Soaking the duck in this aromatic brine leaves it juicy, full of flavor and ready for roasting. Julienned Asian pear and kohlrabi will help cut the fattiness of the duck and add some crunch.
- 4Q water
- 2c salt
- 2c brown sugar, packed
- 1 onion, quartered
- 1 orange, quartered
- 12 whole star anise
- 10 cloves garlic
- 1/2c ginger, sliced
- 1/4c soy sauce
- 3T Chinese Five-Spice
- 6c cold water
- 2 6-lb ducks
Bring the first 10 ingredients to a boil in a large pot and allow to boil for 20-25 mins. Remove from heat, add the cold water and allow to cool completely. Once cool, add the ducks and submerge completely for 8 hours.
Heat the oven to 450 degrees. Remove the ducks from the brine, rinse thoroughly under cold water and pat dry (the drier the duck, the more crispier the skin will be.) Place the ducks on a rack in a pan and roast for 1 hr and 45 mins, basting every 30 mins. Let rest 15 mins before serving.
