Steytsayd Ilongga

As the title implies, Angel was born in the Philippines and currently living in NYC. This Personal Journal contains random Recipes of my kitchen "experiments", Food-related events, Good Eats, and of course - lots of Photos. For Family-related posts, Travel notes, and other Miscellanous topics, drop by HTTP://STEYTSAYDILONGGALIWAT.BLOGSPOT.COM. Take a peek at my life... Hey, jump right in!

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Location: New York, New York City, United States

Catch up on some (mis)Adventures of a fun-loving gal who's making the most out of married life, being a mom, and living it up in the Big Apple.

Thursday, February 21, 2008

Roasted Duck with Soy-Lime Glaze


Ingredients:

1 6 pound whole Long Island Pekin (Jurgielewicz) duck, eviscerated, rinsed, dried
2 tablespoon minced ginger
2 tablespoon minced garlic
1 cup soy sauce
6 limes, washed, halved, juiced, reserve halves
1 cup brown Turbinado sugar
1 medium sweet potato, peeled, cut in large cubes
2 medium potatoes, cut in large cubes
1 large onion, cut in cubes (same size as the potatoes)
2 medium carrot, cut in cubes
2 tbsp. Canola oil
kosher salt to taste
freshly ground pepper to taste

In a medium saute pan over medium heat, add oil and saute garlic and ginger until translucent and fragrant, about a minute. Deglaze with soy sauce and add lime juice and sugar and stir to dissolve sugar. Bring to a simmer and reduce by 25% or until thick and bubbly. Pour syrup into a bowl over a bowl of ice to cool, or just chuck the whole pan into the freezer for a few minutes. Massage the duck with the cooled soy syrup inside and out and stuff cavity with reserved lime halves. Marinate for at least 2 hours. Pre-heat oven to 400' degrees. In a large bowl, combine potatoes, sweet potato, carrots and onion. Season with salt and pepper. Dump the veggie mixture into a large baking pan and top with duck. Roast until brown, about 30 minutes, then lower the oven to 375' degrees and cover duck loosely with foil to prevent burning. Cook the duck for about 30 minutes more. Drain and discard excess duck drippings from the pan. For crispier skin, take off the foil and cook for an additional 30 minutes (total cooking time: 1 1/2 hr.), flipping the duck at least once for an even brown color.

Let rest 10 minutes before serving with the roasted vegetables.

Verdict:

Although the duck was very tasty and much of the fat had been rendered, P thought it was still too fatty. I'd use the same glaze again but next time, I think I'll try it on a couple of Poussins instead.

4 Comments:

Anonymous Anonymous said...

I would like to invite you to submit a profile at Iloilo Bloggers.

Please check http://iloilobloggers.com/faqs

10:59 PM  
Anonymous Anonymous said...

Angel!
how have you been? it's really been a while! hey, we moved to Mass. i guess we won't get to do that EB, huh...unless you come visit us out here:)
oh, i want some roasted duck now! that looks really good! hey, happy easter!

6:03 PM  
Blogger Angel said...

Thanks for dropping by and for the invitation, Junelle. I'll definitely submit my profile soon. Hi ces! Been "out of commission" lately. I'm currently busy with our new project - a bouncing baby boy, thus I have been neglecting my blog. I hope your kids had a great time egg-hunting. Hey, who knows, we might visit Mass. someday?

2:18 PM  
Blogger corinn said...

Just found your blog when researching Ilonggo food. What a great cook you must be, everything seems so carefully and lovingly prepared. Am not going to meddle in someone else's kitchen, but I do suggest that next time you have extra duck fat, pour it into a bottle, then decant it or pour it through a coffee filter, then save it for frying potatoes! It's wonderful. :)

10:17 PM  

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