Game & Fish Dish
ASIAN SLOW ROASTED DUCK
(or CHICKEN)
•
1 whole Duck (or Chicken), rinse and salt exterior and interior
1 whole Duck (or Chicken), rinse and salt exterior and interior•1 bunch parsley
1 bunch parsley•½ cup low sodium soy sauce
½ cup low sodium soy sauce•¼ cup Mazola canola oil
¼ cup Mazola canola oil•¼ cup sesame oil
¼ cup sesame oil•1 teaspoon red pepper flakes
1 teaspoon red pepper flakes•3 teaspoons Asian Five Spice (or ½ teaspoon ground cloves, ½ teaspoon ground fennel, ½ teaspoon ground anise, ½ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon freshly ground black pepper.
3 teaspoons Asian Five Spice (or ½ teaspoon ground cloves, ½ teaspoon ground fennel, ½ teaspoon ground anise, ½ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon freshly ground black pepper.•1 bunch celery
1 bunch celery•1 onion, cut into quarters
1 onion, cut into quarters Preheat oven to 225 degrees.
Stuff cavity of Duck (or Chicken) with parsley.
Make up basting sauce using soy sauce, oils, red pepper, and Asian five-spice (or other spices). Brush basting sauce over all of Duck (or Chicken) and arrange on bed of celery and onion. Cover with a tent of aluminum foil. Turn Duck (or Chicken) every 20 minutes for approximately 4 hours or until interior temperature reaches 180 degrees.
