MORICHES,Long Island,Jurgielewicz's family duck farm believed to be the only major free-range duck farm in the United States.I understand Long Island Pekin white duck, is a delicacy for chefs around the world. They said Long Island Pekin duck is mild and tender meat; it’s just perfect. I never try to make or cook duck until now. Actually Moriches duck farm is not far from me and since I live in Long Island ,I better try it now.New York Times had few articles about Long Island 's duck farm with positive reviews.Even friends who own restaurant business told me Long Island 's duck is the best! Now it's proven they all are right!! Last week I make Crispy Roast Duck ,actually it's not hard at all and hubby was very impressed with the result!! He almost finished the whole duck and left few pieces for me.Well, I'm not a duck fan but now I changed my mind after roasting my own duck..
I whole Pekin duck (thaws for 24 hours in fridge) about 4 pound
1 gallon cold water /ice water
2 oranges (cut halves)
2 drop of red food coloring *optional*
1 tbsp 5 spices powder
2 tbsp sea salt
maltose for brushing
1:Remove plastic bag cover thawed duck,then remove and discard excess fat from body cavity and neck. Prick skin all over very thoroughly with a fork on both sides (25 to 30 pricks for each duck or as many times as you can to make the skin crispy).
2:Prepare a large pot or bin with cold water ,squeeze cut oranges and add few drop of red coloring.Then let the clean duck dip/soak into the cold water mixture for 2-3 hours .
3:Preheat oven at 350 F.Remove duck from cold water and pat it dry with paper towel.Rub salt and 5 spices powder all over the duck.Line up an aluminum foil over a roasting pan (to prevent deep scrubbing).
4:Place duck onto wire rack of the roasting pan ,breast facing downward,in the middle rack of oven .Use bake setting to roast for 40-50 minutes,then turn the breast facing upward,roast for another 45 minutes to 1 hour or until golden brown .
5:Remove duck from oven brush with maltose all over the skin, let it sit for 10-15 minutes before carving.Serve warm as main course.
You can skip the cold water dipping process but I think by doing that it's will make the duck meat more moist and juicy after many hours of roasting. If you don't have maltose ,just replace with honey.The purpose is to make the duck skin look shinny good and taste semi-sweet. I collect almost 1 cup of duck oil /fats from the pan..going to create some dish from it..Stay tune:)
Famous Pekin Long Island duck that sell at frozen section in local supermarket