Finally, the powerful Anaheim Ducks took the Stanley Cup from Canadian's only hope, Ottawa Senators. While the city is probably in mourning, me and my husband took a retaliation to make ourselves feel better - roasted a whole duck and finished it with a bottle of Sauvignon Blanc!
Cooking whole bird may sound intimidating. But trust me, this unbelievably easy recipe only needs good marinate ingredients. As it calls for a fair amount of soy sauce, I highly recommend to use a brand with well-balanced flavor.
Duck has higher fat content than chicken or turkey. I still love eating duck as its darker meat has more delicious and richer flavor.
I used frozen whole duck which makes the whole preparation process way much relaxing. It's cleaned with neck and giblets removed. To defrost frozen duck, it's best to do it slowly by putting it in the fridge 2 days ahead.
(makes 1 whole duck)
1 2-lb whole duck
3/4 cup dry red wine
3/4 cup soy sauce
juice from 1/2 lemo
1/3 cup hoisin sauce
1 cinnamon stick
1 teaspoon dried hot red pepper flakes
4 garlic cloves, smashed
1 tablespoon all-purpose flour
Rinse the duck inside and out, pat dry. Remove any remaining feathers and quills with tweezers.
Combine all ingredients except flour. Pour the sauce into a large sealable bag, add duck, and marinate overnight.
Preheat oven to 400F.
Remove duck from sealable bag. Reserve marinade. Place duck breast-side up and gently prick the skin all over using a fork (It helps render the fat when roasting).
Transfer duck on rack in a large roasting pan. Cover with foil and cook in a preheat oven for 1 hour.
Strain and boil the marinade. Reserve 1/4 sauce. Baste duck every 15 minutes with the remaining marinade.
Roast duck uncovered for additional 30 minutes until the skin turns brown and crispy.
Simmer the 1/4 marinade over low heat. Whisk in flour, stir until thick enough to coat back of a spoon about 3 minutes. Keep warm over low heat, stir occasionally.
Remove duck from oven and let stand 10 minutes before carving.
Serve duck with sauce.