INGREDIENTS:
1 oven ready duck,
1 tablespoon of oil,
1 bunch of spring onions chopped,
150g ginger peeled and grated,
6 cloves of garlic peeled and sliced 3 star anise,
1 red chilli sliced,
2 tablespoons of Schzechuan peppercorns (optional)
2 tablespoons of Hoisin sauce, Good handful of fresh coriander chopped,
100ml soy sauce
FOR THE GLAZE:
3 tablespoons of honey or maltose, 1 tablespoon of boiling water
METHOD:
Place the duck into a large heatproof bowl and pour over a kettle full of boiling water. This tightens the skin. Pat the duck dry and tie one end with kitchen string. You need to hang the duck to dry for a few hours in a cool place – we used a
bamboo pole over the bath, but don’t forget to shut the bathroom door if you have curious pets! Pop a tray under the duck to catch any drips and leave it for 3-6 hours until the skin is nice and dry.
Then, place the duck onto a rack in a roasting tray - we used the Roastmaster Professional Roast ‘n’ Rack – and preheat the oven to 220°C/190°Fan/Gas mark 7. Heat the oil in a wok and add the spring onions, ginger, garlic, star anise, chilli and Schzechuan peppercorns. Fry for 2 minutes, stirring frequently. Add the hoisin sauce, soy sauce and coriander and fry for a further minute. Spoon this mixture into the cavity of the duck and secure with cocktail sticks. Then mix together the honey or maltose and water and brush some over the skin of the duck.
You’re then ready to roast the duck, which should initially be for 15 minutes in a really hot oven. Then brush over some more of the glaze and reduce the heat to 180°C/160°Fan/Gas mark 4. Roast the duck for a further 1-2 hours, brushing
on more glaze every 20 minutes or so, until it is golden and crisp and the juices run clear.