Oriental Style Crispy Skinned Roast Duck

2013-02-22 19.57.42

We had lunch with friends a few weeks back and they mentioned they’d had an Oriental style crispy duck for tea the night before. Call me single minded but I couldn’t stop thinking about it as it was a fave of mine when I used to eat take-aways. Between going primal and being diagnosed with food intolerances (including MSG) it’s safe to say that Chinese food now has to be cooked from scratch. I finally had the opportunity to make this duck last weekend, and am pleased to say that it tasted great.

Whole duck weighing approx 2kg
Tbsp Chinese five spice powder
2 tsp honey
Tsp sesame oil
Tsp salt

– if your oven isn’t very clean I would recommend giving it a good scrub as duck produces a lot of fat. Many people actually kill their ovens in the cooking process, so ensuring it’s nice and clean beforehand will put you ahead of the game as it were

– when you’re ready to start cooking, preheat the oven to 200 degrees

– get a large roasting tray with rack, and place your duck on the rack. Remove any giblets and give it a once over with kitchen towel

– using a knife or sharp skewer make little pricks in the skin all over the duck

– mix the oil, salt, honey and five spice together in a little bowl and rub all over the duck skin, ensure you have everything completely covered

– roast for 30 mins, then turn the oven down to 160 and continue cooking for a further 90 mins. Baste your bird every half an hour

– remove from the oven and rest for 30 mins before serving



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