| Prep: 15 mins | Cook: 2 hrs 30 mins – 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 525 | 36g | 11g | 14g |
| sugars | fibre | protein | salt |
| 8g | 2g | 35g | 2.5g |
From the very first time I tried making Roasted Duck with Chinese Artichokes, I knew it was going to be a staple in my kitchen. There’s something magical about the way the crispy skin of the duck contrasts with the tender, slightly nutty flavor of the Chinese artichokes. Growing up in Texas, my culinary background was rich in bold, vibrant flavors. When I ventured into combining Southern traditional recipes with international ingredients, this dish was one of my greatest successes.
A Symphony of Flavors
This recipe is a beautiful symphony of sweet, salty, and umami notes. The soy sauce and hoisin sauce provide a rich base, while the honey adds a touch of sweetness that caramelizes beautifully on the duck skin. Fresh garlic and ginger add a zesty kick, perfectly balancing the flavors. The Chinese artichokes, or crosnes, introduce an earthy yet slightly nutty taste that’s not common in many Western dishes. They bring an exotic element that takes this dish to the next level.
Health Benefits
Aside from its irresistible taste, this dish also offers a range of health benefits. Duck meat is a fantastic source of high-quality protein and beneficial nutrients such as iron, phosphorus, and zinc. Additionally, by using fresh garlic and ginger, you’re also getting powerful antioxidants and anti-inflammatory properties. Chinese artichokes are low in calories and packed with fiber, making them a great addition for those who are health-conscious.
If you’re a fan of dishes like Peking Duck or even a Southern-style roasted chicken, you’ll find that this Roasted Duck with Chinese Artichokes recipe offers a similar, yet unique, twist. The dish pairs wonderfully with steamed jasmine rice or even a simple side of garlic sautéed greens.
Why do I love this recipe? It’s the blend of familiar and adventurous, the interplay of textures, and the balance of flavors that make every bite a delightful experience. I hope it becomes a beloved feature in your kitchen as well.
What You’ll Need
- 1 whole duck (about 5-6 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 ounces Chinese artichokes (crosnes)
- 2 small oranges, sliced
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- 1 bunch scallions, chopped
- 1 tablespoon sesame seeds (optional)
Method
Step One
Preheat the oven to 375°F (190°C). Rinse the duck inside and out with cold water. Pat it dry with paper towels. Rub the duck all over with salt and black pepper.
Step Two
In a small bowl, combine the soy sauce, hoisin sauce, honey, minced garlic, and grated ginger. Rub this mixture all over the duck, both inside and out. Place the duck breast-side up in a roasting pan.
Step Three
Arrange the orange slices inside the cavity of the duck. Tuck the wingtips under the body of the duck and tie the legs together with kitchen twine.
Step Four
Pour the chicken broth into the bottom of the roasting pan. Cover the duck loosely with aluminum foil. Roast in the preheated oven for 1 hour.
Step Five
While the duck is roasting, rinse the Chinese artichokes and pat them dry. After the duck has roasted for 1 hour, remove the foil and scatter the Chinese artichokes around the duck in the roasting pan. Continue roasting for another 30-45 minutes, or until the duck is golden brown and the internal temperature reaches 165°F (74°C).
Step Six
In the last 15 minutes of roasting, brush the duck with the vegetable oil to help crisp the skin.
Step Seven
Once done, remove the duck from the oven and let it rest for about 10 minutes before carving. Garnish with chopped scallions and sesame seeds, if desired. Serve the roasted duck with the Chinese artichokes on the side.
