21
Preparation
1.
Remove giblets and neck from duck and season cavity with salt
and pepper. Fill cavity with stuffing ingredients and truss with
kitchen twine, intermittently piercing the skin of the duck breast
with a sharp knife.
2.
Line a roasting pan with parchment paper and place duck in pan
breast down. Select super steam function, set temperature for
350°F degrees and set timer for 30 minutes. When cook time is
complete, carefully remove duck from oven, remove it to a platter
and let rest for 10 minutes, drain off liquid and set aside for
another use.
3.
In a large bowl, toss together onions, baby carrots, fingerling
potatoes, leeks, olive oil, salt and pepper and place as a bed into
roasting pan.
4.
Place vegetables on bottom of roasting and place duck on top of
vegetables, breast-side up and pat dry. Place back into oven.
Select bake function, set temperature for 450°F degrees and set
timer for 30 minutes.
5.
In a small bowl, mix together hoisin, orange juice and Sriracha
sauce.
6.
When cook time is complete, brush duck with glaze, select broil
function, set temperature for 450°F and set timer for 10 minutes,
applying glaze after 5 minutes. If a crispier skin is desired, apply
glaze a third time and broil an additional 5 minutes.
