Roast Duck Burmese Poultry
Last updated 6/12/2012 1:20:34 AM. Recipe ID 52375. Report a problem with this recipe.
Title: Roast duck
Categories: Burmese, Duck, Poultry
Yield: 4 Servings
2 tb Worcestershire sauce
1 tb Starch,dissolved in 2Tb
2 tb Light Soy sauce
1 ts Sugar
1 3-4 lb Long Island Duck
Combine the first three ingredients, coat the duck and let stand 2
hrs. Fill a steamer pan with water 1 1/2" deep. Place duck on rack
breast side up, reserving marinade . Cover, bring water to boil and
steam 30 min. Skim fat from steaming juice and reserve. Preheat oven
to 400 F. Transfer duck to a baking dish and brush with reserved
marinade. Roast uncovered 15 min. Lower heat to 350 and roast a
further 40 min. Remove duck to a cutting board. Skim and discard fat
from the pan juices. In a small pan, combine reserved steaming and
roasting juices, bring to a simmer, add the starch mix and cook,
stirring, until thickened. Cut the wings, legs and thighs at the
joints, split the back in half and the breast into quarters. Arrange
pieces on a platter and top with the gravy.
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