Source: Recipe from Executive Chef Minh Bui
An exquisitely flavored version of duck. This dish is not only delicious but is also beautiful to look at. It will be sure to please.
1⁄4 cup garlic, chopped
2 tbsp. Chinese five-spice powder
2 tbsp. paprika
1 tbsp. cayenne pepper
3⁄4 cup dry sherry
3⁄4 cup honey
3⁄4 cup brown sugar
3⁄4 cup hoisin sauce
3 oz. sesame oil
2 tbsp. black pepper
6 whole star anise
12 cups soy sauce
6 5-lb. ducklings, fresh or frozen
1. In a large pan, combine the first 12 ingredients and season to taste. Set aside.
2. Defrost, if necessary, and clean the duckling. Pat dry, rub with salt and let stand breast side up 1 hr.
3. Pour marinade over duck and refrigerate, uncovered, for 12 hr. Turn duck over and marinate another 12 hr. Remove duckling from marinade; reserve liquid.
4. Close cavity with a bamboo skewer. Roast duckling hanging in a smoker for 11⁄2 hr. at 350° F., or belly side up in a 400° F. oven. (A pan of water underneath the duck will catch grease and keep duck moist.)
5. Remove duck from oven and allow to rest 15-20 min. Remove skewer and drain; reserve juices. Remove each breast and reserve; use remainder of duck for other applications.
6. In a saucepan, combine reserved marinade and duck juices. Reduce, skimming fat, until sauce is the consistency of a demi glace.
7. Per order: slice breast on the bias and fan over a bed of sticky rice. Moisten with duck glace and serve with fried shallots and baby bok choy.