Animal Flesh Recipe Recipe of the Day.

Another Christmas recipe from the Food Network featuring our friend, the duck, with a pinch of robber baron capitalism added for good measure.


Vanderbilt Traditional Christmas Duck
Recipe courtesy Sarah Thomas, Biltmore Estate, Asheville, NC


Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 8 hours
Cook Time: 1 hour 30 minutes
Yield: 2 servings


1 (3 to 5-pound) duck, giblets removed
1 orange
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons sugar
3 Earl Grey tea bags
3 cups water
2 tablespoons molasses


Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it. Cut the orange in half and squeeze over the duck, then place the rinds in the cavity.

In a small bowl, mix together the thyme, rosemary, 1 tablespoon salt and the pepper. Sprinkle mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, rotating the duck after 2 hours so the breast side is down.

In the bottom of a pot with a steamer insert, combine the sugar, tea bags, and water and bring to a simmer. Place marinated duck in steamer legs down and cover. Steam for 30 minutes. Remove from heat and allow to cool for 10 minutes.

Preheat rotisserie to 275 degrees F.
In a medium glass bowl, mix together remaining salt and the molasses. Rub the mixture over the steamed duck. Place the duck on the spit. Cook duck for 1 hour or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving.

[This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.]