Roasted Ducks With Tangerine Hoisin Glaze Recipe 335 Food

ROASTED DUCK

Roasted Duck image

I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.

Provided by Rhonda Brock Fuller

Categories Meat and Poultry Recipes Game Meats Duck

Time 2h10m

Yield 4

Number Of Ingredients 5

Ingredients

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup melted butter

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g

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

Roasted Ducks with tangerine-hoisin glaze Recipe - (3.3/5) image

Provided by á-478

Number Of Ingredients 13

Ingredients

For ducks:
4 cloves garlic, minced
4 tsp finely grated tangerine zest
2 1/2 tsp coriander seed
2 1/2 tsp 5 spice powder
salt, white pepper
2 pekin, long island ducks 5-6 lb each
Glaze
3 TBS hoisin hoisin
2 TBS orange liqueur
1 TBS honey
1 TBS fresh tangerine juice
1 tsp sesame oil

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.

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