+
0 (0)

Fish and Shellfish, Mains

Roast duck with seared prawns

Roast duck with seared prawns
Robert Caplin / For The Times

HALIBUT cheeks and short ribs. Scallops and foie gras. Squid and pig's ears. Lobster and squab. Recognize the theme? It's surf and turf. For the guy shuffling chips at a Vegas craps table, hoping for a hot roller -- or ... Read more

Total time: 30 minutes, plus 12 hours marinating time and 1 1/2 hours roasting time | Serves 4
  • 1 cup soy sauce
  • 1/2 cup honey
  • 1/4 cup water
  • 1/4 cup chopped cilantro
  • 2 cloves garlic, crushed
  • 1 star anise
  • 1/4 inch piece ginger, peeled and crushed
  • 1 Long Island duck, 4 to 5 pounds, thoroughly rinsed and patted dry
  • 1 tablespoon peanut oil
  • 1/4 cup minced shallots
  • 8 prawns, peeled and deveined
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1/2 small onion, julienned
  • 1/2 cup julienned celery
  • 1/2 cup julienned carrots
  • 1/4 cup sliced shiitake mushroom caps
  • 1 tablespoon chicken stock
  • 1/4 cup julienned snow peas
  • 1 tablespoon chopped scallions, including some of the green part
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Step 1Combine the soy sauce, honey, water, cilantro, garlic, star anise and ginger in a deep, nonreactive container large enough to hold the duck. Add the duck, making sure that it is covered with the marinade. Cover and refrigerate for 12 hours.

Step 2Heat the oven to 350 degrees.

Step 3Remove the duck from the marinade (reserve the marinade) and pat the duck dry. Place it on a wire rack in a roasting pan breast side up. Roast the duck for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part reads 165 degrees. Turn the heat up to 400 degrees during the last 10 minutes of roasting so that the skin turns a dark golden brown.

Step 4Place the marinade in a small saucepan over medium heat and bring to a boil. Immediately remove from the heat and set aside.

Step 5About 15 minutes before the duck is ready, prepare the stir-fry. Heat the peanut oil in a large wok over medium-high heat. Add the shallots, prawns and minced garlic and allow them to sweat for about 2 minutes, or until the vegetables are translucent. Add the minced ginger and saute for about 1 minute or until the ginger has softened slightly.

Step 6Add the onion, celery and carrots and stir-fry for 2 minutes. Raise the heat to high, and add the mushrooms and chicken stock. Stir-fry vigorously to help the liquid evaporate, for about 1 minute. Add about 2 tablespoons of the reserved marinade and again stir-fry vigorously to deglaze the pan. Stir in the snow peas, and remove the mixture from the heat. Stir in the chopped scallions along with salt and pepper to taste.

Step 7Using a chef's knife, cut the duck into eight pieces, 2 thighs, 2 legs and the 2 breasts cut in half. Place a mound of the stir-fried vegetables and two prawns into the center of each of four dinner plates. Place two pieces of duck on top of the vegetables and prawns.

Note: From David Burke of davidburke & donatella in New York.

HAVE YOU TRIED


The Exchange’s Spring Pea Salad with Pistachio Pipian
The Exchange’s Spring Pea Salad with Pistachio Pipian

Deviled eggs with Champagne vinegar
Deviled eggs with Champagne vinegar

Mango coconut upside-down cake
Mango coconut upside-down cake

Zucchini, corn and green chile (Calabacitas)
Zucchini, corn and green chile (Calabacitas)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Tuna, potato and green bean salad
Wild Ginger's Dungeness crab cakes with lime dipping sauce
Fish Soup With Swiss Chard
Shrimp and broccoli stir-fry