Citrus Duck
8 servings
90 minutes
Citrus duck is an exquisite dish of Chinese cuisine that combines the brightness of fruity notes with the richness of spicy seasonings. The tradition of pairing duck with citrus is believed to have originated in ancient China, where chefs experimented with balancing sweet and salty flavors. In this recipe, the duck is infused with the aromas of ginger, cinnamon, nutmeg, and cayenne pepper, while the filling of apple and orange jam adds juiciness. Roasting with star anise and mandarins makes the meat tender, and the glaze from the jam forms a crispy caramelized crust. The dish is served with mandarin or orange juice, highlighting its refreshing taste. This treat is perfect for a festive table, surprising guests with the harmony of spices and fruits.
1
Wash the duck and trim off excess fat. Pat it dry with paper towels and let it sit for 15 minutes.
- Duck: 1 piece
2
At this time, grate the ginger and mix it with breadcrumbs, nutmeg, cayenne pepper, and cinnamon.
- Ginger root: 15 g
- Breadcrumbs: 80 g
- Ground nutmeg: 0.5 teaspoon
- Ground cayenne pepper: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
3
Add grated apple with skin, season with salt and pepper, and mix thoroughly.
- Apple: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Mix 2 tablespoons of jam with lightly beaten eggs, pour into the filling, and knead by hand.
- Orange marmalade: 6 tablespoons
- Chicken egg: 2 pieces
5
Stuff the duck with the filling using your hands.
- Duck: 1 piece
6
Rub the duck with salt and pepper and place it in a baking dish, surrounding it with star anise.
- Duck: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Star anise: 6 pieces
7
Place the duck in a preheated oven at 200 °C for 30 minutes, then remove and drain the fat (you can roast quartered potatoes in it for a side dish).
- Duck: 1 piece
8
Carefully brush the remaining jam on the duck, pour 100-150 ml of water into the dish, surround the duck with mandarin quarters with skin, and put it back in the oven for 30-40 minutes. For the last 10 minutes, you can place the duck under the grill to get a crispy crust.
- Orange marmalade: 6 tablespoons
- Mandarins: 3 pieces
9
Before serving, cut the duck into portions and drizzle with mandarin or orange juice.
- Mandarins: 3 pieces
