Roast Duck

See the video here!

1 duck

1 medium Orange

1 medium Onion

1/2 cup Brown Sugar

1 cup Orange Juice

2 tblspn Mirin

4 tblspn Soy Sauce

Start by using a sharp knife to score the skin on both sides of the duck, top and bottom.  Cut through the skin only.  Do not cut into the meat.

In a large pot of slowly boiling water blanche the duck for 10 minutes.

Cut the orange and onion into quarters and stuff them into the cavity alternating them.

Mix all remaining ingredients in a blender.

Set your duck onto a rack in a foil pan and brush with the mop sauce.  Place 2 cups of white wine or water in the pan.

Tent the duck with aluminum foil leaving the ends of the tent open.

Roast the duck for 2 hours at 325° F mopping with the sauce after 1 hour and again at 2.  Then remove the tent and increase the temperature to 425° F. 

Good for a further hour.  Remove from the grill retaining the juices to make a gravy.  Cut into pieces and serve. I served mine with green beans cooked with garlic and scallions with potato slices cooked in duck fat. Enjoy!