Friday, January 21, 2005

Chinese Roast Duck

Roast Chinese Duck with Pomegranate Sauce-
Christmas Dinner 2004

One 5-pound duck (defrosted)

Marinate for 24 hrs. in honey, sesame oil, tamari, and garlic and some seaweed like arame or hiziki.

Roast at 450 convection for about 20-30 minutes until well browned but not burnt.

Reduce heat to 325- 350 and continue to roast. (Total time about 1 ½ - hours or until 160 degrees.)

Meanwhile boiled a cup of wild rice until soft. (App. 45-60 minutes)

Pomegranate Sauce:
Reduce to ½ the juice of one large pomegranate, one large orange, some Porto or Armagnac along with a teaspoon of sugar, and a dash or two of cayenne pepper and a tablespoon of butter. Reduce heat to a very low simmer and continue to cook.

After duck is finished, allow it to rest while you wok up some bok choy, thin sliced red bell pepper, mushrooms, and garlic in sesame oil. Add tamari while cooking then add in the rice at the end and stir well.

Cut the duck into quarters and arrange on the dish with the rice/vegetable mixture.

Pour the pomegranate sauce over the duck and serve.

Serve with a good Barolo or Amarone.

Suggested dinner music:

Chants, Hymns, and Dances
Anja Lechner - Violincello
Vassilis Tsabropoulos - piano