Teriyaki-Glazed Roast Duck with Lemon and Kabocha Squash

Recipe:

Ingredient Notes:

• Duck. This recipe is designed for a large duck, approximately 2.2–2.5 kg (4.8–5.5 lbs). When portioned correctly, this is enough for 6 servings. A smaller bird will roast faster, while a larger one will require more time. For perfect results every time, I recommend using a meat thermometer. Insert it into the thickest part of the duck—ideally the thigh—avoiding the bone. Once it reaches an internal temperature of 68–70°C (155–158°F), remove the duck from the oven. Let it rest; the carryover heat will bring the final temperature to a safe and succulent 73–75°C (165°F).
• Squash. For the best results, use a starchy variety that holds its shape well when roasted. While Kabocha is my top choice, you can easily substitute it with Red Kuri, Honeynut, or Delicata squash. All of these varieties have a dense, nutty texture that pairs beautifully with duck. Note: The weight specified in the recipe is for the squash after it has been peeled and seeded.
• Citrus. Lemons provide a bright, fresh aromatic note that balances the richness of the meat. For a slightly sweeter, classic profile, you can substitute them with navel oranges.
• Glaze. Teriyaki sauce is the secret to achieving that signature glossy, caramelized skin. If you don’t have store-bought Teriyaki on hand, you can easily whip up a batch using my homemade recipe.

Let’s start cooking!

Remove any remaining feathers from the duck. If necessary, scorch the duck with a crème brûlée torch. Season the carcass with salt and pepper, inside and out. Place quartered lemons inside the duck.

Tie the duck tightly with kitchen string. This will help the duck keep its shape and lose as little juice as possible. Place the duck breast side down in a greased baking dish.

Bake it in an oven heated to 250°C (480°F) for 15 minutes. Then, take it out and turn it breast side up.

Reduce the oven temperature to 170°C (340°F) and roast the duck until cooked through, about 70-80 minutes more. Pour the fat over the duck from time to time.

Cut the squash into large cubes and place them in a bowl. Add salt, sugar, thyme, and vegetable oil, and mix well.

After 40 minutes have passed since reducing the temperature, place the squash in the baking dish with the duck. Put it back in the oven.

About 15 minutes before the duck is ready, increase the heat to 220°C (430°F) again and start brushing the duck with teriyaki sauce every 4-5 minutes.

Check the duck for readiness. Pierce the carcass at the thigh-body border and check the color of the flowing juice; it should be transparent. Alternatively, you can use a meat thermometer; I have indicated the target temperatures in the ingredient notes.

Remove the finished duck from the dish. Cover it with foil and let it rest for 10-15 minutes.

After resting, the duck is ready to be carved and served.

Enjoy!

This Teriyaki-Glazed Roast Duck with Lemon and Kabocha Squash recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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