Description
A delightful dish that combines savory and sweet flavors, making it perfect for special occasions. The rich duck pairs beautifully with a sweet hoisin glaze.
Ingredients
Scale
- 1 whole Duck
- 1/2 cup Hoisin sauce
- 1/4 cup Honey
- 1 tablespoon Orange zest
- 2 cups Jasmine rice
- 1 bunch Bok choy
- 1 cup Cucumber salad
Instructions
- Preheat your oven to 375°F (190°C). Rinse the duck with cold water and pat it dry with paper towels. Trim any excess fat.
- Mix the hoisin sauce, honey, and orange zest together in a bowl until smooth to make the glaze.
- Place the duck on a roasting rack in a pan and brush a generous amount of glaze over it, coating it well.
- Roast the duck for about 90 to 120 minutes, basting every 30 minutes with the remaining glaze until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions.
- Sauté bok choy in a skillet with a little oil until wilted and bright green.
- Toss sliced cucumbers with salt and vinegar, letting sit for a few minutes for flavor.
- Let the duck rest for 10 minutes before carving. Serve with jasmine rice, sautéed bok choy, and cucumber salad.
Notes
Baste the duck regularly for moisture. For extra crispy skin, broil for the last few minutes. Glaze can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg