. Liberally salt and pepper outside of duck, and roast in oven for 25 minutes. Remove from oven, and pierce skin with a fork all over. Lower heat to 350. Spread preserves over duck. Return to oven and continue to roast another 1 1/2 to 2 hours until crisp and brown (a total roasting time of about 2 1/4 hours).