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Baked Duck Cantonese Style
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Baked Duck with Peppercorn Sauce - This heavenly, baked duck and sauce recipe is phenomenal! The duck is oven baked, slowly, ensuring tenderness, and the giblets are cooked stove top with some veggies, anise, and peppercorns, adding just the right amount of “heat”. Mashed potatoes make the perfect side, so as not to miss a drop of that savory sauce!
Prep Time: 20 mins |
Ingredients to make Baked Duck with Peppercorn Sauce
1 (4-lb) duckling
2 tb Salt
2 qt Water
1/2 c Chopped onion
1/2 c Chopped celery
1 Garlic clove, minced
1 Bay leaf
2 ts Butter or margarine
2 ts Flour
1/2 ts Ground star anise
1 tb Green peppercorns in wine
Salt
Directions to make Baked Duck with Peppercorn Sauce
Step 1:Remove backbone from duck and quarter or bone duck, reserving backbone and giblets for broth. Place salt in deep saucepan, add duck pieces and cook 20 minutes. Remove duck, place in shallow casserole and bake at 350F 45 minutes, increasing heat to 375F during last 10 minutes.
Step 2:Combine giblets, backbone and water in saucepan, cover and bring to boil. Reduce heat and simmer 2 hours. Skim off fat. Add onion, celery, garlic and bay leaf to broth, cover and simmer 20 minutes. Strain.
Step 3:Melt butter in saucepan, stir in flour and cook 1 to 2 minutes. Add broth and cook until slightly thickened. Add star anise and green peppercorns and season to taste with salt. Serve sauce over duck.
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<< Previous Recipe
Baked Duck with Orange Sauce
Baked Duck with Orange Sauce
Next Recipe >>
Baked Duck Cantonese Style
Baked Duck Cantonese Style
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Check out what others are saying about this post...[...] Duck Cantonese Style -This delightful, cantonese style baked duck recipe has its exceptional asian flavor and tastes just like something a gourmet chef made. Yet it is [...]