Tea-Rubbed Duck
Try this aromatic duck with freshly steamed sugar snap peas drizzled with soy sauce.
INGREDIENTS | SERVES 6
- 1 (7-pound) duck
- 1 teaspoon Saigon Cinnamon
- 1½ teaspoons ground star anise
- 1½ teaspoons ground ginger
- ½ tablespoon sea salt
- 1 teaspoon white pepper
- 2 tablespoons green tea leaves
- 1 large shallot, quartered
- 1 satsuma, quartered
- 5 whole star anise
Preheat oven to 325°F.
Place the duck in a roasting pan with a rack.
Mix the cinnamon, ground star anise, ground ginger, salt, white pepper, and tea leaves together in a small bowl. Rub the mixture into the skin of the duck.
Place the shallot, satsuma, and whole star anise in the cavity of the duck.
Roast the duck for 2 hours then raise the temperature to 375°F for 20 minutes.
Allow the duck to sit 5 minutes prior to carving.
PER SERVING Calories: 722 | Fat: 31 g |Protein: 96 g | Sodium: 2,157 mg |Fiber: 0 g |Carbohydrates: 9 g |Sugar: 0 g
Duck Fat
Somewhat surprisingly, duck fat is considered by many to be a healthy alternative to cooking with butter. It is high in beneficial unsaturated fats. Studies have linked unsaturated fat consumption to lower blood cholesterol levels. Drain the fat from the bottom of the pan and refrigerate it for up to 6 months.
