MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peking Roast Duck With Orange & Ginger
Categories: Poultry, Citrus, Herbs, Vegetables
     Yield: 4 Servings

MMMMM----------------------------DUCK---------------------------------
     5 lb Peking (Long Island)
          - duck; up to 6 lb
     3 tb Kosher salt
     1 tb Five spice powder
     1 lg Orange; zested, cut in 6
          - wedges
     1 tb Ginger; grated
     1 tb Garlic; grated

MMMMM---------------------------GLAZE--------------------------------
     2 c  Orange juice
     1 tb Honey
     2 tb Demerara sugar
     2 tb Soy sauce
     1    Ginger piece (2"); thick
          - sliced
     3    Star anise

 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 five-spice powder. Season interior of duck
 with 1 tb 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.

 Set oven @ 350°F/175°C.

 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°F. 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.

 Recipe by David Tanis

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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