Asian Roast Duck

9 Ingredients

Number of servings

4

2 cloves garlic, sliced
1teaspoons ground five spice powder
1 1/2tablespoons dark brown sugar
1.80kilograms frozen whole duck, thawed (following packet instructions)
5 cm piece ginger, sliced
4 spring onions, roughly chopped
2 oranges
1tablespoons soy sauce
1tablespoons Chinese cooking wine

Nutrition per serving

76% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 220°C. Rinse the duck and drain. Pat dry using paper towel, ensuring the skin is dry. Prick the duck skin on both sides about 8 times with a bamboo skewer (this allows excess fat to drain from skin). Place onto a rack in a roasting pan.

Step 2 of 5

Remove rind from 1/2 of 1 orange and finely grate remainder. Cut rind into fine shreds and place inside the duck with ginger, garlic and spring onions. Combine grated rind in a bowl with five spice powder.

Step 3 of 5

Rub the orange and spice mix all over duck. Bake duck, breast-side down for 30 minutes. Turn duck over. Slice second orange and add to roasting pan around duck. Return to oven and cook for 1 hour.

Step 4 of 5

Meanwhile, juice the peeled orange and combine with sugar, wine and soy in a small saucepan. Bring to the boil over medium-high heat, then reduce heat to low and simmer until reduced by half. Baste duck with the sauce about 10 minutes before cooking time is complete. Turn oven off and leave duck in oven for last 10 minutes.

Step 5 of 5

Transfer duck and orange slices to a serving platter and cover loosely with foil. Rest for 15 minutes before serving with remaining sauce.