Lacquered Duck with Watercress and Hot Ginger Dressing
- Duck - 1, 4 to 5 pounds
- Kosher salt - 2 cups
- Honey - 1 pint (2 cups)
- Ginger Root - 1 ounce, unpeeled, finely chopped
- Rice Wine Vinegar - 1/4 cup
- Peanut Oil - 1/2 cup
- Dijon mustard - 1/4 cup
- Honey - 1/4 cup
- Watercress - 1 bunch, washed and dried
- Mixed black and white sesame seeds - 1 tablespoon, toasted
Rub the duck thoroughly with the salt and make a small incision in the croupion (tail). Place the duck on a rack set in a shallow pan or dish and refrigerate.
After 24 hours, wash the salt from the duck under cold running water. Remove any excess fat.
Preheat the oven to 450 F. In a large pot, bring 1 gallon of water to a boil. Add 1 pint honey, Immerse the duck in the boiling water for 3 minutes. Remove, drain, and set the duck on a wire rack in a roasting pan. Roast for 30 minutes. Reduce the temperature to 300 F and cook for an additional 45 to 60 minutes. When done, the skin should resemble Japanese black lacquer.
To make the dressing: Combine the ginger, vinegar, peanut oil, mustard, and honey. Let stand at room temperature for 20 minutes, then strain.
To serve: Bone and slice the duck breast and legs. Place a bed of watercress on each serving plate. Arrange sliced meat on the greens. Spoon ginger dressing on the warm duck and sprinkle with sesame seeds.