Chinese Roast Duck

John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 4 with leftovers

Nutrition per serving

• Kcalories

  1387

• Protein

  58g

• Carbs

  46g

• Fat

  109g

• Saturates

  30g

• Fibre

  0g

• Sugar

  45g

• Salt

  0.65g

Ingredients

• 2 ducks
• 140g caster sugar
• 6 star anise seeds
• large piece ginger, sliced
• small bunch spring onions, roughly chopped
• 2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
• 3 tbsp red wine vinegar

Directions

1. The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
2. In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
3. To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins-the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Categories: Cuisines, Events, Meat