Blood Orange Spatchcock Duck

I love Duck, but my poor husband isn’t a fan, so when I make it I have to find a way that one he doesn’t notice its not chicken and two, if he does notice its not chicken, it will taste amazing enough that he wont mind. This is a super easy and flavorful way to cook duck and the cook time is almost cut in half but spatchcocking it (just like you do a chicken).

 

Ingredients:

4-6 lb. Whole Duck

1/2 Blood Orange, sliced thin

4-6 Whole Garlic Cloves, peeled and crushed

Fresh Sage Leaves, I used one for each slice of orange

1/3 C Red Wine (use GF or omit)

Butter Rub (for under duck skin):

4T Butter, softened

1 tsp. Minced Garlic

1 tsp. Dry Tarragon

2 large Fresh Sage leaves, diced

Salt and Pepper to taste

Glaze:

4T Balsamic Vinegar

1/2 Blood Orange, juiced

3 T Honey

2 T Soy Sauce

1 tsp. Italian Seasoning

1/2 tsp. Garlic Powder

Directions:

-Combine butter mixture together, ensure that all ingredients are well mixed, set aside.

-In small pot over medium heat, add all of glaze ingredients, cook until all ingredients are combined; set aside.

-Place cut orange slices, garlic and sage in bottom of cast iron skillet or heavy bottomed oven safe baking dish.

–Cut down both sides of back bone to remove, discard.  Flip duck over and breast down on breast until you hear a snap.

-Salt and pepper the bottom side of duck, place ontop of orange/garlic in baking dish. Place butter mixture under skin of duck. Dust top with salt and pepper.

-Bake 375 degrees for about 1 hour 20minutes, pour wine into bottom of pan half way through cooking time;  brush half of glaze on duck the last 15 minutes. Check internal temperature in the thickest part, and remove from oven when temp reaches 168-170 degrees, brush remaining glaze on top, tent with foil and allow to rest at least 20 minutes.

-Cut as desired, Enjoy!

 

 

Blood Orange Spatchcock Chicken

I will start off by stating that not only does this recipe taste absolutely amazing, but it is super simple and takes less time to cook that a typical whole chicken recipe. This recipe is also gluten free for anyone in need of it.

 

Ingredients:

4-6 lb. Whole Chicken

1 Blood Orange, sliced thin

2 Sprigs Fresh Sage, diced

Rub:

1 1/2 T Herbs de Provence

Juice of 1 Blood Orange

1 tsp. Granulated Garlic

1 tsp. Salt

2 tsp. Minced Garlic

Pepper to taste

Under Skin Rub:

4T Butter, softened

Zest of 1 Blood Orange

1/2 tsp. Onion Powder

Salt and Pepper to taste

1/4 tsp. Dried Sage

Directions:

-Mix all rub ingredients together, set aside.

-Combine all of under skin rub together using hand mixer, set aside.

-In bottom of large cast iron skillet or other heavy bottomed, oven safe baking dish, place cut orange slices and fresh sage.

–Cut down both sides of back bone to remove, discard (I save for chicken broth and add to carcass).  Flip chicken over and breast down on breast until you hear a snap.

-Place half of rub on underside of chicken. Place chicken breast side up on top of orange slices in cast iron. Under skin place half of butter mixture, place remainder of butter rub inside of chicken. Top chicken with remainder of rub.

-Bake at 450 degrees for 30 minutes, check chicken to ensure that skin isn’t burning, if so cover with foil, continue to cook until the thickest part of chicken reaches 155-160 degrees, remove from oven and tent with foil for 15-20 minutes. Cut and Enjoy!