Holiday Roast Duck

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This holiday season, why not enjoy a roast duck instead of turkey? This bird not only has a lot more dark meat, but it’s also very tender and moist, and it does not require any brining.

Roasting duck can be traced back to 1206 B.C., during the Yuan Dynasty in China. It was considered a favorite dish among the imperial court. Today, duck can be enjoyed by all, and it can be turned into soups and other dishes, not just roasts.

In countries like England, goose–which is also in the same bird family as duck–is traditionally the bird of choice.

Depending on where you live, duck may or may not be available at your nearest butcher or supermarket. My husband and I only started seeing duck at our nearest grocery store and Walmart for the past two years. For those of you who don’t have such access, try your nearest Asian supermarket.

To make your Holiday Roast Duck, here’s what you’ll need:

Recipe:

  1. 1 duck (5-6 lbs)
  2. 1 Tbsp. Chinese Five Spices Blend Powder
  3. ¼ tsp. black pepper
  4. 3 cloves garlic
  5. 3 slices ginger
  6. 2 stalks green onions
  7. Toothpicks (or needle and twine)

Basting Sauce:

  1. 1 Tbsp. Chinese Five Spices Blend Powder
  2. 2 Tbsp. soysauce
  3. 2 Tbsp. water
  4. squeeze lime juice

Start by placing these items into the duck’s cavity: green onions, ginger, garlic, black pepper, and Chinese five spice blend. Sew the cavity closed with toothpicks (or a needle and twine).

In a small bowl, add the basting sauce ingredients together and mix well. Brush all over the bird. Place the duck in a roasting tray and bake at 350 degrees Fahrenheit. Baste every 15-20 minutes for roughly 1 hour 20 minutes. The duck is cooked once its juices run clear when pricked with a knife.

Allow to cool before cutting into serving sizes.

Enjoy during the holiday season^-^

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