ROASTED DUCK WITH SPICES                     

 

 

 

This wonderful recipe with sweet spices will surprise you! The meat melts in your mouth and you will be delighted by its flavors! Pair with a wonderful red wine from the Loire Valley, such as Chinon, made with Cabernet Franc. Sinful!

 

Preparation: 30 min; cooking time: 1 h 20 min.

Serving 4

 

1 duck (6 pounds), trimmed of excess fat – neck, gizzards, liver and heart reserved

4 cloves, minced

1 onion, quartered

½ tbsp. Chinese five spices

½ tbsp. paprika

½ tbsp. ginger

4 sprigs of fresh thyme

1 bay leaf

Salt and pepper

2 tbsp. vegetable oil

1 cup water

 

Preheat the oven to 430 F.

Grease a large baking dish with 1 tbsp. of oil and rub the duck with the rest of the oil. Season the duck inside and out with the Chinese five spices, paprika, ginger, salt and pepper. Season also the neck, gizzards, liver and heart.

Insert the onion, garlic, bay leaf and thyme in the cavity of the duck.

Place the duck, breasts side up, in the baking dish. Add the neck, gizzards, liver and heart.

Roast 20 minutes.

Turn the oven temperature down to 350 F.

Turn the duck on the other side and add 1 cup of water in the dish.

Roast 30 minutes.

Turn the duck on the other side, breasts side up and roast 30 more minutes. If you want both sides of the duck crispy, flip the duck over one more time 10 minutes before the end of cooking time.

 

Insert a wooden spoon into the cavity of the duck and let the juice run into the baking dish.

Carve the duck and serve over white rice and caramelized pears.

 

Bon Appetit!