Some people think duck is too greasy and too difficult to prepare. It's not if you do it right. Here is a recipe for roasted duck served like Oriental tacos. Combining different culinary styles can make for an interesting dish..
Roasted Duck
1 Duck, whole
2 Tablespoons oil.
2 Tablespoons Kosher salt or sea salt
Preheat oven to 300 degrees. Remove duck organs. Use for gravy or discard. Trim excess skin and fat from duck. Truss legs. Score skin and fat layer with knife without cutting into muscle tissue. Rub with oil and then with Kosher or sea salt Place breast up, uncovered in a deep roasting pan to collect fat. Roast 2 hours breast up. Then place breast down and roast an additional 2 hours. Raise oven temperature to 400 degrees. Turn breast-side up, brush with glaze (Recipe below), and roast 10 minutes. Remove from oven and allow to rest.
At this point, duck can be sliced and served in any number of ways, even using a gravy made from duck giblets. But This recipe calls for pulled duck meat for tacos. Leftover duck can be used.
Add a little chopped crispy skin for crunch.
Duck Glaze
1/4 cup honey
1/4 cup orange juice
1 Tablespoon soy sauce
3 Tablespoons brown sugar.
For heat - 1 roasted Ancho chili, minced. Add to glaze if you like a little heat.
Mix ingredients, stirring until sugar dissolves. Brush over the duck after 4 hours as indicated and cook additional 10 minutes.
Taco Ingredients
10 flour tortillas
1 Daikon radish
1 cucumber
1 head Napa cabbage
1/4 cup plum sauce
Slice Daikon radish and cucumber into slivers. Shred Napa cabbage. Place shredded duck meat on tortilla. Add radish, cucumber, cabbage, and a dollop of plum sauce.
Can be served with rice or enjoyed as a quick, simple snack.
Eat up!
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