Sam Choy's Award-Winning Roast Duck
In "Sam Choy's Island Flavors" (Hyperion, $27.95), the popular Hawaiian chef writes: "Roasting duck the traditional Chinese way is a lot of work, but I've found an easy way to do it that I think tastes just as good. It's like a shining star on our menu." The intense heat of the initial half-hour of roasting, combined with the salt-based dry marinade, releases much of the duck's fat. It may be prudent to open a window, or use an exhaust fan to emit any smoke.
1 5-pound duck (defrosted, if frozen)
1/2 cup soy sauce
FOR THE 'DRY' MARINADE
2 teaspoons salt
1 tablespoon garlic salt
1-1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 tablespoon whole coriander seeds, crushed
Rinse duck; remove and discard wing tips, fatty neck flap, and any pieces of fat from cavity.
Place duck in a large dish and pour soy sauce over the bird. Roll duck in the soy to coat; let sit 10 to 20 minutes, turn the duck in the soy every 3 minutes or so.
Preheat oven to 500 degrees F.
Combine all dry marinade ingredients in a cup. Rub duck inside and out with this mix.
Place duck on a rack in a large roasting pan and roast for 30 minutes; pour off, or with a baster, remove, fat once or twice. Reduce heat to 325 degrees and cook for 1 hour, or until meat thermometer registers 170 to 175 degrees. (No need to baste during roasting.)
Serve with white rice and a green vegetable.
Chinese-Style Steamed Duck with Orange, Soy, and Star Anise
1 duck, 4-1/2 to 5 pounds
1 teaspoon freshly ground black pepper
1 teaspoon powdered allspice
1 tablespoon soy sauce
1 medium onion, chopped
4 star anise (available in supermarkets or Asian markets)
Pull out and cut away any excessive fat from around cavity of duck; remove and discard neck flap.
Grate the zest from one orange into a small bowl. Add the juice of the orange, pepper, allspice, and soy sauce; mix thoroughly.
Slide your fingers between the breast meat and skin of the duck, to make a pocket, being careful not to poke through the skin. Rub the orange-spice mixture between the skin and breast meat, and on the outside of the skin as well.
Slice the remaining orange. Place it, the chopped onion, and star anise in the duck cavity and tightly truss.
Wrap duck in plastic wrap and refrigerate about 8 hours.
Place duck on a rack in a large roasting pan fitted with a cover. Pour water into the pan (but not enough to touch the duck). Place on stove burner over medium heat and steam for 2 to 2-1/2 hours, or until thigh juices run clear when pierced. Check water, occasionally adding hot water when necessary.
Before serving, remove and discard skin from duck; discard onion and anise from cavity. Cut into serving pieces. Serve hot, room temperature, or cold.
Serves 2 to 4.
Seared Breast of Duck, Fig, and Mesclun Salad
1 duck breast (about 8 ounces)
Salt and freshly ground pepper
1 cup balsamic vinegar
1 tablespoon butter
1/4 teaspoon sugar
2 ripe figs, quartered
Enough mesclun mix for two salads
1/4 cup thinly sliced red onion
1/2 cup cherry tomatoes
Preheat a frying pan over medium-high heat. Sprinkle duck breast with salt and pepper. Sear duck, skin-side down, until no fat is released (about 7 minutes). Turn and saut an additional 5 to 6 minutes. Remove duck to a warm plate; cover with foil.
Pour fat from pan; add balsamic vinegar and simmer on low to medium heat until liquid is reduced to about half. Add sugar and figs, shake pan to warm fruit.
Remove and discard duck skin.
Divide mesclun, onion, and tomatoes into two salads; top with grated Parmigiana-Reggiano.
Slice duck breast in thin strips on the bias and arrange on individual salads. Top with fig sauce.
(c) Copyright 2000. The Christian Science Publishing Society