Sticky Asian Duck Sauce

Hello!

I have a great, new recipe for you to try. This has been made a few times in our house (one of those times was on Christmas Day), and I’m so glad we decided to make this recipe for that holiday. Until we made it ourselves, I never realized just how truly delicious Duck was. The first time I ever tried it, I found it to be extremely greasy, however if it’s cooked the right way, it won’t be at all!

I’m going to be completely honest here. We enjoy this recipe so much, and it’s so flavorful, and just mind-blowingly delicious, that we actually prefer it to the taste of Turkey. So, we’ve decided that this upcoming Thanksgiving, we will forego the Turkey, and make Duck instead. It sounds crazy, I know. But don’t knock it until you try it.

We are even planning on making this recipe for this upcoming Easter Sunday, and I can’t wait! I’m salivating just thinking about it.

I used to figure that Duck would be extremely difficult to cook, but it really wasn’t. It takes about four and a half hours total to cook, which really isn’t too bad when you consider how long a Turkey has to be in the oven.

The thing about this recipe — aside from the amazing Duck — is this sauce! Queue my inner Janice from FRIENDS…“Oh my God!”

I’m not kidding!

This sauce would taste insane on chicken wings, over breaded shrimp, and even on a Turkey! We played around with the measurements over the last few times we made the Duck, and I think we pretty much perfected it. I originally wanted to make a plum sauce for the Duck, but I couldn’t seem to find Plum Jam in the supermarket anywhere, which then lead me to the Apricot Jam.

Close enough.

I’m glad we decided to go this route, too. The taste is phenomenal. I wouldn’t change a thing.

The other thing I want to mention about the Duck is that I have come across the most incredible website offering gourmet food, called D’Artagnan. In the past I have ordered grass fed Filet Mignon, Truffle Butter, Veal Demi Glace, Foie Gras, and Rohan Duck from them, and I have been nothing short of blown away with the quality of their food and their service. The great thing about D’Artagnan is that I don’t only have to order from their website, but my local Giant supermarket has begun to carry some of their foods in the meat/seafood department, as well. YAY! So now, every time we want to get a Duck, we stroll over to Giant and purchase D’Artagnan’s Rohan Duck.

One other thing I have to mention about D’Artagnan is about the Truffle Butter. Their Black Truffle Butter has become a staple in my house. Ever since I tried D’Artagnan’s Truffle Butter, I have also become obsessed with Truffle Oil, and, let me just say, Truffle has quickly become one of my favorite flavors ever. If you haven’t tried it, you really should. It will change your life — not kidding.

I truly hope you give this recipe a try. It will definitely be one you look to make over and over!

Enjoy!

Ingredients:

1 – 12oz jar of Apricot Preserves
1/2 tsp. Chinese Five Spice
2 Star Anise
3 tbsp. Rice Vinegar
1/4 small sweet onion, finely diced
1 tbsp of Brown Sugar
5 cloves of garlic, finely chopped
2 tbsp. Soy Sauce
1/2 tsp Crushed Red Pepper
1 tsp. Ginger Powder

Directions for the Sauce:

In a small sauce pan, cook onions, garlic, and 1 tbsp of Rice Vinegar, on very low heat until the onions become just translucent. Be careful – you don’t want to burn the garlic.
Add 1/2 tsp. Chinese Five Spice, 2 Star Anise, 2 tbsp. Rice Vinegar, 1 tbsp of Brown Sugar, 2 tbsp. Soy Sauce, 1/2 tsp Crushed Red Pepper, and 1 tsp. Ginger Powder to the sauce pan and simmer for 5 minutes.
Add the 12oz Apricot Jam to the sauce pan.
Stir to combine and bring to a simmer for another 5 min.
Remove from heat.

Directions to Prepare the Duck:

Preheat the oven to 300 degrees Fahrenheit.
Truss the Duck with Butcher String.
Season the Duck with Kosher Salt.
Sprinkle a little Chinese 5 Spice to the inside of the Duck (to your preference).
Score the skin all over the Duck, but be careful not to cut into the meat.
Roast the Duck for an hour (breast side up) and remove from the oven.
Flip the Duck breast side down, score the skin a bit more and make tiny pokes in the skin so the grease comes out. Return the Duck to the oven and cook for another hour, breast side down.
Remove from the oven and repeat this process for an additional two hours.
Remove the duck from the oven and score the skin one final time.
Lightly coat the Duck with half of the sauce. Save the last half of the sauce for a garnish.
Increase the oven heat to 415 degrees Fahrenheit and roast for 15-20 minutes.
Remove the Duck from the oven, cut into your desired pieces, and drizzle the remaining sauce over the Duck.
Enjoy!

See photos below for examples:

Preheat the oven to 300 degrees Fahrenheit.
Truss the Duck with Butcher String.
Season the Duck with Kosher Salt.
Sprinkle a little Chinese 5 Spice to the inside of the Duck (to your preference).
Score the skin on both sides of the Duck (all over), but be careful not to cut into the meat.
Roast the Duck for an hour (breast side up) and remove from the oven.
Flip the Duck breast side down, score the skin a bit more and make tiny pokes in the skin so the grease comes out. Return the Duck to the oven and cook for another hour, breast side down.
Remove from the oven and repeat this process for an additional two hours.
Remove the duck from the oven and score the skin one final time.

In a small sauce pan, cook onions, garlic, and 1 tbsp of Rice Vinegar, on very low heat until the onions become just translucent. Be careful – you don’t want to burn the garlic.

Add 1/2 tsp. Chinese Five Spice, 2 Star Anise, 2 tbsp. Rice Vinegar, 1 tbsp of Brown Sugar, 2 tbsp. Soy Sauce, 1/2 tsp Crushed Red Pepper, and 1 tsp. Ginger Powder to the sauce pan and simmer for 5 minutes.
Add the 12oz Apricot Jam to the sauce pan.
Stir to combine and bring to a simmer for another 5 min.
Remove from heat.

Lightly coat the Duck with half of the sauce. Save the last half of the sauce for a garnish.

Increase the oven heat to 415 degrees Fahrenheit and roast for 15-20 minutes.
Remove the Duck from the oven, cut into your desired pieces, and drizzle the remaining sauce over the Duck.

Enjoy!