This year, instead of eating turkey, you should choose another bird that is more interesting. An increase in the number of nooks and crannies for the savory soy sauce glaze is achieved by cross-hatching the ducks, which produces in skin that is crispier. When you are roasting potatoes, frying eggs, or sautéing vegetables, it is highly recommended that you save any fat and fluids that are found in the bottom of the pan.
Ingredients
- 2 5-pound Pekin ducks, giblets, necks, and excess fat removed
- Kosher salt
- 1/4 c. dark soy sauce
- 1 tsp. five-spice powder
- Navel oranges, halved, for serving
- Fennel fronds, for serving
Directions
Step 1
Prepare the rack for the big roasting pan. Once the ducks have been removed from the refrigerator, place them on a chopping board. A crosshatch pattern should be scored into the top of the breasts using a sharp paring knife. Five-spice powder and one teaspoon of salt should be used to season both the outside and inside of each duck.
Place the breasts facing up and tuck the tips of the wings beneath the torso. Place the ducks in the pan that has been prepared, with their backs facing each other, and allow them to rest at room temperature for one hour.
Step 2
When you are ready to cook, preheat the oven to 350 degrees Fahrenheit. Fry for thirty minutes. Bake the ducks for a further thirty minutes with the breast side down. Once again, turn the breast side up, and then drain out any fat that is left in the pan (you may save it for another use if you so want).
Step 3
Raise the temperature of the oven to 425 degreesF. With the exception of the backs, brush the ducks with dark soy sauce all over. Roast the ducks, coating them with dark soy sauce every 15 minutes, until the thickest part of the thigh registers 175 degrees Fahrenheit on an instant-read thermometer, which should take about 30 minutes.
Before slicing the ducks, transfer them to a cutting board and let them to rest for half an hour. Prepare and serve with oranges and fronds of fennel.
Nutrition Value ( per Serving )
About 280 calories, 15 g fat (5.5 g saturated), 119 mg cholesterol, 1,067 mg sodium, 2 g carbohydrate, 0 g fiber, 0.5 g sugar (0.5 g added sugar), 32 g protein