Best Roast Five Spice Duck With Honeyed Mango Chutney Sauce Recipes

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ROAST FIVE-SPICE DUCK WITH HONEYED-MANGO CHUTNEY SAUCE



Roast Five-Spice Duck with Honeyed-Mango Chutney Sauce image

Provided by Duy Pham

Categories     Duck     Ginger     Poultry     Roast     Dinner     Mango     Spice     Fall     Anniversary     Honey     Anise     Party     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

4 quarts water
2 cups salt
2 cups (packed) brown sugar
1 onion, quartered
1 orange, quartered
12 whole star anise*
10 garlic cloves, crushed
1/2 cup sliced fresh ginger
1/4 cup soy sauce
3 tablespoons Chinese five-spice powder*
6 cups cold water
2 6-pound whole ducks
Honeyed-Mango Chutney Sauce

Steps:

  • Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
  • Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
  • Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
  • *Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.

ROAST DUCK L'ORANGE WITH CHUTNEY



Roast Duck L'Orange with Chutney image

I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!

Provided by Quinn Horn

Categories     Whole Duck

Time 2h25m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 duck
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 large granny smith apple
2 cloves garlic
2 sage leaves
1 teaspoon light olive oil
4 tablespoons spicy mango chutney
2 tablespoons peach preserves
1 orange, juice of
3 tablespoons of duck drippings, from pan
1/4 cup red wine

Steps:

  • Sprinkle chili powder, garlic powder, and salt all over ducks.
  • Cut 1-inch slice in skin of ducks on both sides of breasts.
  • Puree garlic, sage and olive oil and fill in slices in skin with mixture.
  • Chop apple into 1-inch pieces and stuff inside ducks.
  • Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
  • Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
  • Serve L'Orange sauce over sliced duck breasts or other parts.
  • Makes about 1 cup.

AUTHENTIC CHINESE 5-SPICE PEKING DUCK



Authentic Chinese 5-Spice Peking Duck image

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.

Provided by Personal Chef Adam

Categories     One Dish Meal

Time 5h

Yield 1 whole duck, 2-4 serving(s)

Number Of Ingredients 9

1 (4 -6 lb) frozen whole duck
3 tablespoons honey
4 tablespoons xiao xing chinese rice wine (aka shao hsing)
2 tablespoons white vinegar
3 slices of unpeeled fresh ginger
3 tablespoons cornstarch
3 tablespoons Chinese five spice powder, for rub
4 tablespoons soy sauce
8 cups water

Steps:

  • thaw duck overnight in refrigerator.
  • remove giblets and trim excess fat from tail area or anywhere hanging.
  • pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
  • in large wok or pot bring water to a boil.
  • add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
  • make a slurry with cornstarch (mix with water) then add to boiling mixture.
  • dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
  • repeat process for another couple of minutes.
  • immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
  • rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
  • after 4-6 hours, rub duck with 5-spice powder to taste.
  • heat oven to 375 degrees.
  • place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
  • roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
  • check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
  • remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

Nutrition Facts : Calories 3876.2, Fat 357.3, SaturatedFat 120, Cholesterol 690.1, Sodium 2615.5, Carbohydrate 41.1, Fiber 0.5, Sugar 26.6, Protein 108.4

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