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SPICE RUBBED ROAST DUCK
This elegant Asian-inspired roast duck is flavoured with Chinese five-spice powder and dried juniper berries. Serve this special occasion entrée with our sweet Ginger Hoisin Sauce.
Yield: Serves 4.
July 02, 2019
SPICE RUBBED ROAST DUCK
Ingredients
- 1 1/2 tbsp Chinese five-spice powder
- 2 whole star anise
- 3/4 tsp dried juniper berries
- 1/8 tsp pink peppercorns
- 1/4 cup grapeseed oil or canola oil
- 4 1/2 lb (2.3 kg) frozen whole duck, thawed or fresh whole duck
- 1 lemon, halved
- 4 sprigs fresh thyme
- Ginger Hoisin Sauce*
Directions
- Preheat oven to 375°F.
- To prepare rub, grind Chinese five-spice powder, star anise, juniper berries and peppercorns in a spice mill or coffee grinder. Alternatively, a mortar and pestle may be used. Transfer spice mixture to a bowl. Add oil and stir to combine; set aside.
- Remove neck and giblets from duck cavity; discard or reserve for another use. Stuff cavity with lemon and thyme. Tuck wings under duck and tie legs together using butcher’s twine. Spread rub all over duck.
- Place duck, breast side up, on a rack in a shallow roasting pan. Roast until a meat thermometer registers 180°F, about 1 3/4 hours. Transfer duck to a platter and cover with foil. Let stand for 15 minutes before carving. Cut off and discard butcher’s twine. Carve duck. Serve with Ginger Hoisin Sauce.
Nutritional analysis per serving:
719 calories, 63.3 g fat, 33.3 g protein, 2.8 g carbohydrate, 0.5 g fibre, 103 mg sodium
*Ingredient not included in nutritional analysis.
Tip:
Dried juniper berries are small dark blue berries that have a strong piney taste. Juniper berries are often used for flavouring gin, but they also pair well with wild meats. Look for dried juniper berries in specialty food stores.