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.
