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ND14

Quince Paste Roast Duck

Quince Paste Roast Duck
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Lovely to look and very nice to eat, especially with piping hot jasmine rice.

Serves 3

Ingredients

  • 3 pieces Duck Maryland with skin
  • Marinating powder
  • 3 tablespoon pink salt
  • 2 tablespoon white pepper
  • 3 teaspoon sugar (optional)
  • 2 tablespoon Chinese five spice powder
  • Basting mixture
  • 2 tablespoons Gojunjang (Korean chillie paste)
  • 3 tablespoons quince paste
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon white pepper
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Method

  1. Mix marinating powder in a bowl and set aside.
  2. Mix basting mixture in a bowl and set aside.
  3. Wash and pat dry Duck Maryland.
  4. Score duck skin into diamond shape
  5. Massage one third of the marinating powder onto the flesh - NOT ON THE SKIN PLEASE.
  6. Place duck, skin side up, on a plate uncovered in the fridge overnight. This will dry up the duck skin.
  7. The next day
  8. Pre heat grill to maximum
  9. Grill duck skin side up for 15 - 20 minutes
  10. While the duck is grilling, preheat oven to 160C
  11. After 15 - 20 minutes of grilling, remove duck and brush generously with the basting mixture - only on the SKIN.
  12. Return duck to oven and cook for 30 minutes.
  13. Rest duck for 20 minutes before carving.
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Notes & Tips

You can use the whole duck but you will have to cut the duck into 4 pieces.

Recipe Rating

5

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