I'M ALWAYS HUNTING FOR NEW DUCK RECIPES AND I FOUND A BEAUTY IN THE NEW YORK TIMES BY DAVID TANIS. I REDUCED THE COOKING TIME A BIT, MADE SOME MINOR ADJUSTMENTS IN THE SEASONING, BUT I CANNOT CLAIM IT AS MY OWN. WHAT I CAN SAY IS THAT MY FAMILY LEFT BARELY A QUACK. THE GINGER, GARLIC, ORANGE JUICE, AND CHINESE 5-SPICE POWDER (FENNEL SEED, SICHUAN PEPPERCORNS, STAR ANISE, CLOVES, CINNAMON, AND ALLSPICE BERRIES) GIVE IT AN ASIAN FLAVOR, BUT THE ROASTING TECHNIQUE IS MORE FRENCH THAN PEKINESE. AS IT HAPPENED, I HAD A LOT OF EXCESS LETTUCE, A SMALL BUNCH OF SPINACH AND A HALF A CABBAGE IN THE FRIDGE, SO I COOKED THEM TOGETHER IN THE ROASTING PAN WHILE THE DUCK WAS RESTING. THE VEGETABLES WILT, SOAKING UP FLAVOR OF THE DRIPPINGS AND SERVE AS AN ATTRACTIVE BED FOR THE BIRD ITSELF.
"美味!" OR, AS THE FRENCH WOULD SAY, "ÉPATANT!"
IN THE MORNING OR THE NIGHT BEFORE, MIX TOGETHER 3 TBSPS OF SEA SALT, 1 TBSP OF 5-SPICE POWDER, AND 1 TBSP OF FRESHLY GROUND PEPPER.
PULL EXTRA FAT FROM THE CAVITY AND RUB THE MIXTURE INSIDE, LEAVING ENOUGH TO SEASON THE OUTSIDE AS WELL.
GRATE THE ZEST OF ONE ORANGE, 1 TBSP OF GRATED GINGER AND 2 CLOVES OF GRATED GARLIC. MIX TOGETHER TO A PASTE AND SMEAR INSIDE CAVITY.
SLICE THE ORANGE IN QUARTERS AND STUFF INSIDE. TIE THE LEGS TOGETHER. SMEAR THE REST OF PASTE ON THE OUTSIDE OF THE DUCK.
PLACE THE DUCK ON A RACK IN THE FRIDGE IN A ROASTING PAN.
AN HOUR BEFORE ROASTING, ALLOW THE DUCK TO RETURN TO ROOM TEMPERATURE.
PRE-HEAT OVEN TO 350o
ROAST FOR 1 1⁄2 HOURS, PRICKING THE SKIN WITH A SHARP FORK EVERY 20 MINUTES TO LET THE FAT RUN OUT. TRY TO NOT PENETRATE THE FLESH.
MEANWHILE, MAKE THE GLAZE:
SQUEEZE TWO CUPS OF ORANGE JUICE AND COMBINE WITH A THUMB-SIZE PIECE OF PEELED GINGER CUT IN 1⁄2 PIECES IN A SMALL SAUCE PAN. ADD HONEY, DEMERARA SUGAR, SOY SAUCE, AND STAR ANISE.
BRING TO A BOIL. REDUCE TO A SIMMER. COOK DOWN TILL THE MIXTURE HAS HE CONSISTENCY OF MAPLE SYRUP.
WHEN THE DUCK HAS ROASTED 1 HOUR, REMOVE FROM THE OVEN AND POUR OFF THE FAT.
(NOTE: KEEP THE FAT. YOU’VE NEVER HAD POTATOES TILL YOU’VE COOKED THEM IN DUCK FAT.)
PAINT THE DUCK WITH GLAZE AND RETURN TO THE OVEN. ROAST ANOTHER 15 OR 20 MINUTES. THE GLAZE WILL TURN MAHOGANY BROWN, ALMOST BLACK.
REMOVE FROM THE RACK, PAINT WITH MORE GLAZE AND ALLOW TO REST ON A WARM PLATTER FOR 20 MINUTES.
OPTION: SCRAPE ANY BLACKENED BITS FROM THE BOTTOM OF THE ROASTING PAN. ADD A CHIFFONADE OF CABBAGE, KALE, OR SPINACH AND TOSS WITH A SOME OF THE DUCK FAT. RETURN TO THE OVEN. RAISE HEAT TO 400o. COOK FOR ABOUT 10 MINUTES, TOSSING OCCASIONALLY WITH TONGS UNTIL THE CHIFFONADE HAS WILTED.
SERVE THE DUCK ON TOP OF THE WILTED GREENS.
SERVES 4
Ingredients
Directions
IN THE MORNING OR THE NIGHT BEFORE, MIX TOGETHER 3 TBSPS OF SEA SALT, 1 TBSP OF 5-SPICE POWDER, AND 1 TBSP OF FRESHLY GROUND PEPPER.
PULL EXTRA FAT FROM THE CAVITY AND RUB THE MIXTURE INSIDE, LEAVING ENOUGH TO SEASON THE OUTSIDE AS WELL.
GRATE THE ZEST OF ONE ORANGE, 1 TBSP OF GRATED GINGER AND 2 CLOVES OF GRATED GARLIC. MIX TOGETHER TO A PASTE AND SMEAR INSIDE CAVITY.
SLICE THE ORANGE IN QUARTERS AND STUFF INSIDE. TIE THE LEGS TOGETHER. SMEAR THE REST OF PASTE ON THE OUTSIDE OF THE DUCK.
PLACE THE DUCK ON A RACK IN THE FRIDGE IN A ROASTING PAN.
AN HOUR BEFORE ROASTING, ALLOW THE DUCK TO RETURN TO ROOM TEMPERATURE.
PRE-HEAT OVEN TO 350o
ROAST FOR 1 1⁄2 HOURS, PRICKING THE SKIN WITH A SHARP FORK EVERY 20 MINUTES TO LET THE FAT RUN OUT. TRY TO NOT PENETRATE THE FLESH.
MEANWHILE, MAKE THE GLAZE:
SQUEEZE TWO CUPS OF ORANGE JUICE AND COMBINE WITH A THUMB-SIZE PIECE OF PEELED GINGER CUT IN 1⁄2 PIECES IN A SMALL SAUCE PAN. ADD HONEY, DEMERARA SUGAR, SOY SAUCE, AND STAR ANISE.
BRING TO A BOIL. REDUCE TO A SIMMER. COOK DOWN TILL THE MIXTURE HAS HE CONSISTENCY OF MAPLE SYRUP.
WHEN THE DUCK HAS ROASTED 1 HOUR, REMOVE FROM THE OVEN AND POUR OFF THE FAT.
(NOTE: KEEP THE FAT. YOU’VE NEVER HAD POTATOES TILL YOU’VE COOKED THEM IN DUCK FAT.)
PAINT THE DUCK WITH GLAZE AND RETURN TO THE OVEN. ROAST ANOTHER 15 OR 20 MINUTES. THE GLAZE WILL TURN MAHOGANY BROWN, ALMOST BLACK.
REMOVE FROM THE RACK, PAINT WITH MORE GLAZE AND ALLOW TO REST ON A WARM PLATTER FOR 20 MINUTES.
OPTION: SCRAPE ANY BLACKENED BITS FROM THE BOTTOM OF THE ROASTING PAN. ADD A CHIFFONADE OF CABBAGE, KALE, OR SPINACH AND TOSS WITH A SOME OF THE DUCK FAT. RETURN TO THE OVEN. RAISE HEAT TO 400o. COOK FOR ABOUT 10 MINUTES, TOSSING OCCASIONALLY WITH TONGS UNTIL THE CHIFFONADE HAS WILTED.
SERVE THE DUCK ON TOP OF THE WILTED GREENS.
SERVES 4
Notes
I made this tonight and it was delicious! I have a another recipe that uses a reduced beef stock and a duck stock and is, a lot more work… I have not made it and now may not as this was great.. not too sweet .. which is common. In most. Restaurants.
I have a separate freezer, where I have room to store my stocks, among other things. Unless you can make it in quantity and freeze it, it’s probably not worth the trouble. As for the stock itself, one compromise is to make brown chicken stock. You roast your chicken carcasses along with the onions, carrots, etc. in an oven before dumping everything in a pot with the seasonings. I hardly make beef stock anymore because I rarely make braises which require it. If you make a beef or lamb stew with rich chicken stock, it will still taste great.