Five-spice roast duck with clementines and port
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 (about 2kg) duck
- 1 tbsp olive oil
- 3 tbsp Chinese five-spice
- 3 clementineszested and juiced
- 250ml port
- 150ml chicken stock
Nutrition:
- kcal927
- fat73.9g
- saturates21.5g
- carbs8.9g
- sugars8.7g
- fibre0.3g
- protein39g
- salt0.5g
Method
step 1
A few hours before cooking (or the day before), put the duck on a rack over a roasting tin and pour a kettle of boiling water over the duck. Cool and pour away the liquid, then leave uncovered for 2 hours in the fridge – this is to help achieve a crispy skin later. When you are ready to roast, pat dry with kitchen paper and lightly prick the skin all over with a small knife – this allows more fat to render from the duck.
step 2
Heat the oven to 200C/fan 180C/gas 6.Mix the olive oil, five-spice and clementine zest with some seasoning in a bowl, and rub all over the duck. Juice the clementines.
step 3
Roast the duck for 1 hour. If it looks too brown, cover it with foil. Roast for another 30 minutes. Put the duck onto a plate, cover with foil and rest for 30 minutes. Pour off the duck fat into a heatproof bowl, and add the port and chicken stock to the roasting tin, scraping off any sticky bits. Pour into a pan and cook on the hob until reduced slightly. Stir through the clementine juice, season and strain. Serve the sauce with the roast duck.
