ROAST FIVE-SPICE DUCK WITH HONEYED-MANGO CHUTNEY SAUCE
Provided by Duy Pham
Categories Duck Ginger Poultry Roast Dinner Mango Spice Fall Anniversary Honey Anise Party Soy Sauce Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
- Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
- Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
- *Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
miraz Kk
[email protected]Duck was a bit dry, but the chutney was delicious.
Lamar Wael
[email protected]This recipe was easy to follow and the results were amazing. The duck was moist and flavorful, and the chutney was the perfect complement. Will definitely be making this again!
Haseen Rajpoot
[email protected]So delicious! The duck was cooked perfectly and the chutney was a great addition. Thanks for sharing this recipe!
Akmal Muhammad
[email protected]Amazing recipe! The duck was crispy on the outside and tender on the inside, and the chutney was the perfect accompaniment. Will definitely be making this again.
Lizzele Gillett (Lizz)
[email protected]This duck recipe was a hit at our dinner party! The five-spice marinade infused the duck with incredible flavor, and the honeyed mango chutney added a sweet and tangy balance. The instructions were easy to follow, and the result was fall-off-the-bone