Saturday, April 13, 2013

Spice-Roasted Duck recipe

Spice-Roasted Duck
Spice-Roasted Duck

For a meltingly tender duck with a sticky but not burnt glaze, the bird needs to be roasted long and slow with the glaze brushed over it frequently to build up a glossy sheen

Serves 4

Spice Roasted Duck ingredients: 1 duck. 1 hunch coriander. sea salt and freshly ground pepper. kitchen string. 3 tablespoons oyster sauce. 1 tablespoon kecap manis. 3 tablespoons sweet chilli sauce. 1 tablespoon sesame oil. 2 cloves garlic crushed. 1 tablespoon grated fresh ginger. 1 teaspoon Chinese 5 spice

Spice Roasted Duck recipe: Preheat the oven to 180C. Rinse the duck inside and out under cold running water and pull off any excess fat from around the tail. Season the cavity with salt and pepper and stuff with the coriander. Tie the legs together with kitchen string. Use a sharp knife to lightly score the skin on the breasts in a criss-cross pattern

Spice Paste: Combine all the ingredients in a bowl and set aside

To cook: Place the duck, breast side up on a rack set over a roasting dish and add 1 cm of water to the base of the dish Cook for 30minutes then turn the duck over arid roast for a further 33 minutes. There is no paste on the duck at this point. Reduce the oven to 1S0t. Brush the duck with some of the spice paste and place breast side down on the rack and roast for 1 hour. Baste the duck every 20 minutes with a thin layer of spice paste. Turn the duck over and continue to brush and roast for a further 1 hour. Rest lightly covered for 10 minutes

To serve: Carve the duck, discarding the coriander and serve with the following Cherry and Star Anise Relish. A bowl of hot steamed rice and cooked Asian greens tossed with a little sesame oil and oyster sauce make a great accompaniment too. By then, the spice roasted duck is ready