Slightly Spicy Roasted Duck Food

ROASTED DUCK W/ SPICY SAUCE:

Steps:

• Rub duckling inside and out with salt;
• Stuff onions inside of cavity and tie legs together.
• Place on rack in roasting pan.
• Mix boiling water and honey; pour over duckling, letting water run into pan.
• (Duckling should not be put down into the water, keep on rack.)
• Roast in oven at 350 degrees for 1 hour.
• Prick skin to drain excess fat.
• Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.
• Remove from oven.
• Increase oven temperatures to 400 degrees.
• Duck Sauce:.
• Combine all Duck Sauce Ingredients listed together.
• Brush duckling with spicy duck sauce.
• Return to oven and roast 5 minutes.
• May use remaining sauce as a dip for meat.
• Garnish with parsley and mandarin orange segments.

FIVE SPICE ROASTED DUCK

Steps:

• Pat dry the duck. Combine five spice powder and salt. Rub the entire duck with the five spice powder mixture. Make sure to rub the seasoning in the cavity of the duck as well.
• Let the duck marinate in the fridge overnight.
• The next day, preheat the oven to 350 degrees F. Next, get out a roasting pan. Add the cut up onions and thyme sprigs to the bottom of the pan. Stuff the shallots into the duck and place it on top. Cover with aluminum foil. Bake for 1 1/2 hours.
• While the duck is roasting, make the glaze. Combine all the ingredients into a sauce pan and bring to a simmer. Simmer until half the liquid remains. Remove from the heat and set aside.
• After 1 1/2 hours, remove the aluminum foil. Brush the glaze over the duck and bake for another 30 minutes uncovered until the center is 165 degrees F. Add a new layer of glaze after 15 minutes.
• Rest duck for 5 minutes before serving.

SPICY DUCK SAUCE

Steps:

• Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

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.

SPICED GLAZED DUCK

Steps:

• Prep and roast duck: Preheat oven to 375 degrees F. Turn the duck breast side up and use a sharp knife to clip the wing tips; set them aside, along with the neck, for later. Season the inside with salt and pepper and add one star anise. Turn the duck over. Place kitchen twine under the tail of the bird, then tie the drumsticks together. Swing the twine around the edge of the drumsticks and flip over. Take the skin and lay it flat over the backbone, and tie it snugly like you would tie your shoes. Trim the loose ends and lay the duck on a roasting rack, breast-side up. (Optional: Store in refrigerator overnight to dry, which will ensure crisper skin when roasting.) Drizzle 1 teaspoon of oil over the bird and rub it into the skin evenly. Generously season with salt and pepper, then roast in the oven for 40 minutes. After 40 minutes, pour out the rendered duck fat (reserving it for later use) and return duck to the oven for another 20 minutes.
• Glaze: Pat neck and wing-tips dry; cut into 2-inch pieces. Add 1 teaspoon oil to a medium sauté pan and heat until smoking. Season duck pieces with salt and pepper and place in the hot pan. After a few minutes, when the sound of the sizzle gets louder, turn heat down to medium and flip duck pieces. Continue to cook over medium heat while preparing the vegetables.
• Dice onion and garlic; remove stems, seeds, and inner membranes from peppers and dice. Add to the pan, season with salt and pepper, and cook 5 minutes. Add three pods of star anise, coriander, sherry vinegar, honey, rosemary, and thyme. Slice pasilla pepper and add to the pan. Continue cooking until vinegar has almost evaporated. Add orange juice, bring to a simmer, and reduce until liquid is almost dry, 5-10 minutes. Add 2 more cups of orange juice and continue to reduce, about 10 more minutes. When the glaze has reduced to 1-1½ cups, pass through a strainer and use the back of a spoon to push out all of the liquid from the solids; remove and discard the duck pieces. Set the glaze aside.Blend the remaining solids as a condiment to serve with with the duck.
• Roast and baste duck: After an hour of cooking, remove the duck from the oven, drain the fat (reserving for later use if you wish), and place in a roasting pan. Cut away the kitchen twine and discard. Spoon half of the glaze evenly over the bird and return to oven, 5-10 minutes. Baste with remaining glaze and roast until the internal temperature reaches 145 degrees F, 5 more minutes. Baste with hot pan juices.
• Carve the duck: Using a sharp chef's knife, begin by cutting off the legs, then remove both breasts whole. Slice the breast meat against the grain on a cutting board, then arrange the duck on a serving platter. Finish with a drizzle of the glaze and serve with remaining glaze and blended glaze solids.

ROASTED DUCK

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.

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.