CHINESE DUCK

 

CHINESE DUCK

Serves 10

8.5 Syns for the whole recipe

This is a take on Crispy Duck but, unfortunately, without the skin! 

2 tbsp. dry sherry - 2 Syns (guessing at this slightly because 50ml dry sherry is 3 Syns)
2 tbsp. rice vinegar
1 tbsp. freshly grated root ginger
2 star anise - 0.5 Syns (again, a guess as fresh or cooked star anise is 1.5 Syns per 100g)
2.3 kg whole duck
2 tsp. Chinese five-spice powder
6 level tsp. runny honey - 6 Syns
Half a cucumber, deseeded and cut into matchsticks
8 spring onions, trimmed and shredded

Bring 1.5 litres of water to the boil in a large, deep pan and add the sherry, rice vinegar, ginger and star anise.
Lower the duck into the pan, ensuring it is all submerged. Remove from the heat and leave to stand, in the water, for 15 minutes.
Remove the duck from the pan and drain.
Remove the star anise from the pan and place inside the duck.
Put the duck on a large plate and pat with kitchen roll until completely dry.
Gently pinch the skin all over to loosen, then prick with a skewer and rub in 2 tsp. of salt.
Place the duck, uncovered, at the bottom of the fridge, away from any other food (cross-contamination), for 2 hours or overnight.
Pre-heat the oven to 190C/Gas 5.
Combine the five-spice powder and honey.
With a pair of scissors, snip a few slashes into the skin of the duck, to allow some of the marinade to seep through because, unfortunately, we won't be eating any skin. 
Brush the honey mixture over all the duck, concentrating on putting a thicker layer over the slashes.
Place the duck on a rack (maybe use the grill pan rack) set over a deep roasting tin.
Roast for 1 hour 30 mins to 2 hours, turning over halfway through. Check it is thoroughly cooked through by piercing the thickest part of a leg with a skewer and making sure the juices run clear.
Remove the duck from the oven and leave to rest for 10 minutes.
Remove all the skin and carve or shred the meat, using two forks.
Place the duck on a warmed serving plate, garnished with the cucumber and spring onions.


If cooking for two, prepare one duck leg, following the method above but using half the ingredients and roast for an hour at 180C/Gas 4.

Lovely served with plum sauce - 1.5 Syns per level tbsp.