Roasted Ducks With Tangerine Hoisin Glaze Recipes

ROASTED DUCKS WITH TANGERINE-HOISIN GLAZE RECIPE - (3.3/5)

Steps:

• Season Ducks. Grind garlic, tangerine zest, coriander, 5 spice, 2 TBS salt and 1 tsp pepper to coarse paste MAke 20-30 small slits in skin of each duck, all over. Rub 2/3 spice into duck cavities, remaining on skin. allow to dry uncovered in fridge 24-36 hours. Roast DucKs: position rack center of oven, 325F. ducks sit at room temp while over heats. arrange ducks breast side down on v racks, roast 1 1/4 hours. remove from oven and spoon off fat. Flip ducks, pierce skin all over again. Continue roasting til thigh meat tender, 175. 45-60 mins. Glaze Duck: Remove from oven, 500F. whisk hoisin, orange liqueur, honey, tangerine juice, sesame oil. Transfer rack with ducks to rimmed baking sheet. Brush, pain ont glaze, return to oven. 5 mins. Pain again, 3-5 mins, mahogany could. Let rest 5-10 mins.

ROASTED DUCKS WITH TANGERINE HOISIN GLAZE

Steps:

• Season the ducks In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste. Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours. Roast the ducks Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan-use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more. Glaze the ducks Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more. Let the ducks rest for 5 to 10 minutes before carving.