Duck with Mandarin Chilli Sauce. Spice up your roast repertoire with this Asian-inspired dish. Duck is deceptively simple to cook and this spiked citrus sauce provides a sweet and sticky accompaniment that will have you going back for seconds.
Serves 4 as part of a shared meal
2kg whole fresh duck
3 mandarins, peeled and segmented
5 long red chillies
Steamed bok choy and jasmine rice, to serve
Mandarin Chilli Sauce
1 tbsp peanut oil
100g shallots, finely chopped
2 garlic cloves, crushed
1 tbsp grated fresh ginger
1 medium red chilli, seeds removed and finely chopped
1 cup fresh mandarin juice
1½ cups chicken stock
2 star anise
1 tbsp tamarind puree
1 tbsp soy sauce or tamari for gluten free
1 tbsp brown sugar
1 tbsp finely chopped rosemary
2 tsp finely grated mandarin zest
3 garlic cloves
5 whole pimentos
To make Mandarin Chilli Sauce, heat the oil in a saucepan over a medium heat. Add the shallots, garlic, ginger and chilli. Cook, stirring for 5 minutes or until tender. Add juice, stock, star anise, tamarind, soy and brown sugar. Bring to boil, reduce heat and simmer gently for 45 minutes, or until syrupy.
Preheat oven to 190˚C. Pat duck dry with paper towel. Using a large sharp knife, cut off neck. Discard. Tuck wing tips underneath body. Place breast side-up, on an oiled roasting rack in a large roasting pan. Season with salt and pepper.
To make Spice Paste, place rosemary, zest, garlic and pimentos in a mortar and grind with a pestle to form a paste. Rub inside duck cavity. Cook in pre-heated oven for 1 hour and 10 minutes then brush with 2 tablespoons of the mandarin sauce.
Add mandarin segments and chillies. Cook for a further 15-20 minutes, or until golden and cooked through. Cover lightly with foil. Rest for 20 minutes.
Serve duck with bok choy, jasmine rice and remaining sauce.
Smart Tip: Tamarind puree can be found in Asian grocers or in the Asian section of your local supermarket