Wednesday, August 24, 2011

Roast Duck

1 whole Pekin duck, 5-6 lbs

For searing:
salt and pepper
2-3 tbsp  butter
1 garlic, minced
1/2 onion, sliced
3 cracked cardamom pods

Butter mixture:
juice of 1/2 a lemon
1/2 stick butter, softened
garlic powder
salt and pepper

For stuffing:
juice of 1/2 a lemon
1/2 of onion, coarsly chopped
2 bay leafs

To finish:
green onion, for garnish

Preheat the oven to 325 degrees. Unwrap the duck, remove the innards, wash inside and out, dry with paper towels. Using a sharp knife, remove any excess loose fat. Then score the skin. You want to cut through most of the fat without cutting into the meat, like this:
Image from Amateur Gourmet

Now season with lots of salt and black pepper inside and out. Tie the legs together with twine. Fold the wings under.

Melt 2-3 tablespoons of butter in large pot. Add the minced garlic, onion slices, and 3 cracked cardamom pods. Add the duck to the pot and sear on both sides until lightly browned (medium-high heat).

Next, add water to cover the duck and boil for 45 minutes. This will give you some good broth to use at another time. Boiling the duck also ensures the meat will be cooked though and tender.  

After boiling, transfer the duck to a roasting pan. Squeeze half a lemon inside.  

In a bowl, combine the softened butter, oregano, salt and pepper, garlic powder, and the juice of 1/2 a lemon. Season the duck with butter mixture inside and out.  Stuff with bay leaves and chopped onions.
Roast on 325 degrees for 1 hour, breast side up, flipping over after 30 minutes. Flip back to breast side up and turn up the temperature to 400 degrees. Roast for another 30 minutes to crisp skin.

Carve the duck into 4 pieces. Prepare the apricot ginger soy glaze in a large skillet. Add the duck to the sauce and let simmer for 5 minutes to absorb the sauce. Transfer to a serving platter and garnish with green onions.

Source: daliasdelights original
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