Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Thai Roast Duck
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- #2111
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 medium duck
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons sweet soy sauce
Sauce
2 tablespoons sugar
1 teaspoon salt
4 tablespoons lemon juice
2 teaspoons flour
1 cup water
Garnish
2 lemons, sliced into thin rings
2 tomatoes, sliced into rings
2 stalks coriander, chopped thin
directions
Clean and dry the duck. Season the inside with half the salt and pepper. Rub the outside with the remaining salt and pepper and coat with the soy sauce. Roast in a hot (425 degrees F) oven allowing 20 minutes per pound. When golden brown, remove from the oven, cut in portions and place in a serving dish.
Meanwhile, mix all the sauce ingredients in a saucepan. Bring to boil, stirring constantly, until the sauce thickens. Pour the sauce over the duck. Just before serving, garnish with the lemon and tomato rings and sprinkle with the coriander.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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