Quacka Christmas

In Recipes, The Piglet Oinking on December 25, 2010 at 8:06 pm

Chestnut Brown Duck

Nothing was open in this city during Christmas day so I had to roll up my sleeves and cook up a storm. I wanted something other than beef, pork, or chicken. I thought of the gorgeous dinner I made last year for my good friend-for his birthday dinner. A beautiful roasted Duck. A gorgeous duck poached for hours in soy sauce and sugar, and then roasted to chestnut brown perfection. And to accompany is the wonderful balsamic rice cooked in the broth of the duck!

Serves 4

Ginger Duck adapted from Cooking for Mr. Latte

  • 1 duck thawed, giblets removed
  • 1 onion, peeled and cut in half, or 2 shallots peeled
  • 2 stalks celery, cut into 3 pieces
  • 2 tsp ground ginger
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 1 tsp sea salt
  • 1/2 cup sherry
  1. Stuff duck with onion and celery the day before.
  2. Place the duck, breast side up, in a pot with enough water to half cover it, add ginger powder; bring to boil. Cover and reduce the heat so it simmers for 1 hour.
  3. Turn the duck over. Add sugar, soy sauce and salt; continue simmering for another 1 hour.
  4. Turn duck over and simmer until tender, almost falling apart, another hour.
  5. Turn off heat and cool until easy to remove.
  6. Place in in a roasting pan and refrigerate until the next day.
  7. Pour the broth from the pot into a container and chill overnight, a layer of fat will form on top; scrap it off and discard it.
  8. Before serving, bring duck to room temperature. Preheat your oven to 350 degrees. Add sherry and 1 cup of broth to roasting pan nd place in the oven. Roast uncovered for 30~45 minutes, basting with juice. When done, skin is crisp and dark chestnut brown.

Aromatic Rice

Rice cooked in Ginger Duck Broth adapted from Cooking for Mr. Latte

  • 4 tbsp unsalted butter
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 cup rice, washed and drained
  • 2 cups defatted ginger duck broth
  1. Melt the butter in casserole over medium heat.
  2. Saute onion and garlic until translucent.
  3. Pour in rice and cook until rice turns golden.
  4. Add broth and cover with tight lid, bring to boil, reduce heat to low simmer for 16~20 minutes, or until liquid absorbed completely.
  5. Remove the lid, fluff the rice and allow the rice to air dry.
  6. Serve with duck.


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