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Recipe By Munch Master

Ref: 637
Heading: Mains
Cuisine: Chinese
Food Type: Meat
No of Portions: 4
Change no of portions required to :

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


  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.
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