Duck is one of those dishes you rarely have but only have when you go out for dinner. Why is that?
I think it is primarily because there is a small amount carried in your grocery store. Once in a while, you can find a duck breast. You have to know to go over to the freezer section. There you can find gold – a WHOLE DUCK. I don’t think you will be able to a fresh duck. So if you have an idea to cook duck for a dinner, you need to plan a good 2 days ahead so the duck has time to thaw.
I just searched for duck recipes on my blog and I am surprised to find that I have made a handful. There are a few of these that I really liked beginning with my DUCK HASH. Duck crisped up in a cast iron skillet and topped with a fried egg. YUM. A more colorful and elevated dish is this DUCK BEET RISOTTO recipe. One more total comfort recipe is a DUCK SANDWICH with melted cheese. I made this dish more than 5 years ago but I am fairly sure I saw the recipe on an episode of DINERS DRIVE-IN & DIVES.
My Asian Roast Duck does not have a lot of ingredients. Duck does not need much. Duck has great flavor. The key to cooking is to cook off all the fat. When done right, the bird is super juicy and its natural flavor can shine through. The main flavor I chose was a gochujang sauce that basted the exterior and darkened the skin. When you see the final result, the skin looks so crisp and has a great color to it.
The duck and salt and lemon pepper.
The Sauce Ingredients.
Flavoring and Roasting the Asian Duck.
The Asian Roast Duck Plated.
Asian Roast Duck
- 5 LB Whole Duck
- 1 Tbsp Salt
- 1 1/2 Tbsp Lemon Pepper
- 2 Tbsp Gochujang
- 1/4 Cup White Wine Vinegar
- 2 Tbsp Lemon Juice
- 2 Tbsp Honey
Begin by scoring the skin of the duck in a cross hatched design. Season the duck with the salt and lemon pepper. Place on a broiling tray and add some water to the base.
Place in a 350 degree oven. Bake for 30 minutes breast side up. Turn upside down and cook for another 20 minutes.
While the duck is roasting, combine the sauce ingredients in a sauce pan. Simmer for 15 minutes until well mixed.
Now, take the duck out of the oven and put breast side up and baste with the sauce. Put the duck back in the oven and baste every 10 minutes.
Let rest for 5 minutes.
Serve and enjoy!
If the skin is not as crispy as you would like turn your oven on to low broil and broil until desired doneness.