Best Roasted Duck W Spicy Sauce Recipes

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THE BEST WAY TO ROAST A DUCK



The Best Way to Roast a Duck image

Intimidated by roasting a whole duck? Don't be. This recipe card is my cheat sheet for making the perfect bird every time. View my full post for detailed instructions & step-by-step photos. Happy roasting!

Provided by The Hungry Mouse

Number Of Ingredients 7

1 whole Pekin duck, 5-6 lbs.
kosher salt
1/4 cup honey
1/4 cup molasses
3 Tbls. orange juice
1 Tbls. soy sauce
1 1/2 Tbls. Sriracha chili sauce (adjust to taste)

Steps:

  • Score the skin, cut off excess fat, and poke it all over
  • Salt and truss
  • Roast at 300 degrees for 1 hour, breast-side up
  • Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.
  • Poke, flip, roast for 1 hour, breast-side down
  • Poke, flip, roast for 1 hour, breast-side up
  • Poke, flip, roast for 1 hour, breast side down
  • Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
  • Brush with glaze
  • Finish at 400 degrees for 5-7 minutes
  • Rest, carve & serve. Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 345 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 1167 mg, Carbohydrate 78 g, Sugar 63 g, Protein 6 mg

PULLED DUCK WITH PLUM SRIRACHA SAUCE



Pulled Duck with Plum Sriracha Sauce image

Pulled Duck with Sririacha plum sauce - The easiest way to make, slow-cooked, fall apart duck with crispy skin.

Provided by Nicky Corbishley

Categories     Appetizer     Dinner

Time 3h50m

Number Of Ingredients 12

1 duck (approx. 2.4kg in weight. Innards removed.)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp vegetable oil
1 red onion (peeled and chopped)
1 tsp minced ginger
4 cloves garlic (minced)
600 g ripe plums (de-stoned and cut into small (1 cm pieces) - no need to take the skin off)
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp sriracha

Steps:

  • Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.
  • Pat the duck down with some kitchen paper to ensure the skin is dry.
  • Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.
  • Place the duck - breast side up - on the rack in the roasting tin.
  • Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).
  • Whilst the duck is in the oven, make the plum sriracha sauce.
  • Heat the oil in a medium sized sauce pan.
  • Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
  • Add in the ginger and garlic and cook for a further minute.
  • Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
  • After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.
  • After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.
  • Turn the duck so that it's breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).
  • Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.
  • Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
  • Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.

Nutrition Facts : Calories 646 kcal, Carbohydrate 26 g, Protein 17 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 96 mg, Sodium 1510 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

FIVE SPICE ROASTED DUCK



Five Spice Roasted Duck image

A super simple recipe for roasted duck marinated in five spice powder and topped with a tea soy sauce glaze.

Provided by Becca Du

Categories     Main Course

Number Of Ingredients 13

1 duck (4-5lbs)
2 tbsp five spice powder
1 tbsp salt
2 yellow onions (cut into chunks)
3 shallots
15 sprigs thyme
¼ cup soy sauce
1 tbsp earl grey tea
2 tbsp mirin
1 tbsp rice wine vinegar
1 tsp coriander seeds
1 tsp fennel
2 star anise

Steps:

  • Pat dry the duck. Combine five spice powder and salt. Rub the entire duck with the five spice powder mixture. Make sure to rub the seasoning in the cavity of the duck as well.
  • Let the duck marinate in the fridge overnight.
  • The next day, preheat the oven to 350 degrees F. Next, get out a roasting pan. Add the cut up onions and thyme sprigs to the bottom of the pan. Stuff the shallots into the duck and place it on top. Cover with aluminum foil. Bake for 1 1/2 hours.
  • While the duck is roasting, make the glaze. Combine all the ingredients into a sauce pan and bring to a simmer. Simmer until half the liquid remains. Remove from the heat and set aside.
  • After 1 1/2 hours, remove the aluminum foil. Brush the glaze over the duck and bake for another 30 minutes uncovered until the center is 165 degrees F. Add a new layer of glaze after 15 minutes.
  • Rest duck for 5 minutes before serving.

Nutrition Facts : Calories 848 kcal, Carbohydrate 16 g, Protein 26 g, Fat 76 g, SaturatedFat 25 g, Cholesterol 145 mg, Sodium 2746 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

ROAST DUCK WITH ORANGE AND GINGER



Roast Duck with Orange and Ginger image

For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

Steps:

  • Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  • Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  • Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

ROASTED DUCK W/ SPICY SAUCE:



Roasted Duck W/ Spicy Sauce: image

This is the same recipe that they served at one of my favorite restaurants. One of the waitresses is a friend from way back and gave me the recipe. I have made this for my boyfriend several times. He loves the sauce. I was surprised that my son and his girlfriend also liked this dish. They are both very picky eaters.

Provided by litldarlin

Categories     One Dish Meal

Time 2h45m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 (5 lb) ducklings (about 5 lbs.)
2 teaspoons salt
4 green onions
2 cups boiling water
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
2 tablespoons dry sherry
2 tablespoons honey
1 tablespoon chili sauce
1 tablespoon soy sauce
1 garlic clove, minced

Steps:

  • Rub duckling inside and out with salt;
  • Stuff onions inside of cavity and tie legs together.
  • Place on rack in roasting pan.
  • Mix boiling water and honey; pour over duckling, letting water run into pan.
  • (Duckling should not be put down into the water, keep on rack.)
  • Roast in oven at 350 degrees for 1 hour.
  • Prick skin to drain excess fat.
  • Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.
  • Remove from oven.
  • Increase oven temperatures to 400 degrees.
  • Duck Sauce:.
  • Combine all Duck Sauce Ingredients listed together.
  • Brush duckling with spicy duck sauce.
  • Return to oven and roast 5 minutes.
  • May use remaining sauce as a dip for meat.
  • Garnish with parsley and mandarin orange segments.

Nutrition Facts : Calories 2512, Fat 123.3, SaturatedFat 33.2, Cholesterol 1543.6, Sodium 3911.3, Carbohydrate 42.4, Fiber 1.9, Sugar 36.9, Protein 280.1

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