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Tamarind and orange roast duck with warm pear salad
Tamarind and orange roast duck with warm pear salad
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Festive roast duck salad with juicy pears is a must-have for Christmas feasting.
Ingredients:
  • 1 (about 1.2kg) whole fresh duck, neck removed
  • 1/2 orange, cut into 6 wedges
  • Pinch of salt
  • 80ml (1/3 cup) honey
  • 42.00 gm fresh orange juice
  • 40.00 ml tamarind concentrate
  • 4 ripe pears
  • 35g (1/3 cup) walnut halves
  • 80g baby Asian greens
  • 42.00 gm fresh orange juice, extra
  • 21.00 gm soy sauce
  • 18.20 gm peanut oil
  • 1 garlic clove, crushed
Instructions:
  • Preheat your oven to a toasty 220°C. Rinse the duck inside and out with cold water, then dry it gently with a paper towel. Poke the breast all over with a metal skewer. Stuff the cavity with orange wedges and tie the legs together with kitchen string. Sprinkle salt all over the duck. Arrange the duck on its side in a roomy roasting pan.
  • Roast duck in a preheated oven for 20 minutes. Drain excess fat from the pan, flip the duck, and roast for an additional 20 minutes. Drain excess fat again and reduce oven temperature to 190°C.
  • In a small saucepan, mix honey, orange juice, and tamarind. Bring to a boil over medium-high heat, then simmer on medium heat for 2 minutes until slightly reduced. Remove from heat.
  • Coat duck generously with honey mixture and place breast-side up in the pan. Surround the duck with pears and roast for 1 hour, basting every 15 minutes, until pears are tender, duck is golden brown, and juices run clear when thigh is pierced. Enjoy your delicious duck dinner straight from the oven!
  • Toast walnuts in a small frying pan over medium heat for 2 minutes until fragrant. Allow them to cool for 5 minutes, then roughly chop.
  • Halve the pears, then slice each half into 4 wedges. Combine them with the baby Asian greens in a large bowl. In a separate small bowl, mix the extra orange juice, soy sauce, oil, and garlic until well blended. Season with salt to taste.
  • Drizzle the pear mixture with zesty orange dressing and mix gently. Spread it elegantly over a large serving platter. Remove the string from the duck's legs and carefully use kitchen scissors to separate the duck along both sides of the backbone. Discard the backbone and cut each duck half into 3 pieces. Arrange the duck pieces over the pear salad and sprinkle with crunchy walnuts. Serve right away.

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