Whole Roasted Duck

Name: Whole Roasted Duck
Prep time: 13 min
Cook time: 72 min
Total time: 122 min
Yield: 8.00 porciones
Cuisine: Local
Ingredients: 4 Pounds Whole Duck; 3 Packets Maggi Season-Up! Ginger (10g); 6 Cups Water; 1 Head Garlic; 1 large Onion; 4 Units Star Anise; 2 Inches Ginger; 3 Cubes MAGGI® Chicken Cubes; 2 Sprigs Chive; 1 Bunch Chadon Beni; 1 large Orange

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Total: 122min

Preparation: 13min

Cooking: 72min

Wait: 37min
Portions: 8
Difficulty: Intermediate

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Ingredients

4 Pounds Whole Duck (room temperature)
3 Packets Maggi Season-Up! Ginger (10g)
6 Cups Water
1 Head Garlic (sliced in half)
1 large Onion (cut into quarters)
4 Units Star Anise
2 Inches Ginger
3 Cubes MAGGI® Chicken Cubes
2 Sprigs Chive
1 Bunch Chadon Beni
1 large Orange (cut in half)

Instructions

In a large bowl, season the duck with Season Up with Ginger.
In a large pot bring the water to a boil. Add garlic, onion, star anise, ginger, Chicken Cubes, chives, chadon beni and seasoned duck. Ensure that the duck is completely submerged. If it is not, add more hot water and cover with a plate. Allow it to simmer for 40 minutes.
Preheat the oven to 450˚F (235˚C) – ensure that your oven is clean or there will be a lot of smoke.
Remove the duck from the broth and drain the duck thoroughly. Place in a roasting pan fitted with a roasting rack, breast side up. Using a fork pierce holes in the duck skin being careful not to pierce the meat.
Squeeze the oranges over the duck, then fill the cavity with the orange. Set aside and allow the duck’s skin to dry uncovered for 20 mins.
Roast the duck for 30 minutes or until a thermometer inserted into the duck thigh reads 165˚F (75˚)
Remove from the oven and allow to rest for 15 minutes before carving. Serve hot!