Spicy Roast Duck A La Princess Recipes

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ROASTED DUCK W/ SPICY SAUCE:



Roasted Duck W/ Spicy Sauce: image

This is the same recipe that they served at one of my favorite restaurants. One of the waitresses is a friend from way back and gave me the recipe. I have made this for my boyfriend several times. He loves the sauce. I was surprised that my son and his girlfriend also liked this dish. They are both very picky eaters.

Provided by litldarlin

Categories     One Dish Meal

Time 2h45m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 (5 lb) ducklings (about 5 lbs.)
2 teaspoons salt
4 green onions
2 cups boiling water
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
2 tablespoons dry sherry
2 tablespoons honey
1 tablespoon chili sauce
1 tablespoon soy sauce
1 garlic clove, minced

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.

Nutrition Facts : Calories 2512, Fat 123.3, SaturatedFat 33.2, Cholesterol 1543.6, Sodium 3911.3, Carbohydrate 42.4, Fiber 1.9, Sugar 36.9, Protein 280.1

SPICY LACQUERED DUCK



Spicy Lacquered Duck image

Provided by Minh Bui

Categories     Duck     Marinate     Roast     Spice     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 cup soy sauce
2 tablespoons dry Sherry
2 tablespoons (packed) dark brown sugar
2 tablespoons honey
2 tablespoons hoisin sauce*
2 large garlic cloves, minced
1 tablespoon oriental sesame oil
1 teaspoon Chinese five-spice powder*
1/2 teaspoon cayenne pepper
1 5-pound duck, thawed if frozen, rinsed

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.

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