Char Su Roasted Duck

1998 Entree Winner MLF Recipe Contest, Chef Stephen Black

Serving Size {6 Servings}


Basting Liquid:

16 Ounces Asian Barbecue Sauce

5 Ounces Sherry Vinegar

4 Ounces Orange Blossom Honey

Duck Seasoning:

1/4 Cup Each Sugar, Kosher Salt

1 1/2 Tablespoon Each Ginger, Coriander, Star Anise, ground

1 Teaspoon Black Pepper

3 MLF Whole Ducks, 4 1/2-5 lbs each

Duck Sauce:

2 Ounces Olive Oil

1 Cup Shallots, chopped

10 Thyme Sprigs

Reserved Duck Bones

1/4 Cup Plum Sauce

3 Cups Duck Demi Glace

As Needed Salt, Black Pepper

Coconut Ginger Yam Puree

3 Yams, Peeled, chopped

As Needed Salted Water

6 Ounces Coconut Milk

4 Ounces Butter, softened

1/4 Cup Brown Sugar

1 Tablespoon Ginger, ground

As Needed Salt, White Pepper

Grilled Vegetables:

1 Lb 8 Oz Assorted Vegetables, sliced

As Needed Olive Oil

As Needed Balsamic Vinegar


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Duck Basting Liquid: Combine all basting ingredients.

Duck Seasoning: Combine seasoning ingredients. Season inside and outside of duck; place on roasting rack. Roast in 350°F oven for 15 minutes. Thoroughly coat duck with basting liquid. Baste duck every 15 minutes for 1 hour. Remove from oven; cool.

Remove breasts and legs. Trim legs; remove hip and femur bone, reserving for sauce. At service, lightly coat duck pieces with basting liquid. Place in 350°F oven for 20 minutes or until heated.

Duck Sauce: Sweat shallots in oil. Add thyme and bones; sweat 15 minutes. Add plum sauce; increase heat and caramelize. Add demi-glace; lower heat and simmer 30 minutes. Skim surface; strain. Season with salt and pepper.

Coconut Ginger Yam Puree: Cook yams in salted water until soft; drain. In mixer, whip yams and next four ingredients until blended. Season with salt and pepper. If too loose, add instant potatoes. Keep warm.

Grilled Vegetables: Toss ingredients together. Grill over open flame until tender-crisp.

To Serve: Arrange sauce, duck leg, yam puree and grilled vegetables on plate.

Option: Serve leg with sliced duck breast.

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