Spicy Laquered Duck Recipes

SPICY LAQUERED DUCK RECIPE

Steps:

• Combine first 9 ingredients in medium bowl
• whisk to blend. Place duck in a jumbo resealable plastic bag. Pour in soy mixture. Seal bag
• turn to coat duck. Refrigerate 2 days, turning occasionally. Preheat oven to 400°F. Drain duck well
• discard marinade. Arrange duck, breast side up, on a rack set on a rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert a long wooden spoon into the main cavity of duck and tilt, allowing juices to drain onto a baking sheet. Transfer duck to a platter. Let rest 15 minutes before serving.

SPICY LACQUERED DUCK

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.
• Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

SPICY LAQUERED DUCK

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend.
• Place duck in jumbo resealable plastic bag; pour in soy mixture.
• Seal bag; turn to coat duck and refrigerate for 2 days, turning occasionally.
• Preheat oven to 400 degrees.
• Drain duck well; discard marinade.
• Pat duck dry inside and out with paper towels.
• Roast duck 45 minutes back-side up on rack set over baking dish.
• Turn, breast-side up, and roast until tender and glazed deep brown, about 15 minutes longer.
• Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet.
• Transfer duck to platter.
• Let rest 15 minutes before serving.

HONEY-LACQUERED DUCK WITH SOUR CHERRY SAUCE

Steps:

• Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
• Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
• In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
• Preheat oven to 415F°.
• Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain); turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
• Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
• Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
• Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.

LACQUERED DUCK WITH GRILLED FIGS

Steps:

• Put all the syrup ingredients in a small, heavy-based saucepan. Add 6 tbsp water, season lightly with salt and pepper and simmer over a medium heat for 8-10 minutes until the syrup has reduced by just over half and is very sticky. Remove from the heat.
• Put the duck breasts skin side down in a cold frying pan (it's unusual to start frying in a cold pan, but with duck this is often a good idea - it makes the fat render slowly from under the skin, keeping the flesh really moist). Fry slowly for about 15 minutes until the skin is golden. At least 100ml/31⁄2fl oz fat will be rendered from the skin. (Once cool, keep the fat in the fridge - it's great for roasting potatoes.)
• Preheat the oven to fan 180C/ conventional 200C/gas 6. Sit the duck breasts skin side up on a rack in a roasting tin. Spoon a little of the syrup on top and leave for 2-3 minutes until sticky. Tip any syrup that drips into the bottom of the roasting tin back into the syrup in the saucepan, and reheat to liquefy if necessary. Repeat this technique - spooning the syrup over the duck and leaving it to stand - until there are three or four layers and you have used up most of the syrup. If it gets too thick, just add 1-2 tbsp water. Conversely, if it's too thin, add another 1 tbsp sugar. Arrange the orange slices round the duck and spoon the last splash of syrup over the top.
• Roast the duck for 8-12 minutes until done to your liking. Meanwhile, cut the figs in half lengthways, tip into a bowl and toss with the olive oil and plenty of seasoning. Heat a ridged cast-iron griddle pan (or a heavy frying pan) on the hob until very hot, then chargrill the figs for 2 minutes on each side.
• Once the duck is cooked, take it out of the oven and let it rest for 3 minutes, then cut each breast at an angle into two or three slices. Transfer to four serving plates with the orange slices and figs, and garnish with extra bay leaves and the star anise from the syrup.

SWEET AND SPICY DUCK

Steps:

• combine salt, pepper, ginger and 5 spice. dust inside cavity of duck, rub remainder on outside of duck.
• tie legs together, twist wing tips under back. Prick skin all over with fork.
• Place duck breast side up in roasting pan. roast in oven at 375 degrees F for 2 hours spoon of fat drippings occasionally, set aside if making a gravy.
• combine soy sauce and honey, baste duck with mixture.
• roast another 20 to 30 minutes (basting frequently) or until leg moves easily in socket and juices run clear.
• when finished roasting let rest 15 minutes or so before carving.