Char Su Roasted Duck

1998 Entree Winner MLF Recipe Contest, Chef Stephen Black

Serving Size {6 Servings}

Ingredients


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

Directions

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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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