Ingredients
-
1
-
3
-
1
-
1/4
-
1/2
-
2
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Honey Orange Duck, This is from the Diana Liu cookbook. A very good way to cook duck., Our toddlers found great joy in calling this duck yuck (they loved it, actually), but all I could groan was Wooow … wow … WOW! when eating the gorgeous greasy crispiness of the soy-gingery duck fat. It was AMAZING! I was dubious about steps 1 & 2, but you really could taste the star anise in the cooked meat, and it made an excellent gravy base. WORTHY SUBSTITUTIONS: Chilli Soy Sauce for plain soy sauce, Ginger Wine for sherry, 1 T. minced gingerroot for ginger juice. I also added 1 minced garlic clove to the LOVELY, zingy marinade. [[Now about that gravy — duck giblets, 2 gingerroot, 2 leeks, and veg. boullion cube boiled 1 hr in the duck stock. 1/3 c. flour fried in 2 T. duck fat; gradually add strained duck stock until it is a gravy consistency. Add strained veggies/giblets(?), & puree. Add 1/4+ of the duck marinade, and salt to taste!]] THANKS for posting a restaurant-worthy recipe!, Our toddlers found great joy in calling this duck yuck (they loved it, actually), but all I could groan was Wooow … wow … WOW! when eating the gorgeous greasy crispiness of the soy-gingery duck fat. It was AMAZING! I was dubious about steps 1 & 2, but you really could taste the star anise in the cooked meat, and it made an excellent gravy base. WORTHY SUBSTITUTIONS: Chilli Soy Sauce for plain soy sauce, Ginger Wine for sherry, 1 T. minced gingerroot for ginger juice. I also added 1 minced garlic clove to the LOVELY, zingy marinade. [[Now about that gravy — duck giblets, 2 gingerroot, 2 leeks, and veg. boullion cube boiled 1 hr in the duck stock. 1/3 c. flour fried in 2 T. duck fat; gradually add strained duck stock until it is a gravy consistency. Add strained veggies/giblets(?), & puree. Add 1/4+ of the duck marinade, and salt to taste!]] THANKS for posting a restaurant-worthy recipe!
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Steps
|
1
Done
|
Boil Water in a Large Kettle. |
|
2
Done
|
Place Duck, Anise and Parsley in Boiling Water; Cook 10 Minutes. |
|
3
Done
|
Remove Duck from Water; Let Cool on Rack For 2 Hours. |
|
4
Done
|
Preheat Oven to 350*. |
|
5
Done
|
Bake Duck on Rack in a Roasting Pan For 1 1/2 Hours. |
|
6
Done
|
Mix Orange Juice, Soy Sauce, Honey, Sherry, Salt and Ginger Juice. |
|
7
Done
|
Pour Half of Mixture Into Cavity and Brush Remaining Mixture on Duck. |
|
8
Done
|
Bake 30-40 Minutes More; Basting Every 10 Minutes During the Last 1/2 Hour of Baking. |
|
9
Done
|
Transfer Duck to a Platter. |
|
10
Done
|
Garnish With Orange Slices. |
