This recipe is a nod to the traditional Asian flavors that are common when preparing duck.
1 cup chicken broth, low sodium
½ cup soy sauce, reduced sodium
1 1-inch piece fresh ginger, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon light brown sugar
2 whole star anise
1 tablespoon black peppercorns
1 whole duck (3½ to 4 pounds)
Nutritional information per serving (based on 6 servings):
Calories 160 (33% from fat) • carb. 6g • pro. 21g • fat 6g • sat. fat 2g
• chol. 78mg • sod. 817mg • calc. 13mg • fiber 0g
1. Mix all of the marinade ingredients together in a small mixing bowl. Put the duck in a 2-gallon sealable plastic bag and pour the marinade over the duck. Seal and refrigerate for a minimum of 2 hours, up to 4 hours.
2. Once the duck has marinated, remove and allow any excess marinade to drain off. Score the breasts in a crosshatch manner, cutting through the skin and fat, but not into the flesh. Prick the duck all over with the tip of a paring knife. Truss the marinated duck* well with butcher’s twine and then fit onto the spit. Secure well with the skewers.
3. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Duck setting on the Rotisserie function at 325°F for 90 minutes.
4. After 40 minutes of cooking, open the door of the oven and while the duck is turning, carefully prick the duck all over with the tip of a paring knife. Close the door and let the duck finish cooking for the allotted time, or until the juices run clear when the thigh is pierced. The internal temperature should be 165°F in the breast and 170°F in the thigh. It may take more or less time depending on the size of the duck.
5. Using the rotisserie grip, remove the duck from the oven. Allow to rest for at least 5 to 10 minutes before carving.
*Do not discard the marinade. Put into a small saucepan and bring to a boil over medium-high heat. Let sauce boil for 5 minutes and then reduce heat to maintain a simmer. Allow to simmer for about 30 minutes – it should thicken to a glaze-like consistency. Brush over cooked duck, or serve along side the sliced duck.
Note: Scoring and pricking the duck skin releases the fat, resulting in a delicious, crispy duck.
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