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Roast Duck with Spicy Orange Glaze

Spoil your family and friends with an Asian-inspired feast of roast duck. Serve with plenty of boiled rice and steamed gai lan greens.

Roast Duck with Spicy Orange Glaze

Spoil your family and friends with an Asian-inspired feast of roast duck. Serve with plenty of boiled rice and steamed gai lan greens.

Serves 4

1.8kg whole duck

1 blood orange, chopped

1 tbsp rice wine

½ tsp five spice

5cm piece ginger, sliced

1 garlic clove, sliced

Glaze

¼ cup caster sugar

¼ cup rice-wine vinegar

3 tbsp rice wine

1 tbsp chilli paste

½ tsp five spice

2 star anise

2 tbsp blood-orange marmalade

juice of 1 orange

gai lan, to serve

jasmine rice, steamed, to serve

1 Preheat oven to 180°C. Place duck in a large bowl and pierce skin all over with a skewer.

2 Pour over boiling water and let stand for 30 seconds. Remove from the water and pat dry.

3 Place blood-orange pieces, rice wine, five spice, ginger, and garlic in a small bowl and mix to combine. Place mixture in the cavity of the duck and truss with a wooden skewer.

 

4 To make glaze, place sugar, vinegar, rice wine, chilli paste, five spice, star anise, and marmalade in a saucepan over medium heat. Stir until sugar dissolves and simmer for 3-4 minutes, or until glaze begins to thicken to a syrupy consistency.

5 Place duck into a roasting pan and pour orange juice and ½ cup water into the base. Roast for 30 minutes.

6 Remove duck from oven and baste with glaze. Return to oven and cook for an additional 40 minutes, basting every 10 minutes until the duck is golden.

7 Remove from oven and let duck rest for 10 minutes. Transfer to a serving platter and carve. Reserve 2 cups duck meat for lunch tomorrow. Serve duck with extra glaze, gai lan, and steamed jasmine rice.

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