I always make duck using Richard in Cincy's recipe. This time I decided to try an Asian inspired brine. It was great!! (Thanks again Richard)
Cut 2 ducks in half;
Asian Brine
1 gallon warm water
2 1/2 cups light soy sauce
3/4 cup salt
1/2 cup honey
1/2 cup Hoisin sauce
1/8 cup five spice powder
2 crushed garlic cloves
1/2 teaspoon ground ginger (or more to taste)
Refrigerate ducks in the brine for at least 12 hours and up to 24 hours.
Remove from the brine and place skin side down in a large pyrex and bake at 300 degrees for 1 1/2 hours. Let cool in the fat and refrigerate for a day or two.
When you're ready to serve the duck,warm the pan to melt the fat. Drain the fat off the duck. Invert, skin side up onto rack, roast at 350 to heat the duck and crisp the skin.
It took almost 1 1/2 hours to crisp them up. A convection oven, at 300 or 325 degrees would probably be better.
Cut 2 ducks in half;
Asian Brine
1 gallon warm water
2 1/2 cups light soy sauce
3/4 cup salt
1/2 cup honey
1/2 cup Hoisin sauce
1/8 cup five spice powder
2 crushed garlic cloves
1/2 teaspoon ground ginger (or more to taste)
Refrigerate ducks in the brine for at least 12 hours and up to 24 hours.
Remove from the brine and place skin side down in a large pyrex and bake at 300 degrees for 1 1/2 hours. Let cool in the fat and refrigerate for a day or two.
When you're ready to serve the duck,warm the pan to melt the fat. Drain the fat off the duck. Invert, skin side up onto rack, roast at 350 to heat the duck and crisp the skin.
It took almost 1 1/2 hours to crisp them up. A convection oven, at 300 or 325 degrees would probably be better.