Cantonese Roast Duck

The recipe

Instructions

1. 1
   Pat the duck legs dry. Score the skin lightly. Rub all over with five spice and salt.
2. 2
   Place skin-side up on a rack over a tray. Roast at 180°C for 75 minutes until the skin is crisp.
3. 3
   Meanwhile, simmer soy, honey, vinegar, crushed garlic, ginger and star anise in a small pan for 5 minutes.
4. 4
   In the final 15 minutes of roasting, brush the duck with glaze 3 times to build a sticky lacquer.
5. 5
   Rest 5 minutes. Carve, serve over rice with spring onions and any pan juices spooned over.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.