Email to Buny      

Duck: Roast Duck with Ginger Mango Sauce

Source of Recipe

Roasting


List of Ingredients

5 lb duck, totally thawed -- (5 to 6)
4 thin slivers ginger, peeled
1/4 cup fresh thyme sprigs, or 2 tbl. dried
1 cup soy sauce
3 tablespoons chopped ginger
3 tablespoons dry sherry
4 ripe mangoes, seed, peel and chop
(save all juices while chopping)


Recipe

Preheat oven to 400ºF. Using sharp knife, prick duck skin in several places. Place duck, breast side up, on roasting rack in large roasting pan. Add 1 c. water to bottom of pan to keep fat from burning. Season inside of cavity with salt, pepper, slivers of ginger and half of the thyme. Mix the soy sauce and chopped ginger in small bowl. Using pastry brush, brush some of soy ginger mix all over surface of the duck. Sprinkle with pepper and remaining thyme.

Roast duck for 15 minutes. Reduce oven temp to 325ºF. Turn duck over (breast side down) and baste with soy ginger mix, then continue roasting another 45 minutes. Turn duck breast side up again, baste, and continue roasting another 35 minutes. At this point, duck will have roasted for 1 hour and 35 minutes. Remove roasting pan from oven ad place duck on carving board. Remove roasting rack and set aside. Discard any extra fat from roasting pan. Place duck back into roasting pan (without rack), and pour sherry and remaining soy ginger mix on top. Arrange mangoes on and around the duck, and roast until juices run clear yellow and not pink when inner thigh is pierced, 15-20 more minutes.

Remove roasting pan from oven. Tip duck over pan to catch any juices from cavity, and place duck on carving board. Let sit, loosely covered with foil, for 10-15 minutes. Discard any extra fat from pan. Scrape up juices in pan and pour them and mangoes into small serving bowl. Carve duck into serving pieces, and top with warm pan juices and mango. Makes 4 servings.