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Roast duck
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Total Time:
2 hours 50 minutes
Crispy duck shines in stir-fries with zesty Asian dressing.
Ingredients:
  • 1 Gressingham duck giblets removed
  • 1 orange halved
  • a few sprigs fresh rosemary
  • a few sprigs fresh sage
  • 2 tablespoons Chinese five-spice
  • sea salt
  • freshly ground black pepper
  • 4 pak choi quartered
  • 200 g sugar snaps
  • 500 g medium egg noodles
  • 1-2 fresh red chililes deseeded and finely sliced
  • 2 tablespoons sesame oil
  • 1 lime juice of
  • 1 large bunch fresh coriander leaves picked
Instructions:
  • Preheat the oven to 180°C/350ºF/gas 4. Wash the duck inside and out and pat dry. Place breast-side up in a roasting tray, stuff with orange halves, rosemary, and sage. Mix Chinese five-spice with salt and pepper, rub all over the duck, then roast breast-side down for an hour. Remove the tray, spoon out the fat, strain, and cool. Turn the duck over, roast for another hour. Once the duck has cooled, cut into 4 portions, discard the carcass, and layer in a sterilized jar. Pour duck fat over, seal, and refrigerate for up to 2 weeks. When ready, roast at 200°C/400ºF/gas 6 for 20 minutes until crisp. Serve with noodles: boil pak choi, sugar snaps, and noodles for 4 minutes. Toss with chilli, sesame oil, lime juice, and coriander. Serve with the duck. Optional: For immediate consumption, roast for 2 hours, then at 200°C/400ºF/gas 6 for 15 minutes.

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