Soy Honey Roast Duck with Seared Prawns
Makes 6 servings
Ingredients:
2 cups soy sauce
1 cup honey
1/2 cup water
1/2 cup chopped cilantro
3 cloves garlic, crushed
2 star anise
1/2 inch piece ginger, peeled and crushed
2 4-pound Long Island ducks, thoroughly rinsed and patted dry
1 tablespoon peanut oil
1/2 cup minced shallots
12 prawns
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 small onion, julienned
1 cup celery, julienned
1 cup carrots, julienned
1/2 cup sliced shiitake mushroom caps
2 tablespoons chicken stock
1/2 cup snow peas, julienned
2 tablespoons chopped scallions, including some of the green part
salt and pepper
Preparation:
Combine the soy sauce, honey, water, cilantro, garlic,
star anise, and ginger in a deep, non-reactive container large enough to
hold the 2 ducks. Add the ducks, making sure that they are covered with
marinade. Cover and refrigerate for 12 hours.
Preheat the oven 325 degrees.
Remove the ducks from the marinade and place them on a wire rack in a
roasting pan. Cover with aluminum foil and place in the preheated oven.
Roast the ducks for 1 hours, or until the skin is crisp and an instant-read
thermometer inserted into the thickest part reads 165 degrees. If the skin
is not crisping, lift off the aluminum foil for the last 15 minutes of
roasting.
Place the marinade in a small saucepan over medium heat and bring it to a
boil. Immediately remove it from the heat and set aside.
About 15 minutes before the ducks are ready, prepare the stir-fry. Heat the
oil in a large wok over medium-high heat. Add the shallots, prawns and
minced garlic and allow them to sweat for about 4 minutes, or until the
vegetables are translucent. Remove prawns and keep warm.
Add the minced ginger and sauté it for about 2 minutes or just until the
ginger has softened slightly. Add the onion, celery, and carrots and
stir-fry them for 2 minutes. Raise the heat to high and add the mushrooms
and chicken stock. Stir fry vigorously to help the liquid evaporate. Add
about 1/4 cup of the reserved marinade and again stir-fry vigorously to
deglaze the pan. Stir in the snow peas and prawns and remove the mixture
from the heat. Stir in the chopped scallions along with salt and pepper to
taste.
Service:
Using a chef's knife, cut the duck into eight pieces, 2
thighs, 2 legs, and the 2 breasts cut in half. Place a mound of the stir
fried vegetables and prawns into the center of each of six dinner plates.
Place a piece of duck on top of the vegetables and prawns.
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