Roast duck with orange & ginger

Name: Roast duck with orange & ginger
Total time: 9000 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 Duck; 3 tbsp. Salt; 1 tbsp 5-spice powder; 1 orange, zested and cut into at least 6 wedges; 1 tbsp ginger, grated; 1 tbsp garlic, grated; 2 cups orange juice; 1 tbsp honey; 2 tbsp sugar; 2 tbsp oy sauce; 2 inch ginger, sliced; 3 star anise; As required, pomegranate arils

Sarvat Hanif @sarvathanif

Canada

This recipe for crisp roasted duck with ginger and orange is a wonderful special occasion entrée when served with roasted fingerling potatoes or root vegetables.
Don't be intimidated by this Roasted Duck Recipe. It's not hard
Ducks are very fatty birds, and scoring the skin ensures that the fat will render in the bottom of the pan instead of inside the bird. This is a crucial step in prepping duck.
The five spice powder is a blend of the warm spices cinnamon, cloves, star anise, fennel and pepper. You can make your own by dry roasting the whole spices, cooling and then grinding into a fine powder.#GoldenApron23

Sarvat Hanif @sarvathanif

Saved

Ingredients

2 hours 30minutes

4 servings

1Duck
3 tbsp.Salt
1 tbsp5-spice powder
1orange, zested and cut into at least 6 wedges
1 tbspginger, grated
1 tbspgarlic, grated
2 cupsorange juice
1 tbsphoney
2 tbspsugar
2 tbspoy sauce
2 inchginger, sliced
3star anise
As required, pomegranate arils

Saved

Steps

2 hours 30minutes

1

Bring duck to room temperature. Rinse and pat dry the duck. Remove the giblets. With a paring knife score the duck, being careful not to cut the meat.
2

Mix salt and the 5-spice powder and season the interior and exterior of the duck.
3

Combine zest with grated ginger and garlic and smear the cavity, Place orange wedges inside. Tie the legs and secure the neck flap. Place duck in rack in roasting pan, breast side up. Refrigerate overnight, preferable. Otherwise preheat oven 350F
4

While the oven is preheating, make the glaze by simmering the orange juice, honey, sugar and soy. Add ginger and star anise then reduce the mixture to a medium thick syrup. Remove and set aside
5

Roast duck for 2 hours, carefully pouring off fat and turning over every 30 minutes. Apply glaze and roast another 30 minutes (total time will be 2.5 hours). Duck is cooked with temperature at thickest part of the leg reads 165F. Apply the remaining glaze and keep warm and rest for 20 minutes; garnish with pomegranate arils before digging in!