Roast Five-Spice Duck with Honeyed-Mango Chutney Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The business card from Tante Louise reads: A very special restaurant and it truly is. This romantic spot has been going strong for 27 years. Owner Corbin Douglass is known for fulfilling all sorts of requests, from ensuring that guests are seated at their favorite table in front of the fireplace to presenting an engagement ring on the dessert cart. Chef Duy Pham changes the contemporary French menu seasonally. The following dish was inspired by roast Peking duck, a Sunday tradition in Pham's family. Ingredients:
4 quarts water |
2 cups salt |
2 cups (packed) brown sugar |
1 onion, quartered |
1 orange, quartered |
12 whole star anise |
10 garlic cloves, crushed |
1/2 cup sliced fresh ginger |
1/4 cup soy sauce |
3 tablespoons chinese five-spice powder |
6 cups cold water |
2 6-pound whole ducks |
honeyed-mango chutney sauce |
Directions:
1. Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
2. Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
3. Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
4. *Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.
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