Roast Duck Recipe - Cooking Index
Roast Duck Recipe - Cooking Index
| 2 tablespoons | 30ml | Worcestershire sauce |
| 1 tablespoon | 15ml | Starch - dissolved in 2tb |
| 2 tablespoons | 30ml | Light soy sauce |
| 1 teaspoon | 5ml | Sugar |
| 1 | Long island duck - (3 to 4) |
Combine the first three ingredients, coat the duck and let stand 2 hrs.
Fill a steamer pan with water 1 1/2" deep. Place duck on rack breast side up, reserving marinade . Cover, bring water to boil and steam 30 minutes Skim fat from steaming juice and reserve. Preheat oven to 400 F. Transfer duck to a baking dish and brush with reserved marinade. Roast uncovered 15 min.
Lower heat to 350F and roast a further 40 minutes Remove duck to a cutting board. Skim and discard fat from the pan juices. In a small pan, combine reserved steaming and roasting juices, bring to a simmer, add the starch mix and cook, stirring, until thickened.
Cut the wings, legs and thighs at the joints, split the back in half and the breast into quarters. Arrange pieces on a platter and top with the gravy.
Source:
Ristorante Machiavelli, Seattle
Average rating:
8 (1 votes)
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