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Ingredientes
- 4 quart water
- 2 c. salt
- 2 c. brown sugar - (packed)
- 1 x onion quartered
- 1 x orange quartered
- 12 whl star anise
- 10 x garlic cloves crushed
- 1/2 c. sliced fresh ginger
- 1/4 c. soy sauce
- 3 Tbsp. Chinese five-spice pwdr see * Note
- 6 c. cool water
- 2 whl ducks - (6 lbs ea)
- Â Â Honeyed-Mango Chutney Sauce (see recipe)
Direcciones
- * Note: Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.
- Bring first 10 ingredients to boil in large pot; boil 30 min. Remove from heat. Stir in 6 c. cool water. Cold completely. Add in ducks to brine, immersing entirely. Cover and chill at least 8 hrs and up to 18 hrs.
- Preheat oven to 425 degrees. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 min. Remove excess fat from pan with baster. Continue roasting till instant-read thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour longer. Let rest 30 min.
- Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
- This recipe yields 4 servings.
- Comments: The business card from Tante Louise reads: "A very special restaurant" - and it truly is. This romantic spot has been going strong for 27 years. Owner Corbin Douglass is known for fulfilling all sorts of requests, from ensuring which guests are seated at their favorite table in front of the fireplace to presenting an engagement ring on the dessert cart. Chef Duy Pham changes the contemporary French menu seasonally. The following dish was inspired by roast Peking duck, a Sunday tradition in Pham"s family.
