Miso Roasted Duck with Cherry Glazed Bok Choy

Show: Food 911Episode: Lame Duck Long Island, NY

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 10 min
Inactive Prep: 24 min
Cook: 1 hr 30 min
Total:: 2 hr 4 min

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Ingredients

1 (4 to 5-pound) Long Island duck
1 cup honey
2 cup soy sauce
1 cup cold black coffee
1/4 cup finely chopped fresh ginger
1/4 cup lite miso
1/3 cup light brown sugar
1 orange, halved
1 lemon, halved
1 lime, halved

Directions

Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain. Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Place the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and refrigerate for 24 hours.

The next day, remove the duck from the marinade and pat it dry with paper towel. Preheat oven to 450 degrees F.

Place the duck on a rack in a roasting pan. Fold the wing tips back and tie the legs together. First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color. After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour. Duck heaven baby!

Bok Choy:

1/4 cup peanut oil
4 heads baby bok choy, halved lengthwise
1 small piece ginger
1 tablespoon mirin
3 tablespoons soy sauce
1/4 cup chicken stock
1 tablespoon lite miso
2 tablespoon cornstarch, dissolved in 2 tablespoons water
1 (12-ounce) bag frozen pitted cherries, thawed and drained
Salt and freshly cracked white pepper

You can start the bok choy when the duck has about 10 minutes left in cooking. Preheat a large skillet on medium high. Add peanut oil.

Saute cut side down for about 1 minute until golden. Discard the oil. Take the back-side of a knife and give the ginger a good whack. Bruising the ginger will release a ton of flavor. Add the ginger to the pan with bok choy then add the mirin, soy, and chicken stock. Stir in the miso, careful not to damage the food.

While you have the spoon in your hand, stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes. Finish with the fresh cherries, a pinch of salt, and fresh cracked white pepper.

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Comments & Reviews

recipe Miso Roasted Duck with Cherry Glazed Bok Choy
Anonymous 12-27-2007
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easy
Rated: 5 stars out of 5

easy and tastes great.
recipe Miso Roasted Duck with Cherry Glazed Bok Choy
Anonymous 12-02-2007
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awesome!!!
Rated: 5 stars out of 5

This is the first time I roasted duck, turkey, or chicken. I really had doubts, but to my surprise it turned out perfect! It... was golden, juicy, favorful, and smell excellant. Thank you soo much for the recipe!Read more
recipe Miso Roasted Duck with Cherry Glazed Bok Choy
Linda Garland, TX 06-13-2007
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While the Cat is away...The Mouse will eat Duck!
Rated: 5 stars out of 5

I am the only person in my family that likes duck. So...when my husband is away on business, I treat myself to a duck dinner.... I tried this recipe and it has become my favorite way to cook duck. The flavors are awesome! I think even my duck hating husband might enjoy this recipe. Thanks for a great recipe! I will be making this often.Read more
recipe Miso Roasted Duck with Cherry Glazed Bok Choy
JENNIFER houston, TX 03-19-2005
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Great!!
Rated: 5 stars out of 5

I made the recipe for the first time today. Well, started on it yesterday as you need to marinate the duck for a day in the... fridge. I did not have all the honey necessary for the marinade but the duck came out really tasty. Plus my duck was small in size than the recipe requuired. My oven is a little messed up, I couldn't control the temperature well, so my duck was a little burnt, but not because of the directions but the oven malfunction. I had the bok choy with it, but couldn't make the sauce with the cherries cuz I couldn't find them in the grocery store. All in all, loved the taste of the duck even though it was kind of time consuming, but it was well worth it. Will definitely make again.Read more
recipe Miso Roasted Duck with Cherry Glazed Bok Choy
BRIAN Perrysburg, OH 05-25-2004
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awsome duck
Rated: 5 stars out of 5

By far, the best duck I've ever prepared. The skin is crispy while the meat is extremely juicy and not stringy or gamey at... all. The grease factor is minimal due to the long marinade. I will make this often.Read more
recipe Miso Roasted Duck with Cherry Glazed Bok Choy
Anonymous 05-10-2004
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yummy!
Rated: 5 stars out of 5

I like it!