About
The Drunken Duck is a popular dish known for its origins in British cuisine. This unique and flavorful recipe typically involves roasting a whole duck that has been marinated in a special mixture of herbs, spices, and alcoholic beverage, often red wine or brandy. The dish is named after the traditional method of marinating the duck, which is referred to as drunken due to the use of alcohol in the marinade.
The Drunken Duck is known for its rich and succulent flavor that comes from the combination of the tender meat and the aromatic marinade. During the cooking process, the alcohol in the marinade evaporates, leaving behind a delightful taste and aroma infused throughout the duck. The dish is typically served with a variety of accompaniments, such as roasted vegetables, potatoes, or a fruity sauce, to complement the savory flavors of the duck.
Steps
Step 1:
- Preheat the oven to 350°F.
- Rinse the duck and pat it dry with paper towels.
- Set the duck aside.
Step 2:
- In a large bowl, combine the soy sauce, rice wine, ginger, garlic, and honey.
- Mix well to make the marinade.
- Add the duck to the marinade, ensuring it is well coated.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight.
Step 3:
- Remove the duck from the marinade and discard the marinade.
- Place the duck on a rack in a roasting pan.
- Brush the duck with melted butter.
- Roast the duck in the preheated oven for about 2 hours, or until the skin is crispy and the internal temperature reaches 165°F.
Step 4:
- Remove the duck from the oven and let it rest for 10 minutes before carving.
- Carve the duck into serving pieces.
- Serve hot and enjoy!
Nutrition
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 150 kcal | 300 kcal |
| Protein | 20g | 40g |
| Fat | 10g | 20g |
| Carbohydrates | 5g | 10g |
| Fiber | 1g | 2g |
| Sodium | 300mg | 600mg |
Ingredients
| Ingredient | Amount |
|---|---|
| Whole duck | 1 |
| Salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
| Garlic cloves | 4 |
| Onion | 1 |
| Bay leaves | 2 |
| Red wine | 2 cups |
| Chicken or vegetable stock | 2 cups |
| Water | 2 cups |
| Thyme | 1 tablespoon |
| Rosemary | 1 tablespoon |
| Unsalted butter | 2 tablespoons |
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