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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources