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Recipe Name: Aromatic Duck Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 4

1 Duckling
2 Teaspoon(s) Peppercorns
1 Teaspoon(s) Thyme, whole dried
2 Bay leaf, crumbled
6 Cloves
1 Tablespoon(s) Kosher salt
1 Tablespoon(s) Sugar, brown
1 Tablespoon(s) Brandy
1 Garlic clove
5 Red cabbage leaves
Cut off the wingtips from the duck and wrap them up with the giblets
for making stock. Pull out and discard any loose interior fat. Rinse
the duck inside and out and pat dry, inside and out. Mix together in a
spice mill or mortar the peppercorns, thyme, bay leaves, cloves and
salt. Grind to a fine texture. Combine in a small dish with the brown
sugar and brandy. Place the duck in a heavy plastic bag that fits
snugly. Rub half the spice mixture inside the duck and the remaining
half over the outside. Place the garlic in the duck's cavity. Close
the bag tightly and refrigerate 24 hours, rubbing the surface and
squeezing in the spices occasionally. Remove the duck from the bag and
gently pat it dry. Set it on a cake rack over a plate and return it,
uncovered, to the refrigerator for another 24 hours or so, turning it
once. Pat the duck to dry it thoroughly (if not already dry) and let
it come to room temperature (at least two hours). Preheat the oven to
300. Using a large needle and white cotton thread, sew closed the neck
and tail openings. Place the duck on its side on a rack set in a
roasting pan. Roast the duck for 45 minutes. With the needle, prick
the fatty parts on the upper side; do not prick deeply enough to
pierce the flesh. Grab the duck by the legs and turn it over onto the
other side. Increase the oven temperature to 350 and roast 30 minutes.
Price the fatty parts on the upturned side and then turn the duck onto
its breast. Increase the heat to 400 and roast about 30 minutes
longer, or until the duck is deeply browned and most of the fat has
melted away. Remove from the oven and let cool 1 to 3 hours before
serving. To serve: Using a heavy cleaver or poultry shears, cut
through flesh and bone of the duck carefully to make about 12 to 14
serving pieces, keeping the skin neatly intact on each piece. Spread
the cabbage leaves over a platter, shallow basket or wooden bowl and
arrange the duck on them. If the duck is to be served hot, arrange the
cut pieces in a pan in a single layer, cut side down, and roast in a
preheated 350 oven 15 minutes. --- Food & Wine magazine From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 103
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 20.4mg
Sodium: 1465mg
Potassium: 583.1mg
Carbohydrates: 16.8g
Fiber: 5.6g
Sugar: 3.4g
Protein: 6.6g

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