International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Malt Shop Pie






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > spicy lacquered duck
serves 4 1 cup soy sauce 2 tablespoons dry sherry 2 tablespoons dark brown sugar -- packed 2 tablespoons honey 2 tablespoons hoisin sauce 2 large garlic cloves -- minced 1 tablespoon oriental sesame oil 1 teaspoon Chinese five-spice powder 1/2 teaspoon cayenne pepper 1 duck -- about 5 pounds each, thawed if frozen, rinsed Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally. Preheat oven to 400 F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving. Source: Bon Appetit NOTES : Marinate the duck two days ahead.

Spicy Lacquered Duck


SUBMITTED BY
list all recipes for MEAT (1007)
list all Thai recipes (100)
list all recipes by RUTHANDBABE2 (1)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: spicy
keyword: lacquered
ethnicity: thai
recipes for meat
recipes by ruthandbabe2
Email Address:
(posted September 27, 2004)

serves 4

1 cup
soy sauce
2 tablespoons
dry sherry
2 tablespoons dark
brown sugar -- packed
2 tablespoons
honey
2 tablespoons
hoisin
sauce
2 large
garlic cloves -- minced
1 tablespoon oriental
sesame oil
1 teaspoon
Chinese
five-spice powder
1/2 teaspoon
cayenne pepper
1 duck -- about 5 pounds each, thawed if frozen, rinsed

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.

Preheat oven to 400 F.
Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed
baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

Source: Bon Appetit

NOTES :
Marinate the duck two days ahead.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.