"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Duck Divine Recipe

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This recipe for Duck Divine, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Tuesday, May 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup soy sauce
2 tbsp brandy
2 heaping tbsp dark brown sugar
2 tbsp honey
2 tbsp hoisin sauce
2 large garlic cloves
1 tbsp oriental sesame oil
1 tsp cayenne pepper
1 tsp ground ginger
1 fresh 6 pound duck

Directions:
Directions:
Mix all ingredients except duck in large bowl. Place duck in a jumbo plastic bag. Pour in soy mixture. Seal bag and turn to marinate. Refrigerate for 2 days, turning occasionally.
Preheat oven to 400. Drain duck well and discarad marinade. Arrange duck, breast side up on a rack set in a rimmed cookie sheet. Pat the duck dry inside and out with paper towels. Roast for 45 minutes. Turn over and continue roasting for another 20 minutes. Insert a wooden spoon into the cavity of duck and tilt to allow juices to drain onto baking sheet. Transfer duck to platter and let rest for 20 minutes before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This dish combines the spices of asian and creole. Marinate the duck two days ahead and serve it with steamed white rice and baby bok choy. It's a wonderful change. The duck is sweet, flavorful and moist. How about a glass of plum wine to go with this!

 

 

 

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