Ingredients with Measurements:
- 1 whole duck (4-5 lbs)
- 1/4 cup dried caterpillar fungus
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the duck inside and out with cold water and pat dry with paper towels.
3. Soak the dried caterpillar fungus in warm water for 10 minutes until soft. Drain and set aside.
4. In a small bowl, whisk together honey, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, salt, and black pepper.
5. Place the duck in a roasting pan and brush the honey glaze all over the duck, making sure to coat it evenly.
6. Stuff the duck with the soaked caterpillar fungus and pour water into the bottom of the roasting pan.
7. Cover the roasting pan with foil and bake for 1 hour and 30 minutes.
8. Remove the foil and continue to bake for an additional 30 minutes or until the internal temperature of the duck reaches 165°F.
9. Remove the duck from the oven and let it rest for 10 minutes before carving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 31g
Carbohydrates: 27g
Protein: 47g
Sodium: 1230mg
Sugar: 23g
Substitutions for ingredients:
- Dried caterpillar fungus can be substituted with shiitake mushrooms.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with coconut sugar or honey.
Variations:
- Add sliced oranges or lemons to the roasting pan for a citrusy flavor.
- Use maple syrup instead of honey for a different sweetness.
- Add chopped scallions or cilantro to the honey glaze for a fresh herb flavor.
Tips and tricks:
- To ensure even cooking, prick the skin of the duck all over with a fork before applying the honey glaze.
- Baste the duck with the honey glaze every 30 minutes for a more flavorful and moist duck.
- Let the duck rest before carving to allow the juices to redistribute and prevent dryness.
Storage instructions:
Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and place the duck in a baking dish. Cover with foil and bake for 15-20 minutes or until heated through.
Presentation ideas:
Serve the baked caterpillar fungus duck with honey glaze on a platter with sliced oranges or lemons for a pop of color.
Garnishes:
Garnish with chopped scallions or cilantro for a fresh herb flavor.
Pairings:
Pair with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the duck is browning too quickly, cover it with foil to prevent burning.
- If the duck is not cooked through, continue to bake until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the duck is cooked to a safe temperature of 165°F.
- Store leftover duck in the refrigerator within 2 hours of cooking.
Food history:
Caterpillar fungus, also known as Cordyceps sinensis, is a type of fungus that grows on the larvae of certain moths. It is highly valued in traditional Chinese medicine for its supposed health benefits, including boosting the immune system and improving athletic performance.
Flavor profiles:
The baked caterpillar fungus duck with honey glaze has a sweet and savory flavor with a hint of umami from the soy sauce and caterpillar fungus.
Serving suggestions:
Serve the baked caterpillar fungus duck with honey glaze as a main course for a special occasion or holiday meal.
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