Email to Cat      

Roast Duck

Source of Recipe


From "The Best Recipes in the World" by Mark Bittman






List of Ingredients



• 3 Tbsp soy sauce
  
• 2 Tbsp Shaoxing wine or dry sherry
  
• 3 Tbsp brown sugar
  
• 2 tsp five-spice powder
  
• 4 scallions, trimmed, cut into 2-inch lengths, and smashed
  
• Six 1/4-inch slices peeled fresh ginger, smashed
  
• 1 Tbsp salt, plus more as needed
  
• 4 whole star anise
  
• One 4- to 5-pound duck, trimmed of excess fat
  
• 1/2 cup hoisin sauce
  






Instructions



1. Preheat the oven to 400° F. Combine the soy sauce, wine, brown sugar, five-spice powder, scallions and ginger in a bowl; stir until the sugar dissolves. Sprinkle the salt all over the duck and inside the cavity. Rub half of the marinade into the cavity.
   
   
2. Prick the duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4-inch thick). Place the duck, breast-side down, on a rack in a roasting pan.
   
   
3. Roast the duck for 15 minutes, prick the exposed skin again, then roast for another 15 minutes. Brush with half the remaining marinade, and then turn it breast-side up. Prick again, brush with the remaining marinade, then roast until the meat is done, about another 20 minutes. (All juices, including those from the interior, should run clear and the leg bone should wiggle a little in its socket.) When the bird is done, an instant-read thermometer inserted into the thigh will read about 180° F.
   
   Carve the duck and serve, passing the hoisin at the table.
   
   Makes 4 servings.