Ginger Glazed Duck with Fragrant Rice

Ingredients

• 1 whole duck (about 4-5 pounds) 1 whole duck (about 4-5 pounds)
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons grated fresh ginger 2 tablespoons grated fresh ginger
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons chopped green onions, for garnish 2 tablespoons chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, Chinese five-spice powder, sesame oil, salt, and black pepper.
3. 3.
   Pat the duck dry with paper towels and place it on a rack in a roasting pan.
4. 4.
   Brush the duck with the ginger glaze, making sure to coat it evenly.
5. 5.
   Roast the duck in the preheated oven for about 2 hours, or until the skin is crispy and golden brown, and the internal temperature reaches 75°C (165°F).
6. 6.
   While the duck is roasting, rinse the jasmine rice under cold water until the water runs clear.
7. 7.
   In a saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
8. 8.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the ginger glazed duck with fragrant rice, garnished with chopped green onions.

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before applying the ginger glaze to ensure a crispy skin.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to incorporate it into the glaze evenly.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• Baste the duck with the ginger glaze every 30 minutes during roasting to enhance the flavor.
• Serve the duck with steamed bok choy or stir-fried vegetables for a complete meal.
• If you prefer a spicier glaze, add a pinch of red pepper flakes to the ginger glaze mixture.
• Leftover duck can be used in sandwiches or salads for a delicious twist.

Serving advice

Carve the ginger glazed duck into slices and arrange them on a platter. Serve alongside a generous portion of fragrant rice. Garnish with chopped green onions for a pop of freshness and color.

Presentation advice

Present the ginger glazed duck on a large serving platter, showcasing its crispy golden skin. Place the fragrant rice in a separate bowl or on individual plates. Sprinkle the chopped green onions over the duck for an appealing visual contrast.