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Braised Duck with Leeks and Orange

by Betty Fussell

Serves 2-4

One 4-pound duck (with giblets if possible)
8 thick slices fresh ginger root
duck giblets
1/2 cup cooked rice
1/4 cup minced parsley
1 clove garlic, minced
salt, black and red pepper to taste
2 leeks
rind and juice of 1 orange
1/3 cup duck or chicken stock
3 tablespooons soy sauce
1/3 cup dry sherry
1/2 teaspoon Chinese 5-spice powder
1 tablespoon honey
Remove excess fat from the duck (inside the cavity and under the skin between breast and thigh). Slip the ginger slices under the breast skin. Prick skin all over with a fork and roast on a rack in a pan at 400 degrees for 40 minutes to cook out the fat.
Cook gizzard and heart in a little broth and mince them. Cut up the raw duck liver, add to other giblets and mix with the rice, parsley, garlic and seaonings. Spoon stuffing into the duck cavity.
Cut off the roots from the leeks, wash leaves thoroughly and cut the leeks in slivers 3"x1/4". Place leeks in a layer in the claly cooker and place the duck, breast up, on top. Mix orange juice, stock,, soy, sherry and spice powder and pour over the duck. Dribble honey over the breast and sprinkle with grated rind. Cover with the lid and bake at 350 degrees for 1 to 1 1/2 hours or until meat is chopstick tender. Remove duck and carve.

©Betty Fussell, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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