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

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

MMMMM----------------------------DUCK---------------------------------
5 lb (to 6 lb) Pekin (Long
- Island) duck
3 tb Kosher salt
1 tb 5 spice powder
1 lg Orange; zested, cut in 6
- wedges
1 tb Grated ginger
1 tb Grated garlic

MMMMM---------------------------GLAZE--------------------------------
2 c Orange juice
1 tb Honey
2 tb Demerara sugar
2 tb Soy sauce
1 (2") piece of ginger; 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 5-spice powder. Season interior of
duck with 1 tablespoon 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 @ 350ºF/175ºC.

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 degrees.
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.

By: David Tanis

Yield: 4 servings

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

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