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.