Duck Roasted in Orange-Honey Glaze
Main Dishes • Chinese
Description
Duck roasted in orange-honey glaze
Ingredients
- Duck 5 lbs
- Oranges 5 pieces
- Star anise 8 pieces
- Ground coriander 1 tablespoon
- Ground clove ½ teaspoon
- Ground Cumin ½ teaspoon
- Green peppercorns ½ tablespoon
- Grated Ginger Root 1 teaspoon
- Grated Ginger Root 0 oz
- Salt 1 tablespoon
- Vegetable Oil 2 tablespoons
- Date honey 5 oz
- Onion 10 oz
- Carrot 10 oz
- Starch film to taste
- Bay leaf 2 pieces
- Garlic 1 head
- Soy Sauce 3 tablespoons
Step-by-Step Guide
Step 1
Place star anise, coriander, cloves, cumin, and black peppercorns in a dry skillet. Heat the spices for 2-3 minutes. Then grind them in a mortar (or blender or coffee grinder). Add the zest of five oranges, salt, ground ginger, cinnamon, and vegetable oil. Mix everything together.
Step 2
Cut the carrot into strips about 5 mm thick, and slice the onion into half-rings. Place the chopped vegetables at the bottom of the dish where the duck will be roasted. Add bay leaves and a head of garlic, cut in half lengthwise, and pour in the juice of five oranges.
Step 3
Rub the duck with the spice mixture prepared earlier, place it on top of the vegetables, and drizzle honey over it.
Step 4
Place the duck in a preheated oven at 200°C (392°F) for 60 minutes. Every ten minutes for the first 30 minutes, baste the duck with the juices that accumulate during roasting. Then turn the duck over and baste it again every 10 minutes. After that, reduce the oven temperature to 160°C (320°F) and roast the duck for another 30-40 minutes. Afterward, remove the duck, transfer it to parchment paper, wrap it in foil, and let it rest for another 20 minutes.
Step 5
Meanwhile, grate the ginger, add 3 tablespoons of soy sauce, and pour in the juices collected during the duck's roasting. Reduce the mixture by about a third. Add starch dissolved in a small amount of water to achieve a sauce-like consistency.
Step 6
Serve the duck with the prepared sauce.
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