Saturday, September 15, 2012

Slow Roasted Fragrant Duck

I love a good duck.  I have a few good recipes in my repertoire but I could never have enough recipes for duck.  Tonight, I'm trying something new.

1 whole duck
1 tsp five spice powder
2 tsp kosher salt
freshly ground pepper
1 small onion, quartered
3 pieces of ginger 1/4" thick
2 star anise
1 cinnamon stick
1 teaspoon fennel seeds 

A day ahead, remove the duck from its packaging, rinse and dry and place on a rack atop of a baking sheet.  Place uncovered in the refrigerator overnight.  
The next day, remove the duck from the refrigerator 30 minutes prior to cooking.
Toast the onion, ginger, anise, cinnamon and fennel under the broiler.
Heat oven to 400f
Sprinkle the interior of the duck with a little salt and pepper and then stuff with the toasted onion, etc.  Pierce the skin of the duck all over with a fork.  Combine the kosher salt, five spice powder and freshly ground pepper and sprinkle the outside of the duck.  Use your hands to rub it into the skin.  Loosely tie the legs together.
Place the duck on a rack set in a roasting pan breast side up.  Roast the duck for 45 minutes then flip over so it is breast side down and roast for another 45 minutes.  Then flip the duck back over to breast side up, prick the fat again and roast for another 45 minutes.  
  
Let rest for about 10 minutes before cutting.  Tender and crispy.. I served it with white rice and braised cucumbers.  

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