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Clementine roast duck
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Total Time:
2 hours 32 minutes
Ingredients:
  • 2 clementines or oranges
  • olive oil
  • 1 x 2kg whole duck
  • 1 bulb of garlic
  • 10 cm piece of ginger
  • 3 tablespoons hoisin sauce
  • 300 g Brussels tops or kale
  • 4 x 60g nests of medium egg noodles
  • Sichuan chilli oil to serve
Instructions:
  • 1. Preheat the oven to 190°C/375°F/gas 5. 2. Finely grate the clementine zest into a pestle and mortar. Add a pinch of sea salt and black pepper and 1 tablespoon of olive oil. Crush until smooth. 3. Place the duck in a 25cm x 35cm roasting tray and coat it with the zesty oil. Add unpeeled garlic cloves and roughly chopped ginger inside the duck. Roast for 2 hours. 4. Lift the duck to let the garlic and ginger fall into the tray. Transfer the duck to a board, brush with 2 tablespoons of hoisin, and let it rest. 5. Spoon excess fat from the tray into a jar for later use. Use a fork to mash the garlic and ginger in the tray, discarding the skins. Heat the tray on the stove, add water, and scrape up any browned bits. 6. Add Brussels tops, stir for 5 minutes. Add noodles, tuck them under the greens, pour in 600ml of boiling water, and simmer for 5 minutes. 7. Peel and slice the clementines. Toss the noodles and greens with 1 tablespoon of hoisin, season, and add chili oil to taste. 8. Serve the noodles and greens with sliced clementine and duck. Drizzle with chili oil.

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