Roast duck with chinese flavours
Instructions:
- We’re going to cheat a bit by making use of an oven bag to speed up the cooking. The bag also keeps the duck very moist.
- 1 roasting duck, about 1.8 kg (3½ lb);
- 2 tablespoons light soy sauce;
- 2 tablespoons hoisin sauce;
- 2 cloves garlic, crushed;
- 2 teaspoons finely grated ginger;
- 1 tablespoon honey;
- 1 tablespoon smooth peanut butter;
- 1 teaspoon sesame oil.
- Wash the duck and dry on paper towels. Cut off the tail and the oil glands on either side of it. Combine the remaining ingredients and rub some of the mixture both inside and outside the duck, reserving the rest for serving as a sauce.
- Put the duck into an oven bag, following the manufacturer’s directions about making a few holes in the bag. Leave the duck to marinate for 1 hour.
- Preheat the oven to 190 C (375 F) and place the duck in a roasting pan with the breast down. Roast for 50 minutes, then turn the duck so the breast is upwards. Continue to roast for 1 hour.
- Remove the duck from the bag, carve into thin slices and serve hot with the remaining marinade as a sauce. If you serve small pancakes to wrap pieces of duck in with slivers of spring onion, the dish seems almost like Peking Duck, with far less effort.