Recipe By Munch Master
Ref: 637
Heading: Mains
Cuisine: Chinese
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
1 Whole duck
g
Spring onions roughly chopped
4 Star Anise
Pre-Cooking Marinade
2 tbsp
Soy sauce dark
2 tbsp
Orange juice
1 tbsp
Chinese five spice powder
2 Garlic clove finely grated
1/2 tsp
Ground white pepper
Basting Marinade
2 tbsp
Honey runny
2 tbsp
Soy sauce dark
2 tbsp
Hoisin sauce
Method
Step 1
Mix well all the pre-marinade ingredients in a bowl.
Step 2
Dry the duck with a tea towel then coat the duck inside & out with the pre-marinade, fill cavity with Star Anise, spring onions, then cover or place duck in a polythene bag with any leftover pre-marinade (best) & leave in the fridge for at least 5 hours, 24 is better.
Step 3
Pre-heat oven at 180'c fan.
Step 4
To cook, use a roasting pan with a rack, then fill it with boiling water from the kettle to just below the rack top as to not allow the duck to touch & boil, place duck on the rack & cook for 40 mins.
Step 5
Mix well the Basting marinade in a bowl ready.
Step 6
After 40 mins remove the duck from the oven & with a pastry brush coat the duck skin, then prick the skin all over with a fork, place back in the oven with no water in the pan for 3 to 5 mins , remove & repeat again, then its done, keep your eye on it at this stage as to not allow skin it to burn.
Suggestion & Tips
If you cook it for longer at a lower heat you can shred it to make duck pancakes with Hoisin sauce & sliced spring onion & cucumber.