Roast Duck With Orange And Ginger Glaze
From elgourmand2 8 years ago
- 3 Hrs. to make
- Serves 4-6
Seasoning the duck ahead and leaving it in the fridge overnight helps to bring out the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash and a nice salad. Read more Chicken works but is not as flavorful. See less
Ingredients
- For the duck: shopping list
- • A 5 – 6 lb. (2.3 – 2.7 kg.) Peking (Long Island) duck. shopping list
- • 3 Tbs. kosher salt. shopping list
- • 1 Tbs. 5-spice powder, preferably homemade. shopping list
- • 1 large orange, zested and cut into 6 wedges. shopping list
- • 1 Tbs. grated ginger. shopping list
- • 1 Tbs. grated garlic. shopping list
- For the glaze: shopping list
- • 2 cups orange juice. shopping list
- • 1 Tbs. honey. shopping list
- • 2 Tbs. raw sugar. shopping list
- • 2 Tbs. soy sauce. shopping list
- • A 1-inch (2.4 cm) piece of ginger, thickly sliced. shopping list
- • 3 star anise. shopping list
How to make it
- 1. Rinse duck and pat dry. Remove neck and giblets and save for another purpose.
- 2. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin.
- 3. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
- 4. Mix together salt and 5-spice powder.
- 5. Season interior of duck with 1 Tbs. salt/ 5 spice mixture; use remainder to generously season exterior (you may have a little left over).
- 6. Combine orange zest with grated ginger and garlic, then smear mixture inside cavity.
- 7. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks.
- 8. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
- 9. Heat oven to 350 F. (176 C). Meanwhile, bring duck to room temperature and make the glaze:
- 10. Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
- 11. Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes.
- 12. Paint with glaze and roast another 30 minutes (2 1/2 hours in all).
- 13. Tent with foil if glaze begins to get too dark.
- 14. Duck is done when temperature at thickest part of leg reads 165 degrees.
- 15. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast.
- 16. Serve with mashed butternut squash if desired.
- You got the salad, bread and wine organized so we’re all set.
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