Citrus-Glazed Jurgielewicz Duck with Hoisin Bao Buns and Pickled Vegetables
Recipe courtesy of Chad Cruciotti, Executive Chef, Pelican Marsh Golf Club (Naples, Fla.)
Ingredients
- Jurgielewicz duck - 1 ea. (about 4-5 lbs.), cleaned and patted dry
- olive oil - 2 Tbsps.
- onion - 1 ea., medium, finely chopped
- garlic - 4 cloves, minced
- orange juice - 1 cup, freshly squeezed
- soy sauce - 1/2 cup
- star anise - 2 ea., whole
- salt - to taste
- pepper - to taste
- bao buns - high-quality
- Hoisin sauce
- shiso leaves (perilla leaves) - fresh
- lime - wedges
- Ingredients for Pickled Vegetables:
- cucumber - 1 ea., thinly sliced
- radishes - 1 cup, thinly sliced
- carrots - 1 cup, thinly sliced or julienned
- rice wine vinegar - 1 cup
- sugar - 1/4 cup
- salt - 1 tsp.
Instructions
Procedure for Pickled Vegetables:
- In a bowl, combine the sliced cucumber, radishes and carrots.
- In a saucepan, heat the rice vinegar, sugar, and salt until the sugar and salt dissolve completely. Pour this mixture over the sliced vegetables.
- Allow the vegetables to marinate in the pickling liquid for at least 30 minutes or longer in the refrigerator, stirring occasionally. Drain before serving.
Procedure for Jurgielewicz Duck:
- Preheat your oven to 350°F (175°C).
- In a saucepan over medium heat, warm the olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for an additional minute.
- Pour in the fresh orange juice and soy sauce. Add the star anise. Allow the mixture to simmer until it reduces to about 1½ cups. Remove from heat and set it aside to cool slightly.
- Place the cleaned and dried Jurgielewicz duck on a roasting rack in a roasting pan. Season the duck with salt and pepper both inside and out.
- Pour half of the prepared citrus sauce over the Jurgielewicz duck, ensuring it's well coated. Reserve the remaining sauce for basting.
- Roast the Jurgielewicz duck in the preheated oven for approximately 2 to 2 ½ hours, or until the skin is golden brown and crisp, basting the duck every 30 minutes with the reserved citrus sauce.
- Once the Jurgielewicz duck is cooked through and the skin is crispy, remove it from the oven and let it rest for 10-15 minutes before carving. (Chef's note: Remove the crispy Jurgielewicz duck skin and julienne it. Add the julienne crispy skin to each assembled bao bun for added texture and flavor.)
- Warm the high-quality bao buns according to package instructions.
- Carve the roasted Jurgielewicz duck and serve it with hoisin sauce, pickled cucumbers, radishes, carrots, sliced cucumbers, scallions, fresh cilantro leaves, shiso leaves, lime wedges.