Post by April B. on Jan 30, 2003 17:06:21 GMT -6
Spicy Smoked Duck
Yield: 4 servings
1 frozen duckling, thawed
1/4 cup Kikkoman Lite Soy Sauce
1 teaspoon liquid smoke
1/2 teaspoon fennel seed, well-crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
Remove giblets and neck from duckling cavity. Wash duckling; drain and pat skin dry gently with paper toweling. Combine soy sauce, liquid smoke, fennel, pepper and cloves. Brush body cavity with sauce mixture. Place duckling, breast side up, on rack in roasting pan. Roast at 425ºF. 1 hour. Reduce heat to 350ºF. Continue roasting 45 minutes. Brush skin and cavity of duckling several times with sauce mixture during last 30 minutes of cooking time. Let stand 15 minutes before carving.
Yield: 4 servings
1 frozen duckling, thawed
1/4 cup Kikkoman Lite Soy Sauce
1 teaspoon liquid smoke
1/2 teaspoon fennel seed, well-crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
Remove giblets and neck from duckling cavity. Wash duckling; drain and pat skin dry gently with paper toweling. Combine soy sauce, liquid smoke, fennel, pepper and cloves. Brush body cavity with sauce mixture. Place duckling, breast side up, on rack in roasting pan. Roast at 425ºF. 1 hour. Reduce heat to 350ºF. Continue roasting 45 minutes. Brush skin and cavity of duckling several times with sauce mixture during last 30 minutes of cooking time. Let stand 15 minutes before carving.