ROASTED DUCKS WITH TANGERINE-HOISIN GLAZE RECIPE - (3.3/5)

Roasted Ducks with tangerine-hoisin glaze Recipe - (3.3/5) image

Provided by á-478

Number Of Ingredients 13

For ducks:
4 cloves garlic, minced
4 tsp finely grated tangerine zest
2 1/2 tsp coriander seed
2 1/2 tsp 5 spice powder
salt, white pepper
2 pekin, long island ducks 5-6 lb each
Glaze
3 TBS hoisin hoisin
2 TBS orange liqueur
1 TBS honey
1 TBS fresh tangerine juice
1 tsp sesame oil

Steps:

Season Ducks. Grind garlic, tangerine zest, coriander, 5 spice, 2 TBS salt and 1 tsp pepper to coarse paste MAke 20-30 small slits in skin of each duck, all over. Rub 2/3 spice into duck cavities, remaining on skin. allow to dry uncovered in fridge 24-36 hours. Roast DucKs: position rack center of oven, 325F. ducks sit at room temp while over heats. arrange ducks breast side down on v racks, roast 1 1/4 hours. remove from oven and spoon off fat. Flip ducks, pierce skin all over again. Continue roasting til thigh meat tender, 175. 45-60 mins. Glaze Duck: Remove from oven, 500F. whisk hoisin, orange liqueur, honey, tangerine juice, sesame oil. Transfer rack with ducks to rimmed baking sheet. Brush, pain ont glaze, return to oven. 5 mins. Pain again, 3-5 mins, mahogany could. Let rest 5-10 mins.