Laquered Duck

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
12

An exquisitely flavored version of duck. This dish is not only delicious but is also beautiful to look at. It will be sure to please.

Ingredients

1⁄4 cup garlic, chopped
2 tbsp. Chinese five-spice powder
2 tbsp. paprika
1 tbsp. cayenne pepper
3⁄4 cup dry sherry
3⁄4 cup honey
3⁄4 cup brown sugar
3⁄4 cup hoisin sauce
3 oz. sesame oil
2 tbsp. black pepper
6 whole star anise
12 cups soy sauce
6 5-lb. ducklings, fresh or frozen

Steps

1. In a large pan, combine the first 12 ingredients and season to taste. Set aside.

2. Defrost, if necessary, and clean the duckling. Pat dry, rub with salt and let stand breast side up 1 hr.

3. Pour marinade over duck and refrigerate, uncovered, for 12 hr. Turn duck over and marinate another 12 hr. Remove duckling from marinade; reserve liquid.

4. Close cavity with a bamboo skewer. Roast duckling hanging in a smoker for 11⁄2 hr. at 350° F., or belly side up in a 400° F. oven. (A pan of water underneath the duck will catch grease and keep duck moist.)

5. Remove duck from oven and allow to rest 15-20 min. Remove skewer and drain; reserve juices. Remove each breast and reserve; use remainder of duck for other applications.

6. In a saucepan, combine reserved marinade and duck juices. Reduce, skimming fat, until sauce is the consistency of a demi glace.

7. Per order: slice breast on the bias and fan over a bed of sticky rice. Moisten with duck glace and serve with fried shallots and baby bok choy.

Source: Recipe from Executive Chef Minh Bui

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources