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Duck is roasted and then braised and seasoned
with aromatic Asian spices and flavors.
Asian-Spice Duck
- 1 (5-pound) duck, rinsed and patted dry
1/2 teaspoon salt
2 leeks, rinsed, trimmed and sliced
1 cup sherry
1/4 cup soy sauce
2 1/2 cups hot water
1 tablespoon light corn syrup
2 teaspoons finely grated orange peel
1/2 teaspoon anise extract
1 tablespoon cornstarch
1 tablespoon cold water
- Preheat oven to 350°F (175°C).
- Place duck on a rack in a roasting pan.
Add 1 inch of water to the pan; roast at for 15 minutes. Prick
the duck with a fork in several places.
- Place leeks inside the duck; place duck
breast-side up in a large soup pot or Dutch oven. Add sherry
and soy sauce. Bring to a boil, then add hot water. Simmer for
1 hour, basting frequently.
- Add corn syrup, orange peel and anise
extract. Simmer on low heat for 1 more hour. Remove the duck
to a serving platter and add cornstarch mixed with cold water
to the pan juices.Simmer until thickened, stirring constantly.
Serve with the duck.
Makes 6 servings.
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