Fancy something a little different for your Sunday roast? How about a juicy roast duck? Coat the skin in oriental spice and a sticky glaze for a lovely depth of flavour
- 2.2kg Gressingham duck, with giblets
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 tsp sea salt
- 2-3 tsp Chinese Five Spice powder
- Thumb-sized piece of fresh root ginger, peeled
- For the glaze
- 1 tbsp soft brown sugar
- 2 tbsp clear honey
- 1 tbsp soy sauce
Remove the giblets from the duck (and keep them). Prick the bird all over with a fork. Put it on a cooking rack in the sink and pour over a kettleful of boiling water. Pat the skin dry with kitchen paper. Shake the soy sauce into the duck cavity. Rub the oil, then salt and spice powder into the duck’s skin. Leave in the fridge overnight if possible. Set the oven to 200°C/400°F/Gas Mark 6. Roast the duck, with the neck and heart in the roasting tin, below the centre of the oven, for 30 minutes. Drain the fat from the tin (and keep it). Roast the duck for an hour.
Mix the ingredients for the glaze and brush half of it over the duck and cook it for 10-15 minutes, brushing the remainder of the glaze on after 10 minutes.
Take duck out of the oven, cover loosely with foil and leave to rest for 15 minutes. Pour cooking juices into a pan, then skim off the fat, adding it to the rest of the reserved fat for use later.
Meanwhile, cut the ginger into fine strips. Heat 2 tablespoons duck fat in a pan and cook the ginger until it turns crispy. Use as a garnish on the duck.
Any left-over duck fat can be used for roasting delicious roast potatoes