Roast duck is filled with spicy ginger, fresh mandarins and warm cinnamon, then glazed with a simple blend of hoisin and soy sauce. Serve this juicy and meaty duck for a party three or roast a couple to feed your family or dinner friends.
Duck Love
Duck is one of my favorite meats. When dining at a new restaurant and they have duck on the menu, you can be sure that I will be giving it a try.
Duck meat is meatier and juicer than chicken and resembles more of a red meat with a touch of gaminess. There is quite a bit less meat on a duck than a chicken and it will feed about three people. The bone structure is also different from a chicken, so carving it takes a little bit of an adjustment. Follow the bones with your knife and they will lead the way.
The breast is the most desirable piece of the duck with a thick layer of fat that crisps up extraordinarily and provides a remarkable flavor.
What you will need:
- Duck
- Ginger
- Mandarins
- Cinnamon Sticks
- Soy sauce
- Hoisin Sauce
- Basting or pastry brush
- Roasting pan
Not all hoisin sauces are gluten free, so be on the lookout if you are gluten sensitive or intolerant. Brands such as Wok Mei, Kikkoman, San-J and Lee Kum Kee can easily be found at your local supermarket.
Nutrition for Roast Duck Recipe Easy
A 4.5-pound duck will approximately yield three cups of meat. Each serving is one cup and will approximately contain 507 calories, 40.3 grams of fat, 5 net carbs and 10.7 grams of protein. These numbers reflect the inclusion of eating the skin and breast fat.
How to Make this Roast Duck Recipe Easy
Completely defrost the duck and bring to room temperature. Rinse the bird off under running water, then pat dry.
Score the breast fat in a diamond pattern without piercing the meat.
Mix the hoisin and soy sauce together and brush over the duck, breast side up.
Place in a preheated 350° oven and bake for 45 minutes. Remove the duck from the oven, flip over and baste the backside. Continue to cook for 45 minutes, then remove from the oven again, flip over and baste with the soy mixture. Repeat one more time. The total cook time will be 3 hours and the bird will finish cooking with the breast down.
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Roast Duck Recipe Easy
Description
Roast duck is filled with spicy ginger, fresh mandarins and warm cinnamon, then glazed with a simple blend of hoisin and soy sauce.
Ingredients
1– 4.5-pound Duck
4 inches ginger, peeled and sliced
2 cinnamon sticks
1/4 soy sauce
2 TBL hoisin sauce
Instructions
Completely defrost the duck and bring to room temperature. Rinse the bird off under running water, then pat dry.
Score the breast fat in a diamond pattern without piercing the meat.
Place the ginger and cinnamon sticks inside of the duck.
Mix the hoisin and soy sauce together and brush over the duck, breast side up.
Place in a preheated 350° oven and bake for 45 minutes. Remove the duck from the oven, flip over and baste the backside.
Continue to cook for 45 minutes, then remove from the oven again, flip over and baste with the soy mixture. Repeat one more time.
Notes
*The total cook time will be 3 hours and the bird will finish cooking with the breast down.
Nutrition
- Serving Size: 1 cup
- Calories: 507
- Fat: 40.3 grams
- Carbohydrates: 5
- Protein: 10.7 grams
This recipe doesn’t specify what you do with the mandarins and cinnamon sticks! I assume they go in the bird, but not everybody may make the same assumption. Looks tasty!
Ame, first of all my deepest apologies for not seeing your comment sooner! Secondly, thank you for pointing the mistake out. And, YES indeed you do place the mandarin and cinnamon sticks inside of the bird. Best wishes!