Twice-Cooked Duck

Name: Twice-Cooked Duck
Ingredients: 1 duck about 3 3/4 lbs; 1 tablespoon peanut oil; 2 cloves garlic peeled and crushed; 2 ounces ginger piece, peeled, 1/2 inch piece grated, remainder thinly sliced; 2 tablespoons sweet chili sauce; 1/4 teaspoon five spice powder; 3 cups chicken stock; 1 Orange peeled; 2 teaspoons cornstarch; 2 tablespoons brown sugar; 2 scallions chopped finely, plus extra, to serve; bean sprouts to serve; baby spinach to serve; cilantro coarsely chopped, to serve

14 ingredients

5 steps

Ingredients

1 duck about 3 3/4 lbs
1 tablespoon peanut oil
2 cloves garlic peeled and crushed
2 ounces ginger piece, peeled, 1/2 inch piece grated, remainder thinly sliced
2 tablespoons sweet chili sauce
1/4 teaspoon five spice powder
3 cups chicken stock
1 Orange peeled
2 teaspoons cornstarch
2 tablespoons brown sugar
2 scallions chopped finely, plus extra, to serve
bean sprouts to serve
baby spinach to serve
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.