Aromatic duck
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Aromatic duck
  Duck    Poultry    Chinese  
Last updated 6/12/2012 1:05:00 AM. Recipe ID 29766. Report a problem with this recipe.
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      Title: Aromatic duck
 Categories: Poultry, Chinese
      Yield: 4 Servings
      1    Duckling
      2 ts Peppercorns
      1 ts Thyme, whole dried
      2    Bay leaf; crumbled
      6    Cloves
      1 tb Kosher salt
      1 tb Sugar, brown
      1 tb Brandy
      1    Garlic clove
      5    Red cabbage leaves
  Cut off the wingtips from the duck and wrap them up with the giblets
  for making stock.  Pull out and discard any loose interior fat. Rinse
  the duck inside and out and pat dry, inside and out. Mix together in
  a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and
  salt. Grind to a fine texture. Combine in a small dish with the brown
  sugar and brandy. Place the duck in a heavy plastic bag that fits
  snugly. Rub half the spice mixture inside the duck and the remaining
  half over the outside. Place the garlic in the duck's cavity. Close
  the bag tightly and refrigerate 24 hours, rubbing the surface and
  squeezing in the spices occasionally. Remove the duck from the bag
  and gently pat it dry. Set it on a cake rack over a plate and return
  it, uncovered, to the refrigerator for another 24 hours or so,
  turning it once. Pat the duck to dry it thoroughly (if not already
  dry) and let it come to room temperature (at least two hours).
  Preheat the oven to 300. Using a large needle and white cotton
  thread, sew closed the neck and tail openings.  Place the duck on its
  side on a rack set in a roasting pan. Roast the duck for 45 minutes.
  With the needle, prick the fatty parts on the upper side; do not
  prick deeply enough to pierce the flesh. Grab the duck by the legs
  and turn it over onto the other side. Increase the oven temperature
  to 350 and roast 30 minutes. Price the fatty parts on the upturned
  side and then turn the duck onto its breast. Increase the heat to 400
  and roast about 30 minutes longer, or until the duck is deeply
  browned and most of the fat has melted away. Remove from the oven and
  let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver
  or poultry shears, cut through flesh and bone of the duck carefully
  to make about 12 to 14 serving pieces, keeping the skin neatly intact
  on each piece. Spread the cabbage leaves over a platter, shallow
  basket or wooden bowl and arrange the duck on them. If the duck is to
  be served hot, arrange the cut pieces in a pan in a single layer, cut
  side down, and roast in a preheated 350 oven 15 minutes.
                                   --- Food & Wine magazine

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Recipe ID 29766 (Apr 03, 2005)

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