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Asian-Spice Duck recipe

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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