Asian-Spice Duck

  • 1 - 5 lbs duck, rinsed and patted dry
  • 1/2 tsp salt
  • 2 leeks, rinsed, trimmed and sliced
  • 1 cup sherry
  • 1/4 cup soy sauce
  • 2 1/2 cups hot water
  • 1 Tbsp light corn syrup
  • 2 tsp finely grated orange peel
  • 1/2 tsp anise extract
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water image placeholder

Preheat oven to 350° F.

Place duck on a rack in a roasting pan. Add 1 inch of water to the pan; roast at for 15 minutes. Prick the duck with a fork in several places.

Place leeks inside the duck; place duck breast-side up in a large soup pot or Dutch oven. Add sherry and soy sauce. Bring to a boil, then add hot water. Simmer for 1 hour, basting frequently.

Add corn syrup, orange peel and anise extrac Tbsp Simmer on low heat for 1 more hour. Remove the duck to a serving platter and add cornstarch mixed with cold water to the pan juices.Simmer until thickened, stirring constantly. Serve with the duck.

Servings: 6
Submitted by: Recipe Group Member
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