Duck (Crispy Twice-Baked) (Xang Su Ya)
We had this at the Zia Restaurant in Albuquerque and absolutely loved it, so I asked for the recipe. At first, I was refused, but when I told them that I need to know what the ingredients are, for medical reasons, I was presented with the recipe. It's really SUPER DELICIOUS!
- Ready In:
- 2hrs 20mins
- 1 (4 -5 lb) duck (defrosted)
- 1 (10 ounce) jar orange marmalade
- 1 lemon, juice of
- 1⁄4 cup orange juice concentrate (thawed)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper (freshly ground black pepper)
- 2 tablespoons duck fat
- 2 tablespoons marsala wine
- 4 tablespoons honey
- 1 tablespoon ginger powder
- 1⁄4 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic (from jar)
- Mix marmalade, lemon, orange juice, honey, ginger, chicken broth, soy sauce, hoisin sauce, vinegar, sesame oil, garlic, and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine.
- Wash duck inside and out and pat dry with paper towel.
- Preheat oven to 350 degrees.
- Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork or slightly score the surface. Place on a rack and roast, uncovered, in a preheated 350 degree F. oven for 1 ½ hours.
- Remove from oven and allow to completely cool.
- Cut each breast into 2 portions and each thigh into 2 portions, plus you will have the 2 legs.
- Place the portions onto a rack in a shallow baking dish.
- Bake in the 350 degree oven 15 minutes.
- Remove from oven and generously brush with the marmalade sauce. Return to oven and bake for an additional 15 minutes. Remove from oven and serve.
- NOTE: Duck always benefits from this precooking, cooling, and rebaking. The cooling process releases most of the oil from the duck and the second cooking crisps it beautifully. This duck should be started way ahead of time, as the duck must cool after the first roasting. Be certain the duck is very crispy before serving.