If there is one thing I have learned in the kitchen, it is to keep recipes like Asian Marinade close at hand. I would set this in the middle of the table and let everyone help themselves. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 65 lb. Duck
Asian marinade
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup honey
- 1/4 cup Gochuchang
- 1 tbs sesame oil
- 1 tbs rice vinegar
- 2 oranges squeezed
- Condiments:
- Matchsticks carrots, green onions, cucumber
- Asian pancakes or small flour tortillas
Cooking method
- 15 minutes at 425 F
- 30 x 3 minutes at 325 F brush with marinade every 30 minutes
Instructions
- Wash the duck thoroughly with a mixture of flour, lemon juice and salt.
- Pour hot boiling water over the duck to blanch the skin, then place on a wire rack and pat dry.
- Pour the Asian marinade over the duck massaging all over about 1/3 cup.
- Place the duck overnight in the fridge uncovered to dry the skin.
- Next poke holes with a fork or meat tenderizer.
- Flip the duck so the back is facing up brush and bake for 25 minutes.
- 30 minutes back in its position.
- Let rest for 15 minutes before carving.
- Cook the marinade until it reduces in half.
Notes
- When cooking duck for every one pound 30 minutes! that’s how you can estimate cooking time.