Best 5 Soy Roast Duck With Hoisin Gravy Recipes

DUCK WITH HONEY, SOY, AND GINGER

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.

SOY ROAST DUCK WITH HOISIN GRAVY

Steps:

• Prick the duck's skin really well with a fork.
• Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
• Cover and place in the fridge until ready to roast.
• For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy.
• Add the sesame oil and set aside.
• Preheat the oven to 200*C (425*F).
• Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
• (This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke) Lift duck from marinade and arrange on rack, skin side up.
• Roast for 20 minutes for medium, 30 minutes for well done.
• Slice each duck breast in half.
• Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE

Steps:

• Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
• In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
• Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
• Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
• In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
• Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
• Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
• Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
• Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
• Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
• To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

ROAST DUCK WITH ORANGE AND GINGER

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

ROAST DUCK WITH A HONEY SOY BASTING SAUCE

Steps:

• Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
• Wash duck under cold water and remove any missed feathers.
• Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
• Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
• Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
• As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
• Serve Duck with basting sauce.