Serves 4

The Weekend Australian - Life - - STYLE -


1 x 1.8kg free-range duck 1 tea­spoon ju­niper berries 1 tea­spoon all­spice 1 tea­spoon Sichuan pep­per 1 tea­spoon white pep­per­corns 1 tea­spoon co­rian­der seeds 20g sea salt flakes 2 man­darins 125g fine salt 100ml sherry vine­gar Rinse the duck un­der cold run­ning wa­ter and pat dry with pa­per towel. Grind the spices with the sea salt flakes us­ing a mor­tar and pes­tle. Blend the whole man­darins in a food pro­ces­sor and add the spices. Spread the spiced man­darin paste evenly into the cav­ity of the duck. Seal the cav­ity with a stain­less steel skewer. Bring 3 litres (12 cups) wa­ter and the fine salt to the boil and add the vine­gar. Roll the duck in the wa­ter to tighten and set the skin, then place the duck on a wire rack to cool. Re­frig­er­ate for 2 days, un­cov­ered, to dry the skin. Pre­heat the oven to 200C. Place the duck on a wire rack in a deep roast­ing tin. Cook in the oven for 25 min­utes. Re­duce the heat to 160C and cook for a fur­ther 45 min­utes. Re­move the duck from the oven and rest it for 15 min­utes be­fore serv­ing. Re­move the skewer and drain the juices and fat from the cav­ity. Dis­card. The fat from the cook­ing tray can be re­tained.

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