James Tan

Lacquered Duck

serves 4-5 people as a main course

Ingredients

2.5 - 3kg roasting duck
1tbsp cooking salt
1/4 cup chinese cooking wine or sherry
3tbsp honey
1tbsp light soy
1tbsp hoi sin
2tbsp finely grated ginger
1/2tbsp five spice powder
1tbsp freshly ground sichuan peppercorns
3 pieces star anise

Method

Wash duck inside and out and dry thoroughly with absorbent paper or with a hair-dryer then rub all over with hoi-sin, salt, five spice and sherry.

Insert remaining ingredients into body cavity and close incision by stitching with a skewer. Pre-heat oven to moderate and half-fill a roasting pan with hot water.

Put rack in the pan resting the duck with the breast facing upwards. Roast for 1/2 hour before dropping temperature to around 120-150 deg C.

Check duck and roast for another 45 minutes to 1 hour.

Carve duck and discard any excessive fats.

Fry 2tbsp finely sliced shallots in a hot wok, add the remaining roasting jus with 1/2 cup of light soy to make a light bodied sauce for the duck.

Serve with lightly blanched chinese greens.