Tuesday, December 13, 2016

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.

Hoisin and Chinese five spice duck with onion wedges
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

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.

Related Posts:

  • Christmas colchester pudding“Wow your guests with this show-stopper of a pud – a magic alternative to the traditional trifle. Try colouring your meringue for an extra special, festive twist. ” 100 g tapioca 600 ml milk vanilla extract 150 g caste… Read More
  • Vegan chocolate tart with rhubarb“You won’t miss the dairy in this rich, decadent tart, which is beautifully offset by tangy rhubarb. ” 150 ml soya milk 4 cardamom pods 4 tablespoons sugar 1 tablespoon cornflour 250 g dark vegan chocolate (70%) 1 … Read More
  • Triple chocolate trifle 2 large free-range eggs 1 large free-range egg yolk 150 g sugar 100 g flour 50 g cocoa dark chocolate (70% cocoa solids) CHOCOLATE MOUSSE 75 g butter 150 g dark chocolate 3 large free-range egg whites 150… Read More
  • Neapolitan Easter tart“Cooked wheat, also called wheat berries or grains, comes in a jar or can and is available from delicatessens. ” 1 x 400 g jar of cooked wheat 120 ml milk ½ teaspoon vanilla extract 1 lemon 250 g ricotta chees… Read More
  • Fridge cake“This is a super-indulgent and rich cake. Serve in small slices with an after-dinner espresso for a decadent treat. ” 300 g amaretti biscuits 150 ml sour cherries 200 g shelled pistachios 50 g desiccated coconut 400 … Read More

0 comments:

Post a Comment