Twice-Cooked Duck

Name: Twice-Cooked Duck
Ingredients: 1 None duck (about 3 3/4 lbs); 1 tbsp peanut oil; 2 cloves garlic, peeled and crushed; 2 oz piece ginger, peeled, 1/2 inch piece grated, remainder thinly sliced; 2 tbsp sweet chili sauce; 1/4 tsp five spice powder; 3 cups chicken stock; 1 None orange, peeled; 2 tsp cornstarch; 2 tbsp brown sugar; 2 None scallions, chopped finely, plus extra, to serve; None None Bean sprouts, to serve; None None Baby spinach, to serve; None None Cilantro, coarsely chopped, to serve

14 ingredients

5 steps

Ingredients

1 None duck (about 3 3/4 lbs)
1 tbsp peanut oil
2 cloves garlic, peeled and crushed
2 oz piece ginger, peeled, 1/2 inch piece grated, remainder thinly sliced
2 tbsp sweet chili sauce
1/4 tsp five spice powder
3 cups chicken stock
1 None orange, peeled
2 tsp cornstarch
2 tbsp brown sugar
2 None scallions, chopped finely, plus extra, to serve
None None Bean sprouts, to serve
None None Baby spinach, to serve
None None Cilantro, coarsely chopped, to serve

Directions

1

Preheat the oven to 350°F. Place the duck in a roasting pan and cook, uncovered, for about 1 hour or until tender. Remove from the oven and allow to cool. Cut the duck in half lengthways and remove and discard the rib and back bones.
2

Combine the oil, garlic, grated ginger, chili sauce and five spice powder in small bowl and mix well. Place the duck in a shallow dish and brush with the spice mixture. Cover and refrigerate for 3 hours.
3

Preheat the oven to 400°F. Place duck, skin side up, on a wire rack over a baking dish. Bake, uncovered, for about 45 mins or until the skin is crisp.
4

Meanwhile, make the ginger sauce: Place the stock, whole orange and sliced ginger in a medium saucepan and simmer, uncovered, for about 30 mins or until the liquid is reduced to about 1 2/3 cups. Strain, discard solids and return sauce to the pan. Stir together cornstarch and 1/4 cup water until a smooth paste forms. Add the sugar, scallion and cornstarch mixture to the ginger sauce and bring to a boil, stirring, until thickened slightly.
5

Pour the ginger sauce over the duck. Serve with bean sprouts, baby spinach, scallions and cilantro.