Hoisin and Chinese five spice duck with onion wedges

Aromatic and tasty, this traditional duck dish is sure to make everyone run to the dinner table.

• 60ml (1/4 cup) soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon Chinese five spice
• 1 (about 1.2kg) duck, neck removed
• 3 medium (about 600g) brown onions, cut into 6 wedges each
• 2 teaspoons peanut oil
• 2 6cm cinnamon sticks, crushed
• 1 teaspoon salt
• 120g (3/4 cup) raw unsalted peanuts

Energy 1475kJ	Fat saturated 4.00g
Fat Total 19.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 14.00g	Dietary Fibre 5.00g
Protein 30.00g	Cholesterol 139.00mg
Sodium 1311.78mg

All nutrition values are per serve.

1. Step 1

   Combine the soy and hoisin sauces, sugar, garlic and Chinese five spice in a jug, and stir until well combined.

2. Step 2

   Place the duck in a large ceramic or glass dish and pour over the soy mixture. Cover with plastic wrap and place in the fridge for 8 hours or overnight to marinate, turning occasionally to coat in the mixture.

3. Step 3

   Preheat oven to 200°C.

4. Step 4

   Place the onion wedges and oil in a large roasting pan and gently toss until well coated. Drain the duck, reserving the marinade and place, breast-side down, on the onions.

5. Step 5

   Place the marinade in a small saucepan and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2 minutes or until mixture thickens. Remove from heat and set aside for 5 minutes to cool slightly.

6. Step 6

   Place the cinnamon sticks in the cavity of the duck. Brush the duck evenly with the marinade. Cook in preheated oven for 30 minutes.

7. Step 7

   Reduce oven temperature to 180°C. Turn duck over and sprinkle the breast evenly with the salt. Cook, brushing occasionally with the pan juices, for a further 55 minutes or until the juices run clear when the thigh is pierced with a skewer.

8. Step 8

   Meanwhile, spread the peanuts on a baking tray and place in the oven. Cook for 10 minutes or until peanuts are toasted and aromatic. Remove from oven and set aside.

9. Step 9

   When the duck is cooked, remove from the oven and transfer to a plate. Cover loosely with foil and set aside for 10 minutes to rest. Combine the peanuts and onion wedges in a large bowl. Use sharp kitchen scissors to cut along either side of the duck backbone and discard the backbone. Cut each duck half into 3 pieces and serve immediately with the onion wedges and peanuts.

Duck and ginger broth with rice noodles

You can prepare the duck up to the end of step 2, 1 day ahead. Continue from step 3, 2 hours before serving.