 |
Prep Time: 2880 Minutes Cook Time: 60 Minutes |
Ready In: 2940 Minutes Servings: 4 |
|
from an exellent site for game food cooking, called Food Down Under. I haven't made this, but love duck and plan to do so in the near future. Ingredients:
1 cup soy sauce |
2 tablespoons dry sherry |
2 tablespoons dark brown sugar (packed) |
2 tablespoons honey |
2 tablespoons hoisin sauce |
2 cloves garlic, minced |
1 tablespoon oriental sesame oil |
1 teaspoon chinese five spice powder |
1/2 teaspoon cayenne pepper |
1 (5 lb) duck, thawed if frozen,and rinsed |
Directions:
1. Combine first 9 ingredients in medium bowl; whisk to blend.
2. Place duck in jumbo resealable plastic bag; pour in soy mixture.
3. Seal bag; turn to coat duck and refrigerate for 2 days, turning occasionally.
4. Preheat oven to 400 degrees.
5. Drain duck well; discard marinade.
6. Pat duck dry inside and out with paper towels.
7. Roast duck 45 minutes back-side up on rack set over baking dish.
8. Turn, breast-side up, and roast until tender and glazed deep brown, about 15 minutes longer.
9. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet.
10. Transfer duck to platter.
11. Let rest 15 minutes before serving.
|
|