1 Review of Honey Orange Duck

From: DoubletheGarlic

On Jun 21, 2009

Our toddlers found great joy in calling this duck "yuck" (they loved it, actually), but all I could groan was "Wooow ... wow ... WOW!" when eating the gorgeous greasy crispiness of the soy-gingery duck fat. It was AMAZING! I was dubious about steps 1 & 2, but you really could taste the star anise in the cooked meat, and it made an excellent gravy base. WORTHY SUBSTITUTIONS: "Chilli" Soy Sauce for plain soy sauce, Ginger Wine for sherry, 1 T. minced gingerroot for ginger juice. I also added 1 minced garlic clove to the LOVELY, zingy marinade. [[Now about that gravy — duck giblets, 2" gingerroot, 2 leeks, and veg. boullion cube boiled 1 hr in the duck stock. 1/3 c. flour fried in 2 T. duck fat; gradually add strained duck stock until it is a "gravy" consistency. Add strained veggies/giblets(?), & puree. Add 1/4+ of the duck marinade, and salt to taste!]] THANKS for posting a restaurant-worthy recipe!