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Duck and mandarin cups
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Five-spice duck with vibrant mandarin zest.
Ingredients:
  • 1.7kg frozen whole duck, thawed
  • 20.00 ml Chinese five spice
  • 3 spring onions (shallots), trimmed, thinly sliced
  • 1 mandarin, peeled, finely chopped
  • 60ml (1/4 cup) mandarin juice
  • 20.00 ml rice vinegar
  • 18.20 gm light olive oil
  • 10.60 gm light soy sauce
  • 12 small baby cos lettuce leaves
  • 55g (1/3 cup) roasted salted peanuts, coarsely chopped
Instructions:
  • Preheat the oven to 220C. Pierce the duck all over with a skewer and season generously with Chinese five spice and salt. Arrange the duck on an oven rack in a roasting pan, breast-side down. Pour water into the pan until it reaches 5cm up the sides. Roast for 30 minutes, then flip the duck to roast breast-side up for another hour until the skin is crispy. Allow it to cool slightly, then remove bones and excess fat. Finely chop the meat and skin and transfer to a bowl. Mix in the spring onion and mandarin.
  • In a small jug, mix together mandarin juice, vinegar, oil, soy sauce, and chili flakes. Pour this flavorful mixture over the duck and toss until well combined.
  • Place the lettuce leaves elegantly on a platter. Spoon the flavorful duck mixture onto the leaves. Sprinkle with crunchy peanuts for the perfect finish.

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