Spiced Orange and Ginger Roast Duck
My go-to for a small Thanksgiving meal. This version of a roast duck introduces traditional fall flavors with an Asian-fusion twist. Never forget to save that all-import duck fat!
Ingredients
Directions
- Rinse duck and pat dry. Remove neck and giblets and save for another purpose such as stock.
- Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
- Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior.
- Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity.
- Tie legs together. Secure neck flap with wooden skewer or toothpicks.
- Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
- The next day, preheat oven to 350°F and bring the duck to room temperature.
- Roast for 2 hours turning the duck over every 30 minutes.
- If making glaze from scratch, do so now with the directions below.
- After the initial 2 hours, use a basting brush to coat the duck with glaze and roast for another 30 miuntes.
- Before removing from the oven, baste again with more glaze.
- Remove from oven and tent with foil to let rest for 20 miuntes.
- Pour off duck fat into a jar and store in the fridge for later uses.
- Carve, removing the legs from carcass and slicing breast, and serve immediately.
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