Soy Syrup Roasted Duck Recipes

SOY-SYRUP ROASTED DUCK

Steps:

• Preheat the oven to 450°F.
• Lightly coat the bottom of a heavy roasting pan with oil. Season the duck generously with salt and pepper and place in the pan, breast side up. Roast for 10 minutes, then carefully turn the duck back side up. Roast for another 10 minutes and then carefully turn on one side. To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan. Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.
• Meanwhile, stir together the maple syrup, vinegar, and soy sauce.
• Transfer the duck to a dish and drain the fat through a fine-mesh sieve into a measuring cup. Reserve for another use. Reduce the oven temperature to 375°F.
• Return the duck to the roasting pan breast side up. Pour the syrup mixture over, letting it run down the sides. Return to the oven. Roast, basting every 5 minutes, for 20 minutes. Tilt the duck to let its juices run out of the cavity; the juices should be pale pink. Cook for another 5 minutes if needed. Remove from the oven and let rest for 10 minutes, basting frequently.
• To carve, first remove the legs by slicing between the legs and body, then through the hip joint. Cut through the leg joint to separate the drumstick from the thigh. Cut the thigh in slices parallel to the thighbone. Pull the wings away from the body, then slice through the wing joints to remove. Run your knife down the breastbone, then along the rib cage to remove a breast. Repeat on the other side. Cut the breasts crosswise into slices.
• Arrange the sliced duck on a serving platter. Spoon the glaze from the pan all over.
• Before trussing the duck, cut 2 slits along the wishbone. That will make it easy to remove the bone after the duck has cooked. It's much easier to carve a duck without it.

SOY SYRUP

Steps:

• Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

ROAST DUCK WITH A HONEY SOY BASTING SAUCE

Steps:

• Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
• Wash duck under cold water and remove any missed feathers.
• Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
• Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
• Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
• As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
• Serve Duck with basting sauce.

EASY ROAST DUCK

Steps:

• Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
• Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
• Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
• Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.