Subj : 1/17 Peking Duck Day - 4
To   : All
From : Dave Drum
Date : Wed Jan 17 2024 19:35:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peking Roast Duck w/Orange & Ginger
 Categories: Poultry, Citrus, Herbs, Vegetables
      Yield: 4 Servings
 
MMMMM----------------------------DUCK---------------------------------
      5 lb (to 6 lb) Pekin (Long
           - Island) duck
      3 tb Kosher salt
      1 tb 5 spice powder
      1 lg Orange; zested, cut in 6
           - wedges
      1 tb Grated ginger
      1 tb Grated garlic

MMMMM---------------------------GLAZE--------------------------------
      2 c  Orange juice
      1 tb Honey
      2 tb Demerara sugar
      2 tb Soy sauce
      1    (2") piece of ginger; thick
           - sliced
      3    Star anise
 
  Rinse duck and pat dry. Remove neck and giblets and save
  for another purpose. 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 (you may have a little left
  over). 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.
  
  Set oven @ 350ºF/175ºC.
  
  Meanwhile, bring duck to room temperature and make the
  glaze: Bring orange juice, honey, sugar and soy sauce to
  a simmer. Add sliced ginger and star anise, then reduce
  mixture until you have a medium-thick syrup, about 10
  minutes. Remove from heat and set aside.
  
  Roast duck for 2 hours, carefully pouring off fat and
  turning duck over every 30 minutes. Paint with glaze and
  roast another 30 minutes (2 1/2 hours in all). Tent with
  foil if glaze begins to get too dark. Duck is done when
  temperature at thickest part of leg reads 165 degrees.
  Paint duck once more, keep warm and let rest 20 minutes.
  Use poultry shears to cut into quarters (remove backbone
  first) or carve in the traditional way, removing legs
  from carcass and slicing breast.
  
  Serve with mashed butternut squash if desired.
  
  By: David Tanis
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The future sin't what it used to be." -- Yogi Berra
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