Monday, November 2, 2009

Roast Duck - Oriental Style

This is a recipe that I tried a few years ago and it was so good that my wife and I started to have it nearly every month. we got a bit sick of it that I stopped making it, then at the weekend she went out and bought a duck, so I just had to make it all again. It is really easy and the flavours are superb.

Ingredients: -
1 duck - any size
Kettle full of boiling water.
Chinese Five spice powder.

Sauce: -
2 table spoons of shred-less marmalade
1 glass of red wine
1 tea-spoon of Chinese five spice
2 table spoons of gravy granules
200ml of boiled water.

Method: -

1 - Take the duck and prick it all over with a carving fork or skewer then place it in a large bowl. Pour over the kettle of boiling water. This helps to take some of the fat out from under the ducks skin. Remove and then dry with a tea towel, or paper towels.

2 - Rub the five spice into the skin of the duck, massaging it all over. Place on a plate and marinade in the fridge for at least 2 hours. (Better to leave it overnight if possible)

3 - Pre-heat the oven to Gas mark 6 / 400deg F / 200 deg C. Cook the duck in the middle of the oven until the juices run clear. Then turn the oven to it's highest for 5-10 mins to crisp the skin.

4 - Take out the oven and rest for 10 mins before cutting. Now cut the duck down the centre and remove the breasts whole. Shred the remaining meats off the legs and the rest of the bird.

5 - For the sauce place the glass of red wine, the marmalade and the five spice in a pan and bring to the boil to burn off the alcohol from the wine.

6 - Add the 200 ml of boiled water and the gravy granules. This should make a nice thick sauce, if not add a little more gravy granules.

7 - Serve this with roasted sweet potatoes, fresh spring greens and the shredded duck on the side.

These dishes is great with a nice rich red wine such as the Canti mentioned in an earlier post, or try a rich Rioja.

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