Honey-glazed duck

Friday - - Front Page -

Prep time: 10 mins Mar­i­nat­ing time: up to 8 hours Cook­ing time: 1 hour 15 mins Serves 4 4 tbsp wa­ter 4 tbsp honey 1 tsp whole all­spice berries 2cm knob of gin­ger, thinly sliced 2 strips man­darin peel 1 whole duck, cleaned and pat-dried 1 tbsp oil 4 man­darins, peeled and sliced 200ml chicken stock sliced kumquats, to gar­nish fresh co­rian­der leaves, to gar­nish

1 In a pan, com­bine the wa­ter with the honey, all­spice berries, gin­ger and man­darin peel. Bring to a boil, then re­move from the heat. Baste the duck with the honey glaze for sev­eral min­utes. Al­low to mar­i­nate in the fridge for at least 2 hours and up to 8 hours.

2 Pre­heat the oven to 180°C. Re­move the duck from the fridge and cut into two.

3 Place a rack over a roast­ing tin and pour boil­ing wa­ter into the tin, but not touch­ing the rack. Place the duck halves on the rack cut side down and roast for 30 min­utes. Re­move from the oven and set aside for 15 min­utes.

4 In­crease the oven tem­per­a­ture to 220°C. Drain the roast­ing pan. Place the duck back on a rack over the drained pan and roast un­til the skin be­comes crispy and golden brown, 15 to 20 min­utes. Re­move and rest the duck for 15 min­utes be­fore serv­ing.

5 Mean­while, in a pan heat the oil over medium-high heat. Add the man­darins in a sin­gle layer and caramelise for about 1 minute per side, then re­move and set aside. Add the stock and bring to a boil. Re­duce the heat and sim­mer for 5-8 min­utes un­til re­duced by half.

6 Carve the duck and ar­range on a plate with man­darins. Spoon over the sauce and gar­nish.


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