Of all the holidays on the Jewish calendar, Rosh Hashanah is the sweetest by far. A celebration of the Jewish New Year, eating honeyed foods is a symbolic way to start it all off on a sweet note, and hope the rest of the days follow.
This makes Rosh Hashanah the perfect time to add sugary things to the savory side of the menu. Here, a roasted duck is lacquered with honey and cooked with apples, garlic, potatoes and onions. The fruit and vegetable matter becomes submerged under duck fat as it drips, which in essence confits everything until it’s as nearly as soft as custard, with a caramelized edge.
To add a bit of contrasting drama to the table, serve the duck with lemon wedges on the side and let your guests decide how much sourness to add. Alas, if we could only do that to our days of the year, too.
Honey-Roasted Duck with Apple and Potato Confit
Serves 4
For the Brine:
2 tablespoons salt, more to taste
1 teaspoon ground black pepper, more to taste
2 garlic cloves, minced
6 bay leaves, crushed
One 5-pound Long Island (a.k.a Pekin) duck
For the Roasting Pan:
14 garlic cloves, smashed and peeled
1 lemon, quartered
3 large sage sprigs
1 bunch thyme
2 pounds apples, cored and cut into 8 pieces
1 pound fingerling potatoes, cut into 3/4-inch thick rounds
1 large red onion, cut into chunks
2 bay leaves
3 tablespoons honey
- Trim the excess fat from the duck; you’ll see lumps of it next to the tail and around the neck opening. To brine the duck, in a small bowl stir together salt, pepper, minced garlic cloves and bay leaves. Rub the duck all over with the brine mixture, including the cavity. Using a skewer or the point of a paring knife, prick the duck skin all over, being careful not to pierce the flesh. Place the duck in a plastic bag, squeeze the air out, and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 400ºF. Fill a stock pot with water and bring to a boil. Carefully, using a pair of tongs and a wooden spoon to stabilize the duck, lower the duck into the boiling water and blanch for 5 minutes. The blanching tightens the skin and helps it crisp during roasting. Bring the pot next to the sink; place a colander inside the sink. Carefully, using the tongs and a wooden spoon, lift the duck out of the water and into the colander to drain. Reserve the blanching liquid.
- When the duck is cool enough to handle but is still warm, stuff its cavity with the lemon and 6 of garlic cloves. Place the sage and half of the thyme bunch in last so the herbs poke out of the cavity–they will act as netting and prevent the stuffing ingredients from falling out.
- Place the duck on a roasting rack, breast side up. In a roasting pan, toss together the apples, potatoes, onion, remaining 8 garlic cloves, bay leaves, remaining thyme and 1 cup of the duck blanching liquid. Season liberally with salt and pepper.
- Place the roasting rack with the duck in the pan over the vegetables. Roast for 45 minutes; then using a wooden spoon and a pair of tongs, flip the duck so it’s breast side down. Stir the vegetables, and roast duck for another 50 minutes. Brush the back of the duck with 1 tablespoon of honey, flip the duck so it’s breast side up again, stir the vegetables, and roast another 20 minutes. Raise the heat to 500ºF, brush the duck breast with 2 tablespoons of honey, and roast 15 or so minutes until the skin is crispy and brown. Allow the duck to rest for 20 minutes before carving. Serve warm with all the vegetables from the pan.
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