Asian-style glazed roasted duck
This Asian-style glazed roasted duck is perfect for many occasions – Chinese New Year, Valentine’s day, Mother’s Day, Anniversaries, Thanksgiving and Christmas – just serve it with appropriate side dishes! It’s steam-roasted so the meat is moist and succulent whilst the orange&honey glaze provides a nice, crispy skin.
Ingredients
Method
- Preheat the oven to 170°C.
- Pat-dry the duck. Put the half orange into the cavity together with the star anise and cinnamon.
- Prick the skin all over with a toothpick then place the duck ( facing downwards) on a wire rack resting on top of a baking tray half-filled with water.
- Put the tray with the duck in the middle of the oven and steam roast it for half an hour. Turn the duck over and roast for an hour.
- Meanwhile, peel the oranges and put the peels into a pan. Squeeze the orange juice out into the pan, then add the cinnamon, star anise, ginger and a cup of water. Bring to the boil and reduce it by half. Let it cool, then strain it into a bowl. Add the soy sauce and honey, mix well and set aside.
- When the duck is light brown, brush some of the orange &honey glaze all over it and bake for another 30-40 minutes, or until the skin is crispy and golden. Keep basting it every 10 minutes, be careful not to burn the skin!
- Let the duck rest for 10 minutes. Heat up the leftover glaze sauce, add some wine or stock and reduce it to a medium thick jus.
- Carve the duck and serve it with your side dishes and the jus.