| 1 Pekin duck | |
| 1 orange, zested and cut into 6 wedges | |
| 1 tablespoon grated fresh ginger and 1 1-inch piece of ginger, thinly sliced | |
| 1 small onion, peeled and cut into 4 wedges | |
| 2 teaspoon salt | |
| 1 teaspoon black pepper | |
| 1 tablespoon Tanoreen spices* | |
| 1 cup orange juice | |
| Orange Ginger Glaze | |
| 1 cup orange juice | |
| 1 tablespoon soy sauce | |
| 1 tablespoon Tangerine Balsamic Glaze but regular balsamic glaze or Balsamic Vinegar will also work | |
| 1 tablespoon grated fresh ginger | |
| 1 tablespoon dark muscovado sugar or brown sugarr |
Juicy, succulent, flavorful, crispy skin – all these adjectives are very helpful when describing this amazing Pekin Duck! This bird is so grateful for the treatment it received, it rewards you with
one of the most memorable dinners ever!
* Tanoreen Spices. I bought them in Brooklyn’s Bay Ridge Middle Eastern restaurant, Tanoreen. It’s a blend of allspice, cinnamon, black pepper, nutmeg, cardamom, cumin, coriander, ginger and cloves. You can make your own mix using some or all of these spices. They go perfectly with orange and fresh ginger!
|
1
Done
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Wash bird under running water, pat dry with paper towels and cut off |
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2
Done
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Mix together salt, pepper, spices, orange zest and ginger. Rub duck |
|
3
Done
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The next day, take duck from the refrigerator and bring it to room |
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4
Done
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Meanwhile, make the glaze. In a small saucepan, bring all glaze |
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5
Done
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After 30 min of roasting, remove the duck from the oven, reduce |
