Duck has strong, yet versatile flavors.
Although chicken is America's poultry sweetheart, anyone smitten with the succulent would likely anoint duck as the prince of protein. As chicken's alter ego, duck is an adventuresome alternative to the household staple and offers richer flavors than your run of the mill clucker. Since duck is hearty game meat, it's a sturdy platform for marinades ranging from salty to sweet and sour to savory.
Soy Marinade
The duck can be prepared deboned or whole.
The saltiness of soy sauce will counterbalance the sweet fattiness of duck and is a good marinade base. To make a soy marinade, combine ½ cup soy sauce, 2 tbsp. crushed ginger, 2 tbsp. of orange juice and 1 tsp. of sesame oil. Whisk the contents together in a large bowl and transfer to a plastic bag. Marinate the duck for at least an hour before cooking.
Honey-Balsamic Marinade
The glaze will become almost candied when cooked.
Duck's fatty skin will absorb a honey or sugar-based marinade and crisp up when cooked. Prepare a honey-balsamic glaze by whisking together ½ cup balsamic vinegar, ¼ cup honey, ¼ cup orange juice and 1 tbsp. of lemon juice. Pour contents over the duck and refrigerate overnight. Since the glaze will leave sticky excess, use this marinade when pan roasting duck, rather than grilling.
Citrus Marinade
Substitute the orange juice for grapefruit juice to add extra tang.
For a crisp citrus-based marinade that will round out a duck's oiliness with a refreshing edge, mix a cup of white wine -- preferably something with citrus notes, such as a Sauvignon Blanc -- ½ cup orange juice and 1 tsp. of lime juice. Add salt and pepper to taste. Pour the contents over the duck and refrigerate overnight.
Spicy Marinade
Duck meat, especially the dark parts, is very rich and a little heat won't mask the flesh's flavor. There are several pre-made jerk marinades carried in grocery stores. Deboned duck can be rubbed with the jerk marinade and then grilled or barbecued.
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