Slow-roasted five spice duck

Womans~Day

Cooking time: More than 2 hours

Cuisine: Asian

Serves: 4

Type: Easy

Tools

Kitchen friendly view

4 stars - based on 1 reviews

Ingredients

1 fresh duck, rinsed, dried
1 tablespoon five spice powder
1 tablespoon caster sugar
1 tablespoon salt
1 orange, halved
2 green onions
4 garlic cloves, crushed
3 whole star anise
2cm ginger, sliced
8 crepes, sliced cucumber,
plum or hoisin sauce, to serve

Preparation method

Preheat oven to moderately slow, 160°C. Place a wire rack or trivet in a large baking dish.
Rub duck skin with combined five spice, sugar and salt. Fill cavity with remaining ingredients. Seal cavity with a wooden skewer or toothpicks. Place duck, breast-side up, on rack.
Bake 3 hours, turning and pricking skin every 30 minutes, to render
the excess fat.
Remove duck meat and skin from carcass. Thinly slice.
Roll up sliced duck meat, sliced cucumber and hoisin or plum sauce in homemade crepes (see tip), rice paper wraps or pre-made pancake wrappers.

TOP TIP

Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300ml milk and 1 egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side (MAKES 8 PANCAKES).

Watch: Chrisitne Manfield makes a simple and flavour-packed chicken curry

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