Roast Duck with Peaches, Almonds, and Ginger

Name: Roast Duck with Peaches, Almonds, and Ginger
Yield: Serves 4
Cuisine: China
Ingredients: 2 tablespoons brown sugar; ½ cup reduced Duck Stock; 3 tablespoons fresh orange juice; 2 ducks, about 5 pounds each, neck, wing tips, and excess fat removed; ¼ cup fresh orange juice; 2 tablespoons fresh lemon juice; 1 tablespoon grated fresh ginger; 2 freestone peaches, peeled, pitted, and quartered (see note); 1 tablespoon grated lemon zest; ¼ cup almonds, toasted and finely ground; 1 tablespoon grated orange zest; 1 tablespoon curry powder; 2 tablespoons grated fresh ginger; 3 tablespoons fresh lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Ingredients

Spice Paste

1 tablespoon curry powder
2 tablespoons grated fresh ginger
1

Asia
China
Main course
Gluten-free

Method

Procedure

For the spice paste, mix all the ingredients into a paste.

Preheat the oven to 500 degrees. Prick the ducks all over with a fork and rub inside and out with the spice paste. Place on a shallow rack in a roasting pan and