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

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources