Roasted Ducks with tangerine-hoisin glaze
- For ducks:
- 4 cloves garlic, minced
- 4 tsp finely grated tangerine zest
- 2 1/2 tsp coriander seed
- 2 1/2 tsp 5 spice powder
- salt, white pepper
- 2 pekin, long island ducks 5-6 lb each
- 3 TBS hoisin hoisin
- 2 TBS orange liqueur
- 1 TBS honey
- 1 TBS fresh tangerine juice
- 1 tsp sesame oil
Grind garlic, tangerine zest, coriander, 5 spice, 2 TBS salt and 1 tsp pepper to coarse paste
MAke 20-30 small slits in skin of each duck, all over. Rub 2/3 spice into duck cavities, remaining on skin. allow to dry uncovered in fridge 24-36 hours.
position rack center of oven, 325F. ducks sit at room temp while over heats. arrange ducks breast side down on v racks, roast 1 1/4 hours. remove from oven and spoon off fat. Flip ducks, pierce skin all over again. Continue roasting til thigh meat tender, 175. 45-60 mins.
Remove from oven, 500F. whisk hoisin, orange liqueur, honey, tangerine juice, sesame oil. Transfer rack with ducks to rimmed baking sheet. Brush, pain ont glaze, return to oven. 5 mins. Pain again, 3-5 mins, mahogany could.
Let rest 5-10 mins.