In order to achieve nice crisp skin, the
duck needs to be dry. You could spend a few minutes, while you are heating
the oven, blow drying it with a hairdryer.
Ingredients :
Serves 4
1.5 kg
6
cloves
1
teaspoon
1/2 teaspoon
1/2 teaspoon
3
tablespoons
1
tablespoon
1
tablespoon
1
sprig
Duck
Garlic, crushed and chopped
Pepper
Salt
Five spice powder
Dark soy sauce
Sesame oil
Chinese rice wine
Spring onions (scallions), for garnishing
Method :
Place the duck in a shallow roasting tin
and prick it several times with a fork, to allow the fat to escape.
Pound all the remaining ingredients
together in a mortar and rub this marinade into the duck, making sure
every inch is covered.
Pour some into the cavity as well, then
refrigerate, uncovered, for at least 8 hours.
Roast the duck in a preheated oven, 200oC
(425oF), Gas Mark 7, for about 1 1/2 hours, until dark brown
and crispy.
Pour off the fat from the tin during the
roasting time.
Allow the duck to cool down at bit, then
cut it in half, through the backbone, using a cleaver or poultry shears.
Chop the breast into 5-6 slices, and joint
the legs.
Serve each piece of duck with some crispy
skin and rice.
