Description
This recipe offers a succulent whole roast duck served over crispy duck fat potatoes and shallots, enhanced with a flavorful soy ginger glaze. The duck is marinated overnight with aromatic spices, garlic, ginger, and orange juice to infuse deep flavors. Roasting the duck atop the potatoes and shallots allows the fat to render beautifully, crisping the vegetables beneath. Finished with a glossy, tangy-sweet soy ginger glaze, this dish is a perfect centerpiece for an impressive and delicious meal.
Ingredients
Scale
Duck and Marinade
- 3.5 pounds Duck (neck and innards removed, neck fat trimmed)
- 1.5 teaspoons Kosher Salt
- 1 tablespoon Chinese Five Spice
- 1 head Garlic (top half cut to expose cloves)
- 1 inch Ginger Root (peeled and sliced into 6 pieces, divided)
- 1 whole Orange (cut in half; one half juiced, the other half cut into wedges)
Vegetables
- 9 medium Gold Potatoes (cut in half)
- 6 Shallots (peeled and quartered)
Soy Ginger Glaze
- 0.25 cup Low Sodium Soy Sauce
- 0.25 cup Orange Juice (from the orange above)
- 2 tablespoons Mirin
- 2 tablespoons Honey
- 1 tablespoon Rice Wine Vinegar
- 3 Ginger Pieces (from above)
Instructions
- Prep the Duck: Start by marinating the duck with kosher salt, Chinese five spice, garlic, ginger, and orange juice. Place all these ingredients in a bowl or large resealable bag with the duck, cover, and refrigerate for 12 hours to allow the flavors to deeply penetrate the meat.
- Prepare Potatoes and Shallots: While the duck marinates, rinse and drain the halved gold potatoes and quartered shallots in a colander. This step helps remove excess starch and prepares them to absorb the rendered duck fat during roasting for enhanced flavor and crispiness.
- Roasting: Preheat your oven to 375°F (190°C). Position the marinated duck on a roasting rack placed over the potatoes and shallots in a roasting pan. Roast for approximately 2 hours and 30 minutes, or until the duck’s internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp.
- Make Soy Ginger Glaze: While the duck roasts, combine the low sodium soy sauce, the reserved orange juice, mirin, honey, rice wine vinegar, and the reserved ginger slices in a small saucepan. Simmer the mixture over low heat for 10-15 minutes, stirring occasionally, until it thickens slightly into a glossy glaze.
- Carving: When fully roasted, remove the duck from the oven and tent it loosely with foil. Let it rest for 10-15 minutes; this resting period helps redistribute juices, keeping the meat tender and moist.
- Serve: Slice the rested duck into portions and plate it over the crispy roasted duck fat potatoes and shallots. Drizzle generously with the soy ginger glaze to add a delicious, tangy-sweet finish to the dish.
Notes
- Marinating the duck overnight maximizes flavor penetration.
- Using a roasting rack allows duck fat to drip onto the vegetables, creating crispy potatoes and shallots.
- Ensure the internal temperature of the duck reaches 165°F (74°C) for safe consumption.
- Letting the duck rest after roasting helps retain moisture and improves carving ease.
- Reserve some ginger pieces from the marinade to add fresh zing to the glaze.
- You can serve leftover glaze as a dipping sauce on the side for added flavor.
