Name: Twice-cooked duck
Cook time: 135 min
Total time: 135 min
Yield: 4
Ingredients: 1.7 kilogram duck; 1 tablespoon peanut oil; 2 clove garlic, crushed; 1 centimetre piece fresh ginger (5g), grated; 2 tablespoon sweet chilli sauce; 1/4 teaspoon five-spice powder; 3 cup (750ml) chicken stock; 1 orange (300g), peeled; 50 gram piece fresh ginger, sliced thinly; 2 tablespoon brown sugar; 2 green onions, chopped finely; 2 teaspoon cornflour; 1/4 cup (60ml) water

Ingredients

1.7 kilogram duck

1 tablespoon peanut oil

2 clove garlic, crushed

1 centimetre piece fresh ginger (5g), grated

2 tablespoon sweet chilli sauce

1/4 teaspoon five-spice powder

3 cup (750ml) chicken stock

1 orange (300g), peeled

50 gram piece fresh ginger, sliced thinly

2 tablespoon brown sugar

2 green onions, chopped finely

2 teaspoon cornflour

1/4 cup (60ml) water

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.Place duck in baking dish. Bake, uncovered, about 1 hour or until tender; cool. Cut duck in half lengthways; remove and discard rib and back bones.

3.Combine oil, garlic, ginger, sauce and fivespice in small bowl; mix well. Place duck in shallow dish; brush chilli mixture over duck. Cover; refrigerate 3 hours.

4.Preheat oven to 200°C/180°C fan-forced.

5.Place duck, skin-side up, on wire rack over baking dish. Bake, uncovered, about 45 minutes or until skin is crisp.

6.Meanwhile, make ginger sauce. Place stock, whole orange and ginger in medium saucepan; simmer, uncovered, about 30 minutes or until liquid is reduced to about 1½ cups. Strain; return strained sauce to pan. Add sugar, onion and blended cornflour and the water; stir over heat until mixture boils and thickens slightly.

7.Pour ginger sauce over duck; serve with bean sprouts, baby spinach, green onion and coriander, if desired.

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Ingredients

Method

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