Ready in 1 hour, 55 minutes | Serves 6
- 1/2 Onion quartered
- 1 Orange quartered
- 1 Fresh Duck
- Chinese 5 spice
- Star anise
Cut neck off duck. Place onion & orange inside.
Tie a noose of butchers string around tail, over legs & tie, under wings, then back to legs & fasten. Sprinkle seasoning & spices on bird.
Bake in a tray in a moderate oven for I hr covered then 1/2 hr uncovered. The general rule of thumb is 1 hr per kilo of bird.
If you want a slow roasted duck, which produces a more tender meat bake for 4 hrs uncovered at 160º.
Use roasted duck for a red curry or in a crepe as an entree.
For a duck crepe cut into small pieces then place in a crepe which has been rolled then brushed with hoisin sauce. Re heat in the microwave if necessary.
Serve with base dressing sauce with a little 5 spice.
Recipe courtesy of 3 Seeds Cooking School.