Aromatic and tasty, this traditional duck dish is sure to make everyone run to the dinner table.
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.
- Step 1
Combine the soy and hoisin sauces, sugar, garlic and Chinese five spice in a jug, and stir until well combined.
- 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.
- Step 3
Preheat oven to 200°C.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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