Orange + soy-glazed whole roasted duck
SERVES 4 PREP TIME: 20 MINUTES (PLUS OVERNIGHT BRINING) COOK TIME: 1 HOUR 10 MINUTES
Cook this fresh to order for superstar results, but you can prep ahead. Brine the duck the night before and prepare ingredients for the glaze so you’re ready to go on the day. The brining process helps pull the skin taut and gives a professional finish and flavour to your dish. Baby carrots can make a great side dish. 1 x 1.8kg–2kg whole duck 4 oranges
1 garlic bulb
500ml duck stock
100ml hoisin sauce 100ml kecap manis 3 tbsp soy sauce
1 tbsp honey
4 star anise
20g julienned ginger
2¾ litres water
50g caster sugar
4 star anise
1 tbsp black peppercorns 1 tbsp Chinese five spice
For the brine, combine the water, salt, sugar, star anise and peppercorns in a large saucepan over medium heat, stirring regularly to dissolve the salt and sugar. Bring to the boil, then remove from the heat.
Open the cavity of the duck and sprinkle the five spice inside. Put the duck into a large container or bowl. Pour enough brine over the duck to cover, then place a small plate or weight on top to ensure the bird remains submerged. Refrigerate overnight. The next day, remove the duck from the brine and pat dry with paper towel. Discard the brine and store the duck in the fridge for a minimum of 4 hours to dry out further. Remove the duck from the fridge
45 minutes before cooking. Preheat the oven to 200°C.
Cut one orange in half, stud the two halves with the cloves and then stuff both orange halves into the cavity of the duck. Put the duck into a roasting tin. Cut two oranges into quarters and cut the top off the garlic bulb and add them to the tin. Keep the cutoff part of the garlic for the glaze.
Cut strips of zest off the remaining orange, then juice the orange. Put the zest and juice in a saucepan with the stock, garlic trim, hoisin, kecap manis, soy sauce, honey, star anise and ginger. Bring to the boil over high heat and cook until the glaze has reduced by two-thirds.
Brush the hot glaze all over the duck and then pour the remaining glaze over the duck. Transfer to the oven and roast for 30 minutes. Remove from the oven, brush the duck with the combined pan juices and glaze, then return to the oven and cook for a further 35 minutes. Remove from the oven and baste with the glaze again, repeating this process every 5 or 6 minutes until you have a beautiful roasted and glazed bird. Bring the whole duck to the table to carve. Serve with the roasted orange quarters and drizzle over any pan juices.
Roast duck screams ‘celebration’ and you can celebrate the right way by serving this to your loved ones. It’s sweet and sour, shiny and sticky and oh-so utterly delicious. This is surprisingly easy to do, but plan ahead for the best results.