Honey Orange Duck

CJAY's Note:

This is from the Diana Liu cookbook. A very good way to cook duck.

• Total Time: 4 hrs 10 mins
• Prep Time: 2 hrs
• Cook Time: 2 hrs 10 mins

Ingredients:

Serves: 6

Yield: 1.0 duck

• 1 whole duck , 4 lbs
• 3 whole star anise
• 1 sprig parsley
• ¼ cup soy sauce
• ½ cup orange juice , fresh
• 2 tablespoons honey
• 2 tablespoons sherry wine
• 1 teaspoon salt
• 1 teaspoon ginger juice
• water (enough to cover duck)

Directions:

1. Boil water in a large kettle.
2. Place duck, anise and parsley in boiling water; cook 10 minutes.
3. Remove duck from water; let cool on rack for 2 hours.
4. Preheat oven to 350*.
5. Bake duck on rack in a roasting pan for 1 1/2 hours.
6. Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
7. Pour half of mixture into cavity and brush remaining mixture on duck.
8. Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
9. Transfer duck to a platter.
10. Garnish with orange slices.
11. Serve hot.

Reviews

[DoubletheGarlic]

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!