- whole duck,
- 150ml fresh orange juice (keep the oranges for "stuffing"
- 4 tbs light soy sauce.
- 1 stick of cinnamon
- 1 star anise
- home-made rosehip chili jelly for glazing (honey would just do the job!
Preheat the oven to 200'C.
First of all, clean and pat dry the duck, and prick the skin well with fork, set aside. Press 3 large oranges to obtain about 150ml of its juices. Add soy sauce to the orange juice, and mix well.
Pour the mixture over the duck and put the breast side down, and let it marinate for at least an hour in a bowl. Stuff the pressed oranges into the cavity of the duck, add a piece of cinnamon, and one star anise. Turn the duck occasionally to marinate the rest of the body.
Once ready, put the duck in a large roasting tin (without the wire rack). Roast it breast side down for around 25 min. Turn the duck over and roast it for further 10 mins (breast side up). Turn it again (breast side down) and roast for another 10 mins. Baste the duck with the sauce frequently.
Then turn the duck around again, and roast for around 35-40 mins. Baste the duck with the sauce frequently. Remove any excess fat if necessary. Prick the duck breast, if the juices come out clear, the duck is almost ready!
Brush honey (in this case, rosehip jelly) generously over the skin, and roast for further 10 mins until the skin is nicely caramelised.
Remove the duck from oven and lift the duck to a plate,cover with foil to rest for around 10 min.
Pour the juice from the roasting tin and lightly reduce the juice in a sauce pan and set aside as gravy for the meat.
Serves the duck with roast vegetables, or for an oriental twist, serves it with blanched pak choi (1 min in boiling water).
Note: In the picture, some of the orange sauce used as the sauce for the linguine.