Amongst many other things, I love duck and it’s hard to get it out here in the middle of east Texas. Molly Stevens’ has a great recipe that is simple and not as time consuming as traditional Peking Duck. I added a little brandy to the glaze since I love the taste of alcohol in food.
For the Spice Rub and the Duck:
- 1 tablespoon kosher salt
- 2 garlic cloves, minced
- 2 teaspoons finely grated orange zest
- 1¼ teaspoons coriander seeds, lightly toasted
- 1¼ teaspoons Chinese five-spice powder
- ½ teaspoon freshly ground white pepper
- 1 Duck
For the Glaze:
- 3 tablespoons hoisin sauce
- 2 tablespoons Grand Marnier
- 1 tablespoon Brandy
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- Food process spice rub and set aside.
- Remove giblets from duck and rinse. Pat dry. Make 20-30 slits in the duck skin using a sharp paring knife without piercing the skin. Easiest by hold the blade of the knife parallel with the skin.
- Using 2/3 of the rub in the cavity and use the remaining on the outer skin. Set duck on rack and place in the refrigerator unwrapped to dry out for 24 hours.
- Bring the duck to room temperature. Preheat 325F and roast breast side down for 75 minutes. Flip the bird and cook another 60-75 minutes till the duck read 175F.
- Mix ingredients for the glaze and increase temperature of oven to 500F. Glaze bird and return to oven. Reglaze after 5 minutes and then 3 minutes till the duck is crispy and dark. Allow to rest for 10-15 minutes and carve.
Suzilla's 