Ingredients:
1 duck, cut in half
2 Tbsp. Chinese five spice
1 tsp. Smoked Sea Salt
¼ tsp. red cayenne pepper
2 Tbsp. Medium to Robust Extra Virgin Olive Oil
1 c. mandarin juice
zest of 2 mandarin
6 Tbsp. Pomegranate Balsamic
2 star anise
1 cinnamon stick
¾ c.chicken or vegetable stock
I onion, quartered
3 garlic cloves, smashed
thinly sliced spring onions to serve
1 duck, cut in half
2 Tbsp. Chinese five spice
1 tsp. Smoked Sea Salt
¼ tsp. red cayenne pepper
2 Tbsp. Medium to Robust Extra Virgin Olive Oil
1 c. mandarin juice
zest of 2 mandarin
6 Tbsp. Pomegranate Balsamic
2 star anise
1 cinnamon stick
¾ c.chicken or vegetable stock
I onion, quartered
3 garlic cloves, smashed
thinly sliced spring onions to serve
Pre-heat oven to 160 C.
Pat skin of duck with paper towel until dry. Rub spice blend & salt into skin on both halves of duck.
In a large fry pan, over a high heat, add olive oil and fry duck, skin side down until skin is crispy and golden.
Meanwhile in a large baking dish add all other ingredients except spring onions. Place duck in the baking dish, cover and cook for 45 minutes - 1 hour. Baste the duck regularly. Once cooked, place on a large serving plate.
Strain the remaining liquids, skim oil from top and discard. Drizzle sauce over duck. Sprinkle with spring onion slices and serve with steamed rice.
