Duck baked in orange-honey glaze
6 servings
150 minutes
Duck roasted in orange-honey glaze is a true gastronomic masterpiece of Chinese cuisine. Its history begins with ancient traditions of preparing duck with bright citrus notes. Spices carefully selected for the marinade give depth to the meat's flavor, while caramelized honey provides an appetizing glaze to the dish. The aroma, combining the delicate sweetness of oranges and spicy Eastern spices, fills the kitchen during roasting. The duck turns out juicy, with a crispy golden crust soaked in honey-spiced juice. It is served with a thick sauce that intertwines vibrant shades of soy sauce, ginger, and caramelized citrus juice. This dish is perfect for a festive table, impressing guests with its rich flavor and exquisite presentation.
1
Place star anise, coriander, cloves, cumin, and black peppercorns in a dry skillet. Heat the spices for 2-3 minutes. Then grind them in a mortar (or blender or coffee grinder). Add the zest of five oranges, salt, dry ginger, cinnamon, and vegetable oil. Mix everything together.
- Anise (star anise): 8 pieces
- Ground coriander: 1 tablespoon
- Ground cloves: 0.5 teaspoon
- Ground cumin: 0.5 teaspoon
- Black peppercorns: 0.5 tablespoon
- Oranges: 5 piece
- Salt: 1 tablespoon
- Ground ginger: 1 teaspoon
- Vegetable oil: 2 tablespoons
2
Cut the carrot into strips 5 mm thick and the onion into half rings. Place the chopped vegetables at the bottom of the dish where the duck will be baked. Add a bay leaf, a head of garlic cut in half, and pour in the juice of five oranges.
- Carrot: 250 g
- Onion: 250 g
- Bay leaf: 2 pieces
- Garlic: 1 piece
- Oranges: 5 piece
3
Rub the duck with the spice mixture made earlier, place it on top of the vegetables, and drizzle with honey.
- Duck: 2.5 kg
- Flower honey: 150 g
4
Place the duck in a preheated oven at 200°C for 60 minutes. Every ten minutes for the first 30 minutes, baste the duck with the juices from roasting. Then flip the duck and baste again every ten minutes. Next, reduce the oven temperature to 160°C and roast for another 30-40 minutes. After that, remove the duck, transfer it to parchment paper, wrap it in foil, and let it rest for another 20 minutes.
5
Meanwhile, grate the ginger, add 3 tablespoons of soy sauce, and pour in the juice that came from roasting the duck. Reduce the mixture by about a third. Add cornstarch dissolved in a small amount of water to achieve a sauce-like consistency.
- Fresh ginger root: 30 g
- Soy sauce: 3 tablespoons
- Starch: to taste
6
We serve the duck with the prepared sauce.