Crispy 5-spice duck
Make this duck the day before the big day and heat up before your guests arrive!
Recipe credit: Bianca Strydom, Romy Wilson, Jan Ras
*Selected products are available online
Roast duck with shallots and apples
Serves: 4
Preparation: 15 minutes
Cooking: 40 - 45 minutes
Preparation: 15 minutes
Cooking: 40 - 45 minutes
INGREDIENTS:
- 1 Woolworths Free Range Duck with Chinese 5 spice
- fine salt, to taste
- 1 green apple, halved
- 3 shallots, halved
- olive oil, for drizzling
- 1/3 cup honey
- 1 T butter
- plum sauce, for serving
- spring onions, for serving
- sticky rice or mini pancakes, for serving (optional)
COOKING METHOD:
Score the fat on the duck and rub 1 T fine salt into the breast for extra-crispy skin.
Stuff the duck with the apple and place into a roasting pan with the shallots. Season the shallots with salt and drizzle with olive oil. Cover the pan with foil.
Roast at 180° C for 15 minutes, then remove the foil and roast for a further 30 minutes until the duck is tender. Grill the skin for the last 5 minutes of cooking time.
While the duck is roasting, prepare the 5-spice glaze. Heat the honey, butter and 5-spice sachet from the duck in a pan, then simmer for 3-5 minutes.
Carve the duck, serve with a side of plum, dipping sauce, spring onion curls and sticky rice or mini pancakes.
Cook's note: If the meat is a bit tough, cover with foil and roast for a further 15 minutes. This will allow the duck to steam and become more succulent. You can roast the duck the day before and heat up on the day. For extra-crispy skin, leave the duck uncovered in the fridge for 2 days before cooking to dry out the skin.
Stuff the duck with the apple and place into a roasting pan with the shallots. Season the shallots with salt and drizzle with olive oil. Cover the pan with foil.
Roast at 180° C for 15 minutes, then remove the foil and roast for a further 30 minutes until the duck is tender. Grill the skin for the last 5 minutes of cooking time.
While the duck is roasting, prepare the 5-spice glaze. Heat the honey, butter and 5-spice sachet from the duck in a pan, then simmer for 3-5 minutes.
Carve the duck, serve with a side of plum, dipping sauce, spring onion curls and sticky rice or mini pancakes.
Cook's note: If the meat is a bit tough, cover with foil and roast for a further 15 minutes. This will allow the duck to steam and become more succulent. You can roast the duck the day before and heat up on the day. For extra-crispy skin, leave the duck uncovered in the fridge for 2 days before cooking to dry out the skin.