Cider can soy-glazed duckCider can soy-glazed duck

Cider can soy-glazed duck might be just the beverage you are searching for. One portion of this dish contains approximately 25g of protein, 77g of fat, and a total of 915 calories. This gluten free and dairy free recipe serves 4 and costs $2.17 per serving. From preparation to the plate, this recipe takes about 2 hours and 50 minutes. A mixture of duck, honey, sichuan pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person were glad they tried this recipe. It is brought to you by BBC Good Food. With a spoonacular score of 39%, this dish is rather bad. Similar recipes are Birch Syrup and Soy Sauce-Glazed Roast Duck, Soy and Cider Brined Turkey on Toast Points with Maple-Soy Gravy, and Soy Roast Duck with Hoisin Gravy.

Ingredients

Cooking Instructions

1. 01

   Lightly score the duck skin all over and rub with the five-spice and some salt, making sure you get into the cut marks (this can be done a day ahead and left to marinate in the fridge uncovered). Light a lidded barbecue.

2. 02

   Let the flames die down and the coals turn ashen, then mound the coal up on one side. If youre using a small barbecue, you will have to remove the grills and put a sturdy roasting tin on the floor of the barbecue, next to the coals this will give you space to close the lid once the duck is in. If you have a large barbecue, the duck will sit in a tray directly on the grills, or simply heat oven to 180C/160C fan/gas

3. 03

   Open the can of cider, reserve a few tbsps for the sauce, and pour about half into a glass (you can drink this as a pre-dinner tipple!) Feed the ginger and garlic into the can and pour in the oil and half the soy. Push the duck onto the can, legs down, so that its sitting upright with the can in its cavity. Stand it upright on the tray in the barbecue or oven, close the lid and cook for 1 hr.

4. 04

   While the duck is cooking, whisk the remaining soy, honey and chilli sauce together with the reserved cider.

5. 05

   Brush the sauce all over the duck and cook for another hour, basting every 10-15 mins with all the sticky juices in the pan until the duck is dark and glossy.

6. 06

   Remove from the barbecue or oven and rest for 30 mins. Meanwhile, mix the Sichuan pepper with some flaky sea salt. Carefully lift the duck off the tray and the can. Season with the spiced salt and add the coriander to the cavity. Carve and serve.