Serves 4
Ingredients:
- 2 cups dark corn syrup
- 1 cup white vinegar
- 6 oz of Nocello (walnut flavored) liqueur
- ½ cup Morning Glory Old Fashioned Coffee Syrup
- ¼ cup packed dark brown sugar
- ¼ cup fresh orange juice
- ½ cinnamon stick
- 2 (4‑5 lb) ducks, giblets and neck removed, well rinsed and patted dry.
Directions:
- In a large re‑sealable plastic bag, combine all ingredients for the glaze.
- Place ducks in back and refrigerate overnight.
- Preheat oven to 475 degrees F
- Remove ducks from the refrigerator, saving marinade, and let come to room temperature 20 min
- In a heavy saucepan bring marinade to as boil. Reduce the heat to medium low and simmer until sauce is reduced by half to a thick syrup.
- Remove from heat , discard cinnamon stick and let cool before using.
- Spread about ½ cup of glaze over each duck, rubbing to coat evenly.
- Roast until deep golden brown 15‑18 min.
- Lower temperature to 375 degrees F and roast until the skin is a deep mahogany color and juices run clear approx 1 hour 45 min to 2 hours.
- Add 1 cup of water every 30 min to bottom of roasting pan to prevent the glaze from burning.
- Remove from the oven and let rest 10‑15 min before carving.