Tuesday, 1 October 2013
Ginger and Five Spice Roast Duck
This is a Chinese-flavours-inspired way of roasting duck that tastes really good and is very simple. I was cooking a special meal for two, and originally had in mind making a stuffing with apples and chestnuts. After a long day a work I was in the mood for something simpler, both in terms of cooking and stuffing. I certainly wasn't looking forward to peeling the potatoes that I would need to roast to go alongside this stuffed duck. So I went for this altogether easier dish.
Place a rack in the sink and sit the duck on top. Fill the kettle to the maximum limit of water and put it on to boil. Pierce the duck with a skewer or fork all over the breast and legs, and when the water has boiled pour the water slowly over the duck. Leave the duck to dry off for at least an hour.
Preheat the oven to 200 degrees. Make sure the duck is properly dry inside and out, dab it with some kitchen roll if necessary. Slice a piece of ginger root, and rub the cut side over the duck's skin. Put 2-3 slim slices of duck inside the cavity. Take 1tsp of 5 spice, and rub it all over the duck.
Put the duck in a roasting tin, on a rack. Roast for an hour and a half. Let it rest, and serve.
We ate this with plain rice and pak choi stir fried with some chilli bean sauce, and chinese barbecue sauce, which you can find the recipe for here (near the bottom of the page)