Grill-Roasted Five-Spice Duck with Soy Glaze
By America's Test KitchenPublished on June 1, 2011
Yield
Serves 3 to 4
Ingredients
1 ½ tablespoons soy sauce 2 teaspoons five-spice powder 1 teaspoon sesame oil 1 whole Pekin duck (about 4 ½ pounds), neck and giblets discarded, excess skin and fat removed3 large scallions, ends trimmed off and cut into thirds1 ½ inches unpeeled ginger, cut into thin coins2 tablespoons honey 2 tablespoons rice vinegar 1 tablespoon soy sauce
Instructions
- Mix the soy sauce, five-spice powder, and sesame oil together in a small bowl. Follow the recipe for Grill-Roasted Duck on a Charcoal Grill or Grill-Roasted Duck on a Gas Grill (see related recipes) but do not season with salt and pepper. Instead, brush the five-spice mixture onto all sides of the duck, being careful not to tear the skin.
- Place scallions and ginger into the cavity of the duck. Grill as directed.
- Mix honey, rice vinegar, and soy sauce together. Use instead of orange glaze in Grill-Roasted Duck recipes.
Yield
Serves 3 to 4Ingredients
1 ½ tablespoons soy sauce
2 teaspoons five-spice powder
1 teaspoon sesame oil
1 whole Pekin duck (about 4 ½ pounds), neck and giblets discarded, excess skin and fat removed
3 large scallions, ends trimmed off and cut into thirds
1 ½ inches unpeeled ginger, cut into thin coins
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon soy sauce
Test Kitchen Techniques
Ingredients
1 ½ tablespoons soy sauce
2 teaspoons five-spice powder
1 teaspoon sesame oil
1 whole Pekin duck (about 4 ½ pounds), neck and giblets discarded, excess skin and fat removed
3 large scallions, ends trimmed off and cut into thirds
1 ½ inches unpeeled ginger, cut into thin coins
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon soy sauce
Test Kitchen Techniques
Ingredients
1 ½ tablespoons soy sauce
2 teaspoons five-spice powder
1 teaspoon sesame oil
1 whole Pekin duck (about 4 ½ pounds), neck and giblets discarded, excess skin and fat removed
3 large scallions, ends trimmed off and cut into thirds
1 ½ inches unpeeled ginger, cut into thin coins
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon soy sauce
Test Kitchen Techniques
Why This Recipe Works
While developing our grill-roasted duck recipe, we found that steaming the duck before transferring it to the grill for roasting helped reduce the total cooking time. Too much steaming made the meat dry and stringy, so we cut back the steaming time from 60 to 30 minutes. Since we couldn’t render all the fat by steaming, we had to prick the skin to help render the rest of the fat on the grill and thereby produce the wonderful, crispy skin that we desired for our grill-roasted duck recipe.
Instructions
- Mix the soy sauce, five-spice powder, and sesame oil together in a small bowl. Follow the recipe for Grill-Roasted Duck on a Charcoal Grill or Grill-Roasted Duck on a Gas Grill (see related recipes) but do not season with salt and pepper. Instead, brush the five-spice mixture onto all sides of the duck, being careful not to tear the skin.
- Place scallions and ginger into the cavity of the duck. Grill as directed.
- Mix honey, rice vinegar, and soy sauce together. Use instead of orange glaze in Grill-Roasted Duck recipes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments