| | | Maple Lavender Duck Serving Size: 2-4 Pro/Fats - Level One Ingredients 1 - 5 lb. duck
½ cup extra virgin olive oil
2 cups Somersize Maple Syrup
2 tablespoons Somersize Provence Sea Salt Rub
2 tablespoons vanilla extract Directions - Combine olive oil, maple syrup, sea salt rub and vanilla in a sealable plastic bag.
- Tie the wings of the duck to the body and tie the drumsticks together with kitchen twine. Add the duck to the bag and let marinate in the refrigerator for at least 4 hours. Turn bag over after 2 hours to marinate both sides.
- Remove rack and bake pan from oven. Preheat oven to 350 degrees for 10 minutes.
- Remove the duck from the marinade. Reserve marinade. Secure duck onto the Rotisserie Rod using Rotisserie Forks. Tighten screws to secure Forks on Rotisserie Rod. Insert pointed end of Rotisserie Rod into hole on the right side of oven wall. Place squared end into harness on left side of oven wall. Insert oven rack and bake pan in lowest oven position under the duck.
- Set Somersize Convection Oven and Rotisserie to 350 degrees. Set function to Rotisserie. Set timer to 120 minutes. Use reserved marinade to baste duck 3-4 times during the cooking process.
- When duck is almost finished roasting, pour left over marinade into a saucepan. Bring to a boil over medium high heat and let reduce by half. Use warm sauce as a dipping sauce for the crispy duck.
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