Roasted Ducks With Tangerine Hoisin Glaze Recipe

Name: Roasted Ducks With Tangerine Hoisin Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the ducks; 4 medium cloves garlic, minced; 4 tsp. finely grated tangerine zest; 2-1/2 tsp. coriander seed; 2-1/2 tsp. five-spice powder; Kosher salt and freshly ground white pepper; 2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded; For the glaze; 3 Tbs. hoisin sauce; 2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec; 1 Tbs. honey; 1 Tbs. fresh tangerine juice; 1 tsp. Asian sesame oil

Servings: persons

For the ducks
4 medium cloves garlic, minced
4 tsp. finely grated tangerine zest
2-1/2 tsp. coriander seed
2-1/2 tsp. five-spice powder
Kosher salt and freshly ground white pepper
2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded
For the glaze
3 Tbs. hoisin sauce
2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec
1 Tbs. honey
1 Tbs. fresh tangerine juice
1 tsp. Asian sesame oil

1
Season the ducks
2
In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.
3
Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.
4
Roast the ducks
5
Position a rack in the center of the oven and heat the oven to 325u00b0F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan-use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175u00b0F, 45 to 60 minutes more.
6
Glaze the ducks
7
Remove the ducks from the oven, and increase the oven temperature to 500u00b0F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.
8
Let the ducks rest for 5 to 10 minutes before carving.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the ducks, 4 medium cloves garlic, minced, 4 tsp. finely grated tangerine zest, 2-1/2 tsp. coriander seed, and more.

Yes, Roasted Ducks With Tangerine Hoisin Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Ducks With Tangerine Hoisin Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions