Best 14 Ginger Duck Recipes

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**Ginger Duck: A Culinary Symphony of Cantonese Cuisine**

In the heart of Cantonese cuisine, Ginger Duck stands as a testament to the harmonious balance of flavors and textures. This delectable dish tantalizes the palate with its succulent duck meat, infused with the aromatic warmth of ginger and the subtle sweetness of honey. As you embark on this culinary journey, let us guide you through three distinct yet equally enticing recipes that showcase the versatility of Ginger Duck.

**A Trio of Ginger Duck Delights:**

1. **Classic Ginger Duck:** Experience the timeless tradition of Ginger Duck in its purest form. This recipe embodies the essence of Cantonese cooking, where simplicity meets elegance. Tender duck pieces are lovingly marinated in a symphony of ginger, soy sauce, and a hint of sweetness, then roasted to perfection, resulting in a dish that is both comforting and captivating.

2. **Ginger Duck with Dried Tangerine Peel:** Elevate your Ginger Duck experience with the addition of dried tangerine peel, a quintessential ingredient in Cantonese cuisine. The citrusy notes of the tangerine peel add a refreshing complexity to the dish, creating a harmonious interplay of flavors that will leave you craving more.

3. **Ginger Duck with Black Bean Sauce:** Embark on a bold culinary adventure with Ginger Duck prepared in black bean sauce. This recipe introduces a savory and slightly spicy dimension to the classic dish. The rich, dark sauce, brimming with fermented black beans, garlic, and ginger, coats the duck meat in a tantalizing glaze that demands attention.

Prepare to be captivated by the irresistible allure of Ginger Duck, a Cantonese masterpiece that promises an unforgettable culinary experience. Let your taste buds dance with delight as you savor each succulent bite, transported to the vibrant streets of Guangzhou, where this dish originated and continues to enchant food lovers from all walks of life.

Let's cook with our recipes!

DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE



Asian-Spiced Duck Breasts with Ginger-Chili Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

4 duck breasts, trimmed of excess fat
Salt and freshly ground black pepper
Asian Spice Rub, recipe follows
Ginger-Garlic-Chile Glaze, recipe follows
1 bunch green onions, grilled
Flour tortillas, grilled or warmed through
2 tablespoons Spanish paprika
1 tablespoon dry mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
2-inch piece ginger, finely chopped
6 cloves garlic, finely chopped
2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek)
1/2 cup honey
1/4 cup low-sodium soy sauce

Steps:

  • Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
  • Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
  • Combine all ingredients in a small bowl.
  • Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE



Seared Duck Breast with Chili, Honey & Ginger Glaze image

Provided by Michael Lomonaco

Categories     Duck     Ginger     Poultry     Sauté     Quick & Easy     Dinner     Hot Pepper     Honey     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6-8

Number Of Ingredients 8

2 whole magret duck breasts, approximately 1 pound each, available from specialty meat markets
Salt and freshly ground pepper to taste
1 small dried ancho chili pepper soaked in 1 cup boiling water for 30 minutes
1 small white onion, finely chopped
1 tablespoon grated ginger
2 tablespoons warm honey dissolved in 1/2 cup port wine
2 scallions, chopped, about 1/2 cup
(optional serving suggestion: serve with mashed sweet potatoes or roasted carrot pureé)

Steps:

  • With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
  • While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
  • After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.

SEARED DUCK BREAST WITH GINGER



Seared Duck Breast with Ginger image

Provided by Food Network

Time 30m

Yield 4 portions

Number Of Ingredients 10

4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons chopped shallots
1 tablespoon grated ginger
2 tablespoons honey
1/4 cup mirin (sweet sake)
1 cup hot chicken broth
1 tablespoon light soy sauce
1 cup finely shredded white cabbage
2 scallions, chopped, about 1/2 cup

Steps:

  • With the point of a knife, score the skin side of the duck breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
  • Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
  • Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
  • Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

GRILLED DUCK BREAST WITH MISO, GINGER AND ORANGE



Grilled Duck Breast With Miso, Ginger and Orange image

Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest. Substitute duck legs if you wish (they'll take a bit longer to cook), or use large chicken breasts if duck isn't available. Here the duck breast is thinly sliced for a summery main-course salad, but keep the flavorful technique in mind for use throughout the year.

Provided by David Tanis

Categories     dinner, poultry, salads and dressings, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

4 large duck breasts (about 2 pounds)
Salt and pepper
4 tablespoons red miso
2 tablespoons light soy sauce or tamari
1 tablespoon sake or mirin
1 tablespoon grated orange zest
1 tablespoon grated ginger
1 garlic clove, minced
Pinch of cayenne
1 tablespoon toasted sesame oil
4 tablespoons freshly squeezed orange juice
6 ounces small green beans, topped and tailed
Lettuce leaves, for serving
1 large mango, peeled and sliced
Watercress sprigs, for garnish (optional)
3 tablespoons chopped scallions

Steps:

  • Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
  • Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
  • Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
  • Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.
  • Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
  • Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams

ORANGE GINGER SAUCE FOR DUCK



Orange Ginger Sauce for Duck image

Make and share this Orange Ginger Sauce for Duck recipe from Food.com.

Provided by Cecily Parsley

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 ounces drambuie or 1 1/2 ounces maple syrup
1/4 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange rind
1/8 teaspoon ginger
1/2 cup peeled green seedless grape
1/2 ounce water
1/2 tablespoon cornstarch

Steps:

  • Place all ingredients - except grapes, water and cornstarch into a small saucepan.
  • In a very small container, stir together the cornstrch and water to form a smooth paste.
  • Simmer, stir in paste incrementally as needed to thicken.
  • Add grapes and serve sauce under crispy duck quarters.

FIVE-SPICE DUCK TOSTADA WITH GINGER-CHILE CREAM DRESSING



Five-Spice Duck Tostada with Ginger-Chile Cream Dressing image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 29

2 tablespoons Szechuan peppercorns
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon star anise
1 tablespoon garlic powder
3 tablespoons kosher salt
1 tablespoon curry powder
1 (5-pound) duck
1 tablespoon duck spice
8 (6-inch) flour tortillas
1 egg yolk
1 tablespoon peeled and chopped fresh ginger
2 teaspoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon Asian sesame oil
1/4 cup honey
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon Thai garlic-chili paste, see Cook's Note
2 teaspoons freshly squeezed lemon juice
3/4 cup canola oil
3/4 pound mixed baby salad greens
1/2 cup peeled and julienne carrot
1/2 cup julienned jicama
1/4 cup sliced green onion, white part only
1/4 cup dried cranberries
2 tablespoons macadamia nut pieces, toasted
1/2 cup diced mango
1/2 cup wonton chips, for garnish

Steps:

  • In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.
  • Preheat the oven to 400 degrees F.
  • Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
  • When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.
  • Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.
  • In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
  • To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.

GINGER DUCK



Ginger Duck image

Provided by Amanda Hesser

Categories     dinner, main course

Time 4h

Yield 4 servings

Number Of Ingredients 9

1 duck (thawed in the refrigerator), giblets removed
1 onion, peeled and cut in half, or 3 shallots
2 stalks celery, cut into 3-inch-long pieces
2 teaspoons ground ginger
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon salt
1/2 cup sherry
1 small bunch watercress, trimmed and washed

Steps:

  • The day before, stuff the duck with the onion and celery. Place the duck, breast side up, in a large soup pot with enough water to half cover it. Add the ginger and bring to a boil. Cover and reduce the heat so that it simmers gently for an hour.
  • After one hour, turn the duck over. Add the sugar, soy sauce and salt. Continue simmering for another hour. Turn duck once again and simmer until tender and almost falling apart, about another hour. Turn off the heat and when cool enough, remove duck from pot and place in a roasting pan. Cover and refrigerate until the next day.
  • Pour the broth into a container and chill overnight. A layer of fat will form on top. Scrape off and discard. What remains is delicious in rice and soups and can be frozen for months.
  • Before serving, bring duck to room temperature in roasting pan. Preheat oven to 350 degrees. Add the sherry and 1 cup of the defatted duck broth to the roasting pan and place in the oven. Roast uncovered for 30 to 45 minutes, basting occasionally with the juices from the pan. The duck is done when it is heated through and the skin is crisp and chestnut brown.
  • Transfer the duck to a serving platter and garnish with watercress.

CURRIED DUCK LEGS WITH GINGER AND RHUBARB



Curried Duck Legs With Ginger and Rhubarb image

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

4 pounds whole duck legs, with thighs (about 8), or whole chicken legs (5 or 6)
Kosher salt
2 tablespoons olive oil
2 large onions, diced (about 4 cups)
6 garlic cloves, chopped
1 4-inch-long piece fresh ginger, peeled and chopped
1 tablespoon garam masala
1 tablespoon cider vinegar
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/3 cup unsweetened coconut milk
1/2 pound rhubarb, sliced 1/2 -inch thick (2 cups)
1 tablespoon brown sugar
Chopped fresh cilantro or chives, for garnish

Steps:

  • Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs with 1 teaspoon salt.
  • Heat oil in a large skillet or sauté pan over high heat. Add as many duck pieces as fit easily. Brown on one side, about 7 minutes. Turn and brown other side. Transfer to a bowl. Repeat if necessary.
  • While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
  • When duck is done, spoon out all but about 2 tablespoons of fat from skillet. Add remaining onions and a large pinch of salt. Sauté until soft, 5 minutes. Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
  • Add coconut milk and 2 cups water, and bring to a simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil. Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through. Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
  • Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with cilantro or chives.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 42 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 880 milligrams, Sugar 5 grams, TransFat 0 grams

GINGER SAUCE FOR DUCK BREASTS



Ginger Sauce For Duck Breasts image

Provided by Florence Fabricant

Categories     dinner, condiments

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

2 tablespoons fat from cooking duck breasts
2 shallots, finely minced
1 tablespoon finely minced fresh ginger
3 tablespoons reserved marinade (see note)
3 tablespoons concentrated duck or veal stock (glace de viande)
1/2 cup dry red wine
Salt and freshly ground black pepper

Steps:

  • Heat fat in skillet. Add shallots and ginger and cook over medium heat until they have softened. Stir in marinade; cook a few seconds longer.
  • Stir in stock and wine, cook, stirring, until mixture is reduced to about half a cup and has thickened slightly.
  • Season to taste with salt and pepper and spoon over the duck breasts to moisten them.

GINGER DUCK



Ginger Duck image

This is an easy recipe for the more adventurous cooks. Duck is a nice change from chicken. I think you'll enjoy this if you try it.

Provided by Tebo3759

Categories     Whole Duck

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 3

4 1/2 lbs duck, frozen
1/2 cup soy sauce
3 tablespoons ground ginger

Steps:

  • Partly thaw duck, pry open cavity and remove as much fat as possible.
  • Rub with some soy and ginger and thaw completely.
  • Place in deep casserole (dutch oven).
  • Add remaining soy and ginger.
  • Add water to cover duck and bring to a boil.
  • Simmer 1 hour then drain.
  • (Liquid can be defatted and used as stock).
  • Place duck on rack and roast at 450 for 1/2 hour until crisp.

DUCK WITH GINGER AND LIME



Duck With Ginger and Lime image

This is one of my all-time favorites! The sauce can be used for just about anything -- salad dressings, other meats, etc. I found this in a dictionary-sized book of recipes from around the world.

Provided by Ingy1171

Categories     Duck Breasts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

3 boneless duck breasts
1/2 cup olive oil
2 teaspoons sesame oil
2 tablespoons lime juice
1 orange, zest of
1 orange, juice of
2 teaspoons fish sauce
1 tablespoon grated ginger
1 garlic clove, crushed
2 teaspoons soy sauce
3 scallions, diced
1 -3 teaspoon sugar
salad leaves

Steps:

  • Cook duck.
  • I recommend salting the duck and broiling until cooked through.
  • Let duck cool for 10-15 minutes.
  • For dressing: Beat all other ingredients together well.
  • Cut cooled duck into slices, adding a bit of dressing to each piece to moisten.
  • Arrange duck slices over salad leaves.
  • Drizzle dressing over duck and leaves and serve immediately.

GINGER DUCK



GINGER DUCK image

Categories     Duck

Number Of Ingredients 12

2 kg Duck
100 g young ginger
300 g leek, 5cm lengths
2 tbsp. fermented bean paste
2 pieces fermented red bean paste
2 tsp. ginger juice, from pounded ginger
4 tbsp. Chinese rice wine
5 cloves garlic, smashed
½ cup chicken stock
salt to taste
sugar to taste
sesame seeds toated for garnish

Steps:

  • Marinate duck with chinese rice wine, ginger juice, 1/2 tsp salt and 2 tsp sugar for 20 minutes. Mash the fermented bean pastes together til fine. Heat wok with 1 1/2 tsp of oil. Fry garlic and slices of ginger for 2 minutes. Add bean paste mixture and fry for a minute. Add cut leeks and stir fry under high heat, before adding duck pieces. Fry for another 5 minutes. Add 1/2 cup chicken stock and simmer duck pieces gently for another 15 minutes or until tender. If more gravy is desired, add more stock. Add salt and sugar to taste. When duck is tender, serve in a lettuce lined casserole dish. Garnish with a sprinkle of toasted sesame seeds.

GRILLED DUCK WITH GARLIC AND GINGER



Grilled Duck With Garlic and Ginger image

Number Of Ingredients 5

1 duckling (4 1/2 to 5 pounds), thawed in frozed
2 cloves garlic, quartered lenthwise
2 slices ginger, fresh (each 1/4-inch thick), cut into 1/4-inch slivers
salt and freshly ground black pepper, to taste
Cinnamon Cherry or Orange Sauce for Duck (see recipe)

Steps:

  • Cinnamon Cherry or Orange Sauce for Duck (recipes follow)1. Set the grill up for indirect grilling, placing a large drip pan in the center, and preheat to medium-low. 2. Remove and discard the fat just inside the body cavities of the duck. Remove the package of giblets and set aside for another use. Rinse the duck inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.3. Place the duck on its breast so the back side is up. Using the tip of a sharp, slender knife, make 1 slit in the fatty part of the duck under each wing and 1 slit in the underside of each thigh. Insert a sliver of garlic and a sliver of ginger into each slit, then place the remaining garlic and ginger in the body cavity. Prick the duck skin all over with a fork, being careful not to pierce the meat then season the duck, inside and out, very generously with salt and pepper.4. Place the duck, breast side up, on a rack over the drip pan. Cover the grill and cook the duck for 1 1/2 hours.5. At this point, turn the bird on its end over a bowl to drain off any juices that accumulate in the cavity discard the juices. Continue cooking the duck until the skin is mahogany brown and crackling crisp and the meat is well done and tender, another 30 to 60 minutes. An instant-read thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 170°F. If using a charcoal grill, add 10 to 12 fresh prelighted coals per side after each hour of cooking.6. Transfer the duck to a platter and let sit for 5 minutes before carving. Serve with either of the suggested sauces on the side.Serves 2 as an entréeOrange Sauce for DuckDuckling à l'orange was one of the first dishes I learned to make at the La Varenne cooking school in Paris it is another French classic. The sauce owes its unique sweet-sour-caramel flavor to the bigarade, a mixture of burnt sugar and vinegar. The traditional preparation calls for oranges, but I also like the exotic flavor you get with tangerines. To reinforce the orange flavor, place a few strips of the orange zest in the cavity of the duck before grilling.2 large oranges, preferable navels 1/4 cup sugar3 tablespoons water1/4 cup red wine vinegar1 1/2 cups rich duck or chicken stock or canned low-sodium chicken broth1 tablespoon orange marmalade1 1/2 teaspoons cornstarch2 tablespoons Grand Marnier or other orange liqueurSalt and freshly ground black pepper, to taste1. Finely grate enough zest off one of the oranges to make 1 teaspoon. Cut the remaining rind and all the white pith off this orange to expose the flesh. Working over a bowl to catch any juices, and using a sharp paring knife, make V-shaped cuts between the membranes to release neat segments. Set the segments aside, first removing any seeds with a fork. Juice the second orange: You should have about 2/3 cup juice in all.2. Combine the sugar and water in a small, deep, heavy saucepan. Cover, set over high heat, and cook for 2 minutes. Uncover the pan, reduce the heat to medium-high, and cook until the sugar caramelizes (turns a deep golden brown), gently swirling the pan to ensure even cooking. This should take 6 to 8 minutes, but watch carefully-it can burn quickly. Remove the pan from the heat and add the vinegar. (Stand back: The sauce will emit a Vesuvian hiss, releasing eye-stinging vinegar vapors.) Return the mixture to low heat and simmer gently, whisking steadily, until the caramel is completely dissolved, 2 to 3 minutes.3. Stir the orange juice and stock into the caramel mixture and bring to a boil over medium heat. Cook, uncovered, to reduce by half, 10 to 15 minutes. Reduce the heat to low and whisk in the orange marmalade. Simmer until melted, about 1 minute. Dissolve the cornstarch in the Grand Marnier and whisk this mixture into the sauce. Cook until the sauce thickens slightly, about 1 minute. Add the orange segments and remove from the heat. Season with salt and pepper. Serve or cover and refrigerate for up to 5 days.Makes about 2 cups, enough for 2 ducks

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the Right Duck: Opt for a duck that is plump and has smooth, unblemished skin. Ensure it is properly cleaned and any excess fat is removed.
  • Enhance the Flavor: Before cooking, rub the duck inside and out with a mixture of salt, pepper, and your preferred herbs and spices. This will help enhance the flavor and create a crispy skin.
  • Master the Ginger-Garlic Paste: Use fresh ginger and garlic for an aromatic paste. Make sure it is finely minced or grated for better flavor infusion.
  • Achieve a Rich Sauce: Simmer the ginger-garlic paste in oil until fragrant. Add soy sauce, oyster sauce, and Chinese rice wine to create a rich and flavorful sauce.
  • Brown the Duck: Pan-sear the duck in a hot pot or wok to brown the skin and seal in the juices. This step is crucial for achieving a crispy texture and locking in the flavors.
  • Braising Perfection: Transfer the browned duck to a braising pot or Dutch oven. Add the ginger-garlic sauce, cover, and braise over low heat until the duck is fall-off-the-bone tender. This process allows the flavors to meld and creates a succulent dish.
  • Serve with Style: Garnish the cooked duck with chopped scallions and serve with steamed rice or your favorite sides. You can also drizzle some of the flavorful braising sauce over the duck and rice for an extra burst of flavor.

Conclusion:

Ginger Duck is a delectable dish that combines the savory flavors of duck, ginger, and garlic. With its crispy skin, tender meat, and rich sauce, it is a popular choice for special occasions and family gatherings. By following the tips and instructions provided, you can recreate this authentic Chinese dish in the comfort of your own home. Whether you are a seasoned cook or a beginner, this recipe offers a delightful culinary experience that will surely impress your taste buds. So, gather your ingredients, prepare your cooking utensils, and embark on a flavorful journey with Ginger Duck today!

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