Duck is roasted and then braised and seasonedwith aromatic Asian spices and flavors.
Recipe: Asian-Spice Duck
1 (5-pound) duck, rinsed and patted dry 1/2 teaspoon salt 2 leeks, rinsed, trimmed and sliced 1 cup sherry 1/4 cup soy sauce 2 1/2 cups hot water 1 tablespoon light corn syrup 2 teaspoons finely grated orange peel 1/2 teaspoon anise extract 1 tablespoon cornstarch 1 tablespoon cold water
Preheat oven to 350°F (175°C).
Place duck on a rack in a roasting pan.Add 1 inch of water to the pan; roast at for 15 minutes. Prickthe duck with a fork in several places.
Place leeks inside the duck; place duckbreast-side up in a large soup pot or Dutch oven. Add sherryand soy sauce. Bring to a boil, then add hot water. Simmer for1 hour, basting frequently.
Add corn syrup, orange peel and aniseextract. Simmer on low heat for 1 more hour. Remove the duckto a serving platter and add cornstarch mixed with cold waterto the pan juices.Simmer until thickened, stirring constantly.Serve with the duck.
Makes 6 servings.
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