A Wong family holiday staple, this rich succulent duck roasts to a beautiful mahogany brown. We use brown miso paste instead of the traditional Chinese mein see (brown bean sauce), because it is more readily available.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
- 1 duck (4 to 5 lb/2 to 2.2 kg)
- 1 tablespoon brown miso paste
- 2 tablespoons brown miso paste
- 2 garlic cloves minced
- 2 tablespoons Chinese rice wine
- 2 tablespoons cooking sherry
- 2 tablespoons liquid honey
- 2 tablespoons hoisin sauce
- 2 tablespoons dark soy sauce
- 2 green onions sliced diagonally
- 4 slices gingerroot
MethodSauce: In small saucepan, whisk together miso paste, garlic, rice wine, honey, hoisin sauce, soy sauce, onions, ginger and 1 cup (250 mL) water. Bring to boil over medium-high heat, stirring occasionally; let cool to room temperature.
Remove neck and giblets from duck. Skewer tail end closed. Rub inside of duck cavity with miso paste. Reserve 1/3 cup (75 mL) sauce for basting; pour remaining sauce into cavity. Skewer or sew neck to completely seal in liquid.
Place duck, breast side down, on rack in roasting pan. Roast, uncovered, in 350°F (180°C) oven for 1-1/2 hours. Pour off fat. Roast for 30 minutes, basting with reserved sauce every 15 minutes.
Turn duck breast side up. Roast, basting after 15 minutes, until rich mahogany brown, skin is crispy and meat separates easily from thigh bone, about 20 minutes.
Nutritional facts Per serving: about
- Sodium 1144 mg
- Protein 31 g
- Calories 599.0
- Total fat 44 g
- Cholesterol 127 mg
- Saturated fat 15 g
- Total carbohydrate 18 g
- Iron 35.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 2.0