Saturday, March 7, 2009

Crispy Duck

Main Dish:How To Make Crispy Duck


1 whole duck , roughly 2kg in weight
60 ml sake or rice wine
4 tbsp honey
1 tbsp grated ginger
1 tbsp miso
salt and pepper


1 saucepan
1 spoon
1 brush
2 trays
1 rack
paper towels
1 wooden skewer
1 bowl


Preheat the oven
Set your oven to 180°C ( 350ºF/ gas mark 4) in preparation for roasting the duck.

Thoroughly dry the duck by dabbing it gently with some paper towel.
This will help to make the bird more crispy.
Then using a wooden skewer, prick the upper part of the breast and in between the breast and thigh.
This helps the fat to escape more easily.
Season with salt, which helps the skin to crisp, and then with pepper.

Place the duck onto a rack over a baking tray and put it into the oven for 1.5 hours.
After roughly 30-40 minutes, it is important to drain off the fat that will accumulate in the roasting tray.
Remove the tray from the oven, using your tongs and put the duck aside for a moment. Then carefully pour off the fat from the baking tray, into a bowl.
Return the duck to the rack and transfer it back into the oven.
You will need to do this a few times during the cooking period.

Put a small saucepan on medium heat.
Add the sake, honey, the grated ginger and the GF miso.
Bring it to a boil, stirring occasionally and let it cook for roughly 3-4 minutes, now stirring continuously.
Then remove it from the heat.

After about 1.5 hours, remove the duck and brush it thoroughly with the honey/ginger sauce.
Put it back into the oven for a further 5-7 minutes.
Then remove once more and brush generously again with the glaze.
Repeat this process one more time, until the skin has become a lovely, crispy, brown colour.
Then take it out of the oven.

Your roasted duck is now ready to serve!
It goes extremely well with rice or Asian vegetables and GF Rice noodles. Enjoy!

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