Serves: 4
Total Calories: 499
Trim any visible excess fat from the duck. Mix the five-spice powder, soy sauce, and chili paste, and rub it into the meat (not the skin). Place the duck, skin-side down, in a single layer across the bottom of a slow-cooker.
Remove the zest from the orange in strips with a vegetable peeler, and tuck the strips between the duck pieces. Squeeze the juice from the orange over the top. Add the oil, cover the cooker, and cook on low for 6 hours.
To serve, remove the duck from its liquid and spoon some of the juices over the top. You can also refrigerate the duck in its juices for later use. Once chilled, the oil in the liquid will solidify, which will keep the meat fresh for 4 to 6 weeks in the refrigerator.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Five-Spice Duck Confit recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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