Twice-cooked sticky duck

Prep: 20 mins Cook: 2 hrs plus overnight chilling

Easy

Serves 6

This recipe for tender, juicy duck with a honey glaze is staggered and takes out all the stress of doing it on the day

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal381
  • fat19g
  • saturates5g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein46g
  • salt1.3g
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Ingredients

    For the duck

    • 1 strip pared orange zest
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 6 duck legs
    • 6 garlic cloves, smashed
    • thumb-sized piece ginger, sliced
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 ½ tsp Chinese five-spice powder
    • 100ml dark soy sauce
    • 1 tbsp oyster sauce
    • 1 tbsp golden caster sugar
    • 50ml Shaohsing rice wine

    To glaze

    • 1 tbsp honey
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • ½ tsp Chinese five-spice powder

    To serve

    • halved and sliced cucumber
    • coriander leaves
    • sliced chilli
      Chillies

      Chilli

      chill-ee

      Part of the capsicum family, chillies come in scores of varieties and colours (from green…

    • cooked rice
      Rice

      Rice

      r-eye-s

      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    Method

    1. The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months.

    2. The next day, remove all the fat from the stock, pour 400ml into a pan and simmer down by a third, or until intensely flavoured. The remaining stock can be frozen and used another time to poach meat or poultry.

    3. Heat oven to 220C/200C fan/gas 7. For the glaze, mix 1 tbsp of the reduced stock with the honey and five-spice. Put the duck legs on a baking tray, skin-side up, and roast in the oven for 25-30 mins until they are hot and the skin is lacquered.

    4. Arrange some cucumber on a serving platter with the duck on the side, then scatter over the coriander. Add some sliced chilli to the simmered stock and serve on the side for spooning over the rice. Serve with our steamed pak choi.

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    Comments (2)

    koolk_2009's picture
    5

    This was delicious, really soft duck and tasty sauce. Was pretty easy to make even though you have to plan in advance. I managed to make it one day. The skin didn't crisp up very well so I removed it and crisped it separately. Will definitely make it again.

    hannahspruijt's picture

    This looks amazing, can't wait to try it! Looks similar to a recipe that used to be on this site (five spice duck breasts) which I've not seen for a while and which remains my husband's favourite meal... Maybe this will top it??

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