TO DRINK: An aromatic white, like GewÜrztraminer or an off-dry Reisling, loves Asian flavoursDitch the usual roast chicken for something a bit more special and see just how easy it is to achieve an Asian spiced duck at home for family and friends.
Chinese spiced duck
- 1,5kg whole duck
- 100ml soya sauce
- 5ml (1 tsp) dried chilli flakes
- 100ml honey
- 5ml (1 tsp) Chinese five spice powder
- 30ml (2 tbsp) dry sherry
- 8cm fresh ginger, peeled and grated
Wash the duck and pat dry with paper towel. Prick the duck all over.
Bring a large pot of water to the boil and place the duck in the boiling water for 1 minute. Remove from the boiling water, drain well and pat dry with paper towel. Place a wire rack in a large baking dish and place the duck on top of the wire rack. Refrigerate for at least 2 hours to dry the skin out.
Remove the duck from the fridge and place in a preheated 200°C oven. Bake for 15 minutes.
In the meantime, place the soya sauce, chilli, honey, Chinese five spice, sherry and ginger in a small saucepan and bring to the boil. Reduce the heat and simmer for 3 – 5 minutes.
Remove the duck from the oven and drain any excess fat from the baking tray. Spoon half the glaze over the duck and roast for 35 minutes. After 35 minutes, spoon the remaining glaze over the duck and roast for a further 30 minutes.
Allow the duck to rest for 10 minutes before carving.
Slice the duck up and serve with traditional Chinese pancakes, sliced spring onions, fresh chilli and coriander.