| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 610 | 45g | 16g | 25g |
| sugars | fibre | protein | salt |
| 17g | 1g | 35g | 1.2g |
As a lifelong resident of New York City, I’ve been spoiled by the city’s diversity of exquisite international cuisine. “Roasted Duck with Lesser Galangal Sauce” is a tribute to our city’s eclectic flavors, artfully blending different culinary traditions. The succulent duck is the comfort of home, while the lesser galangal sauce is a nod to the vibrant streets of Chinatown, all fruity and fiery.
Complex Yet Comforting Flavors
The allure of Roasted Duck with Lesser Galangal Sauce lies in its complex flavor profile. The wonderful interplay between the rich taste of duck, the piquancy of the sauce and the underlying notes of brown sugar, onion and garlic will make your taste buds dance. Similar to Peking duck or crispy duck pancakes, the key element here is the deliciously savory duck, but the inclusion of lesser galangal root slips this dish into an exciting new category.
Let’s Talk Health
Our health-conscious gourmands will be delighted to know that this recipe is not just exquisite in taste. The recipe packs in protein from the duck, and the lesser galangal root has been linked to anti-inflammatory and antioxidant benefits. While the dish isn’t necessarily calorie-light due to the duck, the inclusion of orange and lemon juice, along with the onion and garlic gives a substantial boost of vitamin C to your meal. Additionally, the lesser galangal root and ginger add an additional kick of health benefits. Research has shown that they can help with stomach issues, inflammation, and even potentially fighting cancer cells. You can read more about the benefits of galangal here.
Accompanying Dishes
When it comes to pairing the Roasted Duck with Lesser Galangal Sauce, its richness and depth of flavor lend themselves well to a range of options. A side of fragrant jasmine rice or egg fried rice would be an excellent choice to balance the robust flavor of the duck and sauce. Alternatively, a fresh crunchy salad or some steamed greens can bring a refreshing contrast to the dish.
What You’ll Need
- 1 whole duck (about 5-6 pounds)
- 6 cups of water
- 1 cup of soy sauce
- 1/2 cup of brown sugar
- 2 tablespoons of vegetable oil
- 1/2 cup of orange juice
- 1/3 cup of lemon juice
- 3 cloves of garlic, minced
- 1 large onion, finely chopped
- 1 tablespoon of ginger, grated
- 2 lesser galangal roots, finely chopped
- 1 cup of chicken broth
- 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. While the oven is preheating, rinse the duck inside and out under cold water. Pat it dry with paper towels and set it aside.
Step Two
In a large pot, bring the water, soy sauce, brown sugar, vegetable oil, orange juice, lemon juice, minced garlic, onion, ginger, and lesser galangal roots to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
Step Three
Place the duck in the pot and spoon the sauce mixture over it. Let the duck marinate in the sauce for about 15-20 minutes, spooning the sauce over the duck occasionally.
Step Four
Transfer the duck to a roasting pan and roast in the oven for about 2 hours, or until the duck is nicely browned and the internal temperature reaches 165 degrees Fahrenheit. Baste the duck with the sauce occasionally while roasting.
Step Five
While the duck is roasting, strain the sauce mixture and return it to the pot. Add the chicken broth and bring to a boil. Reduce the heat and let it simmer.
Step Six
Mix in the cornstarch and water mixture. Stir the sauce until it thickens. Add salt and pepper to taste.
Step Seven
Once the duck is done, let it rest for about 10 minutes before slicing. Serve the duck with the lesser galangal sauce on the side or drizzled over the top.
