Juniper and Blood Orange Roast Duck with Forest Veggies

Ingredients:

3 celery stalks (2 coarsely chopped, 1 cut in fourths)

2 small bags of rainbow carrots (traditional carrots may be used as a substitute)

8-10 okra (optional. I had these on hand but I will most likely skip them the next time I make this recipe)

10-12 baby bella mushrooms (I used two large portabella since I had them on hand.)

10-12 brussels sprouts

.5 lb tri-color potatoes

2 large shallots (cut in fourths)

2 blood oranges

2.5 lb duck, at room temperature, rinsed and patted dry with paper towels

3 fresh bay leaves

8 juniper berries

375 ml sweet red wine

2 tsp arrowroot powder (cornstarch may be used as a substitute)

salt (I used pink Himalayan salt)

  Begin by preheating your oven to 350F, rinsing your vegetables, and laying them out on a towel to dry. Meanwhile, cut the shallots in fourths and chop two of the the three stalks of celery. When the other vegetables are mostly dry, place them in a large roasting pan. Next, take one of the blood oranges and pierce it's flesh all over with a sharp-pointed knife. Using a slight twisting motion when doing this will allow more juice to flow from the orange. Season the duck with salt inside and out, then place the orange, chopped celery, bay leaves and juniper berries inside of the cavity. Use small metal skewers and cotton kitchen twine to stitch up the opening.

  Place the duck on top of vegetables, cover, and roast for 30 minutes. After 30 minutes has passed, pour in the red wine and continue roasting until the duck is a deep golden brown. The juices will run clear when piercing the thigh with a knife (2-2½ hours). Remove the roasting pan from the oven and carefully remove the skewers and twine from the duck. 

  Next, remove the orange from the duck cavity with tongs or a slotted spoon and place the duck on a serving platter. Spoon the vegetables into a serving dish and pour the pan juices into a tall jar. Cover the duck with the roasting pan lid or foil and set aside for 20 minutes to rest. When the orange is cool enough to handle, cut it in half and squeeze the juice into the jar with the pan juices. Set aside until the fat has settled on the top, then skim off the fat. I reserve this in the freezer for future recipes.

  Pour the juices through a fine sieve into a saucepan and reduce over medium-high heat until flavorful (approximately 3-5 minutes). Now, raise the heat to bring the sauce to a boil. Mix a small amount of cold water (about a tablespoon) and the arrowroot powder together in a small glass. Pour it into the boiling sauce and stir. Once the sauce has thickened slightly, remove it from the heat and pour it into a small bowl or serving dish. It's delicious on both the duck and the vegetables. Serve the duck on a bed of greens and sliced blood orange for garnish. 

  You've done it! Now relax and enjoy all of your hard work! You've earned it!

  Once again, I hope you've enjoyed this edition of The Kitchen Witch. Tune in next time to see what's cooking!

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