Sunday, February 25, 2007

Roast Duck

1 Pekin duckling (Long Island), about 5 pounds
6 1 by 3-inch strips tangerine zest
1 small onion, halved
3 whole garlic cloves (peeled)
Kosher salt and freshly ground black pepper
1 1/2 Tbs. pomegranate molasses
1 1/2 Tbs. honey
1 1/2 Tbs. Chinese 5-spice powder
8 whole black peppercorns, lightly crushed
2 small dried bay leaves
2 Tbs. fresh tangerine juice
2 Tbs. balsamic vinegar
2 large garlic cloves, crushed and peeled

Remove and discard giblets, etc from the cavity. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and let rest for 30 minutes.
Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest, the ginger slices and the onion. Place the duck on a rack in a roasting pan, over a cup of water. Roast the bird for 3 hours, pricking the skin every hour.
Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
Remove the duck from the oven and carefully, pour off the excess fat from the pan. Save the fat!!! It gives anything you sauté a phenomenal flavor! Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and golden, about 30 minutes more.
Let the duck rest for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Let your guests drizzle the duck with remaining glaze.

Time: 4 hours
Yield: 3 to 4 servings

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