Sticky Asian Roast Duck
Duck is a great alternative to your standard roast chook, with bold, gamey flavours and succulent meat. To match the stand out taste you need to pair with a sweet or salty sauce such as my version of what was meant to be an Asian plum sauce. I used raspberry jam and hoisin for the basis of my creation, but use whatever sweet and spice filled sauces you have to come up with your own twist.
- 200g No added sugar raspberry jam
- 3 tbsp Hoisin
- 2 tbsp Soy sauce
- 1 tbsp Chinese five spice
- 1 large organge, skin peeled with peeler and halved
- Heat oven to 190C. Place duck in large bowl and stab with a knife about 2cm into the flesh and 4-5cm apart. Pour boiling water over the duck and shake off excess. Pat dry with paper towel. Place in pan with breast side up. Stuff cavity with halved oranges and half of peel.
- Mix sauce ingredients together, tearing up left over orange peel to smaller chunks. Baste duck with a quarter of the mixture and place in the oven to cook for 50 minutes, basting regularly.
- After the 50 minutes and last basting, roast for a further 20-30 minutes or until juices run clean when tip of knife inserted into breast and thigh meat.
- Take out and rest for 15 minutes.
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