09/16/2012

plucked-mallard-duck Spicy Duck 1) Rinse a whole duck and pat it dry. 2) Sprinkle the duck inside and out with the following mixture more or less to taste:

1/4 teaspoon finely ground black pepper

1/4 teaspoon freshly ground sea salt

1 teaspoon ground ginger

1 teaspoon Chinese five-spice

(To get the best flavor from the spices, combine them and grind them into a fine powder using a mortar and pestle.) 3) Use a fork to pierce the skin all over. Pierce deeply to get the spices into the meat. 4) Place duck breast side down on a roasting rack in a 3750 oven and roast. 5) When the duck has 15 minutes left to cook, baste the duck with a 50/50 mixture of honey and soy sauce. 6) When the duck has 5 minutes left to cook, baste with pan drippings. Let duck sit for 10 minutes before carving, then serve with rice and steamed asparagus.
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