Duck with Honey, Soy, and Ginger

Ingredients and Weight:

• 1 whole duck (5-6 lbs)
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup grated fresh ginger
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/4 cup chopped green onions

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

3 out of 5 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Remove the duck from the refrigerator 1 hour before cooking to bring it to room temperature.
3. Pat the duck dry with paper towels.
4. In a small bowl, combine the honey, soy sauce, ginger, rice vinegar, sesame oil, and half of the green onions.
5. Rub the marinade all over the duck, ensuring it gets inside the cavity as well.
6. Place the duck on a roasting rack in a baking pan.
7. Roast the duck for 1 hour 30 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
8. Remove the duck from the oven and let it rest for 15 minutes before carving.
9. Serve the duck with steamed rice or noodles and the remaining green onions as garnish.

Nutritional Information:

Per serving (1/8 of the duck): * Calories: 600 * Fat: 30 grams * Protein: 40 grams * Carbohydrates: 20 grams

Dish Characteristics:

• Crispy and juicy duck
• Sweet and savory flavors
• Aromatic ginger and green onions
• Elegant presentation

User Comments:

• "This duck is absolutely heavenly! The crispy skin and tender meat are a perfect combination."
• "The honey-soy marinade is so flavorful and the ginger adds a nice earthy touch."
• "I love how easy this recipe is to follow, even for a beginner like me."
• "The duck was a big hit at my dinner party. Everyone raved about it!"
• "This dish is perfect for a special occasion or a romantic dinner."

Special Precautions and Tips:

• Be sure to cook the duck to an internal temperature of 165°F (74°C) to ensure safety.
• If you don't have fresh ginger, you can substitute 1 teaspoon of dried ground ginger.
• You can also add other vegetables to the roasting pan, such as carrots, celery, or onions.
• Let the duck rest before carving to allow the juices to redistribute, resulting in a juicier and more flavorful dish.