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Crispy Five-Spice Roast Duck
Ingredients:
1 teaspoon five-spice powder
1/4 cup Chinese light soy sauce
2 tablespoon sugar
freshly ground black pepper
4 to 5 lb. Long Island duck
3 large clove garlic
2 ounce fresh ginger
4 scallions
1 teaspoon five-spice powder
1/4 cup Chinese light soy sauce
2 tablespoon sugar
freshly ground black pepper
4 to 5 lb. Long Island duck
3 large clove garlic
2 ounce fresh ginger
4 scallions
Directions:
Whisk together five-spice powder, soy sauce, sugar, and a pinch of pepper in a large pan until the sugar is fully dissolved.
Loosen the skin of the duck by carefully running your fingers between the skin and the meat (breast and legs). You may need a paring knife to help you around the central bone area. Try not to tear the skin in the process. Place duck in the pan with the marinade and rub the marinade over it, inside and out, and between the meat and the skin. Drain and refrigerate duck on a rack in the pan, uncovered, turning it occasionally, for 24 hours.
Preheat oven to 425°. Put garlic, ginger, and scallions inside duck cavity. Prick skin all over with a thin metal skewer. Add 2 cups water to the pan and turn duck breast side down on the rack. Roast for 45 minutes, basting duck every 15 minutes with drippings. Turn duck breast side up and continue roasting and basting until juices run clear, about 45 minutes more. Set aside for 15 minutes before carving.
Makes 4-6 Servings
Prep Time: 45 min
Cook Time: 1 hr
Whisk together five-spice powder, soy sauce, sugar, and a pinch of pepper in a large pan until the sugar is fully dissolved.
Loosen the skin of the duck by carefully running your fingers between the skin and the meat (breast and legs). You may need a paring knife to help you around the central bone area. Try not to tear the skin in the process. Place duck in the pan with the marinade and rub the marinade over it, inside and out, and between the meat and the skin. Drain and refrigerate duck on a rack in the pan, uncovered, turning it occasionally, for 24 hours.
Preheat oven to 425°. Put garlic, ginger, and scallions inside duck cavity. Prick skin all over with a thin metal skewer. Add 2 cups water to the pan and turn duck breast side down on the rack. Roast for 45 minutes, basting duck every 15 minutes with drippings. Turn duck breast side up and continue roasting and basting until juices run clear, about 45 minutes more. Set aside for 15 minutes before carving.
Makes 4-6 Servings
Prep Time: 45 min
Cook Time: 1 hr
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