Honey-Glazed Cantonese Wild Duck
This Honey-Glazed Cantonese Wild Duck recipe is a delightful fusion of flavors, inspired by traditional Cantonese cooking. The ducks are seasoned with a simple yet effective salt rub, then stuffed with zesty orange wedges and aromatic celery leaves, enhancing their natural richness. As they roast to perfection, a sweet and tangy apricot sauce is prepared to elevate the dish, adding a vibrant contrast to the savory duck. Serve this culinary masterpiece over a bed of steaming hot rice, making for an impressive and mouth-watering meal that’s perfect for special occasions or a delicious family dinner.
4
Servings
850
Calories
10
Ingredients
Ingredients
wild ducks
2 (ready to cook, 1 to 2 pounds each)
orange
1 (cut into wedges)
fresh celery leaves
3-5 (whole)
salt
to taste (for seasoning)
apricot preserves
1/2 cup (none)
water
1/4 cup (none)
prepared mustard
1 tablespoon (none)
soy sauce
1 tablespoon (none)
lemon juice
1 tablespoon (none)
monosodium glutamate (MSG)
1/2 teaspoon (optional)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Thoroughly season both ducks inside and out with salt, ensuring even coverage.
3
Stuff each bird’s cavity with half of the orange wedges and a few fresh celery leaves for added flavor.
4
Place the ducks breast side up on a rack in a shallow roasting pan, allowing air to circulate around them during cooking.
5
Roast the ducks uncovered in the preheated oven for about 1 hour, or until the meat is tender and the skin is beautifully browned. If you notice excessive browning, cover the pan loosely with aluminum foil.
6
Meanwhile, prepare the sauce by combining the apricot preserves, water, prepared mustard, soy sauce, lemon juice, and optional MSG in a saucepan.
7
Heat the sauce mixture over medium heat for about 5 minutes, stirring constantly until well-combined and warmed through.
8
During the last 10 minutes of roasting, baste the ducks occasionally with the prepared sauce to infuse them with extra flavor.
9
Once cooked, remove the ducks from the oven and discard the stuffing.
10
Carve and serve the duck over a generous portion of hot cooked rice, and offer the remaining sauce on the side for dipping.
Nutrition Information
55g
Fat
37.5g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Honey-Glazed Cantonese Wild Duck?
This is a Cantonese-inspired dish featuring roasted wild ducks seasoned with salt, stuffed with aromatics, and finished with a sweet and tangy apricot glaze.
How many ducks are required for this recipe?
The recipe calls for 2 wild ducks, each weighing between 1 to 2 pounds.
What oven temperature is needed for roasting the ducks?
Preheat your oven to 400°F (200°C) before roasting the ducks.
How do I season the wild duck?
Thoroughly season both ducks inside and out with salt to ensure even coverage.
What ingredients are used to stuff the ducks?
Each bird's cavity is stuffed with half an orange cut into wedges and 3 to 5 fresh celery leaves.
What is the recommended roasting time?
The ducks should be roasted uncovered for approximately 1 hour or until the meat is tender and the skin is browned.
How should the ducks be positioned in the pan?
Place the ducks breast side up on a rack in a shallow roasting pan to allow air to circulate around them.
What should I do if the ducks are browning too quickly?
If you notice excessive browning during roasting, cover the pan loosely with aluminum foil.
What are the ingredients for the Cantonese glaze?
The glaze consists of apricot preserves, water, prepared mustard, soy sauce, lemon juice, and optional MSG.
How do I prepare the apricot sauce?
Combine all sauce ingredients in a saucepan and heat over medium heat for about 5 minutes, stirring constantly until well-combined.
When should I apply the sauce to the ducks?
Baste the ducks occasionally with the prepared sauce during the last 10 minutes of roasting.
Is monosodium glutamate (MSG) necessary for this recipe?
No, the 1/2 teaspoon of MSG is listed as an optional ingredient.
What happens to the orange and celery stuffing after cooking?
Once the ducks are removed from the oven, the stuffing should be discarded before carving.
How is the final dish served?
Carve the duck and serve it over a bed of hot cooked rice, offering extra sauce on the side for dipping.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What is the calorie count per serving?
Each serving contains approximately 850 calories.
How much protein is in the Cantonese wild duck?
There are 60 grams of protein per serving.
What is the fat content of this dish?
Each serving contains approximately 55 grams of fat.
How many carbohydrates are in one serving?
There are 37.5 grams of carbohydrates per serving.
Can I use store-bought ducks instead of wild ducks?
Yes, although wild ducks are typically leaner; ensure they are around 1 to 2 pounds for this specific recipe.
What type of mustard is used for the glaze?
The recipe calls for 1 tablespoon of standard prepared mustard.
Is this dish suitable for special occasions?
Yes, it is described as an impressive culinary masterpiece perfect for special occasions or family dinners.
What flavors can I expect from this recipe?
The dish offers a fusion of sweet and tangy flavors from the apricot glaze contrasted with savory roasted duck.
What type of pan should be used for roasting?
Use a shallow roasting pan equipped with a rack to ensure proper air circulation.
Does the recipe include fiber information?
Fiber information is not specified for this particular recipe.
Is sugar added to the glaze?
The sweetness comes from the 1/2 cup of apricot preserves rather than added granulated sugar.
What is the role of soy sauce in this recipe?
Soy sauce is used in the sauce mixture to add savory Asian flavors and saltiness.
Can I use celery stalks instead of leaves?
The recipe specifically recommends fresh celery leaves for added aroma and flavor in the cavity.
How much lemon juice is needed?
The recipe requires 1 tablespoon of lemon juice for the glaze.
What tags are associated with this recipe?
Tags include Cantonese cuisine, duck recipe, roasted duck, wild duck, and Asian flavors.