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by Anthony Salemme, contributing chef
With Chinese New Year and Valentine’s Day in the same weekend, why not make a special dinner to include both holidays?
Served with sesame/ ginger infused Jasmine rice
1 4-5-pound Duck, defrosted, or fresh if you can find it.
2 Tablespoons Kosher salt
2 Tablespoons brown sugar
1 Tablespoon five spice powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup honey
½ cup soy sauce
¼ cup apple cider vinegar
2 teaspoons grated fresh ginger
2 garlic cloves, minced
1 Orange, zested and juiced
Start two days before – it’s worth it
Defrost the duck in the refrigerator a day or so before. Pat dry with paper towels.
Combine salt, brown sugar, five spice powder, onion and garlic powders in a small bowl.
Rub the spice mixture inside and outside of the duck; return duck to refrigerator and let air chill for 4-6 hours or overnight.
Next day, place in a roasting pan on a wire rack. Add about 2 inches of water to the pan; but make sure the water does not touch the duck. Cover pan with foil and steam roast at 375F for 50 minutes.
While the duck is cooking make the glaze. Combine all ingredients in a saucepan and bring to a boil and let reduce for 10 minutes.
Remove the duck from the pan and drain off any juices.
Place the duck back in the pan. Brush with the glaze every 15 minutes for 75 minutes, until dark brown. The legs will get the darkest but don’t worry they will not be burned tasting.
Let rest for 15 minutes before carving.
Sesame Ginger Infused Jasmine Rice
1 ½ cup Jasmine rice
1 Tablespoon sesame oil
1 teaspoon salt
1 Tablespoon grated fresh ginger
3 cups boiling water
In a saucepan add the sesame oil and ginger, sauté for 5 minutes.
Add the rice and coat well with the oil and ginger add the salt and boiling water.
Bring to a boil and then lower the heat to medium and finish cooking about 20 -25 minutes.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com