INGREDIENTS

INSTRUCTIONS

Rinse duck well under cold water. Pat dry with a paper towel. Remove
giblets from cavity and reserve for sauce. Using a chef's knife, cut off
wings and ankle joint. Set aside for sauce. Remove excess fat from the tail
cavity and discard. Cut off excess skin from neck and discard. Using a
paring knife, make small 1/4-inch incisions on the back of the duck. This
will allow for the fat to render during cooking. Hang the duck, or place on
top of a wire rack set over a baking sheet, in the refrigerator, until dry,
for 3 days. On the second day, use a chef's knife to cut the skin and pith
away from the oranges. With a paring knife, carefully cut sections from the
oranges. Set aside for garnish. Peel ginger and cut into thin rounds. Slice
orange zest into long thin strips. Combine ginger, orange zest, garlic,
honey, soy sauce, and peppercorns in a large bowl. Stir to combine. Let
stand overnight and strain. Using a wooden spoon, press solids to remove
all of the liquid. Remove the duck from the refrigerator and place it
breast-side-up in a large shallow pan. Brush the duck with half the
marinade. Let rest for 20 minutes. Rub the duck with the remaining
marinade, covering completely. Transfer duck to refrigerator and let stand
overnight. Heat oven to 375 degrees. Fill a roasting pan with 1/4-inch of
water and place on the lowest oven rack. (This will create steam, and catch
fat as it is released from the duck during cooking.) Arrange oven rack in
center of oven. Place duck directly on rack and roast until dark brown and
slightly puffed, about 1 1/2 to 2 hours. Remove from oven. Let rest for
about 20 minutes, carve, and serve with sauces and Sauteed Vegetables.
Garnish with orange sections. Serves 2 to 4. This dish could be served as a
large main course for 2, or as a smaller course for 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 83 Calories (kcal); trace Total Fat; (1% calories from fat);
4g Protein; 18g Carbohydrate; 0mg Cholesterol; 4117mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Recipe by: Recipe from Christian Albin
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