Or­ange + soy-glazed whole roasted duck

SERVES 4 PREP TIME: 20 MIN­UTES (PLUS OVERNIGHT BRINING) COOK TIME: 1 HOUR 10 MIN­UTES

Halliday - - Food & Wine -

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

16 cloves

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

BRINE

2¾ litres wa­ter

100g salt

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.