Spiced Orange-Glazed Duck
East meets west in this Chinese Lunar inspired dish.
(Credit to @yorkshire.foody)
- Glazed Duck
- 2 x Gressingham duck legs
- 1 tsp 5-spice
- Juice 2 oranges
- Zest 1 orange
- 4 tbsp dark soy sauce
1½ tbsp Hilltop Blossom Honey
- pinch of chilli flakes
- 200g Parnsips (peeled and shaped)
- 30g butter
- 100ml vegetable stock
- Chopped Tarragon
- 20g butter
- 320g carrots, peeled and sliced
- 2 star anise
- 200ml veg stock
- splash of milk or cream
- Squeeze of lemon juice
- 1/2 tbsp sesame oil
- 3cm ginger
- 200g pak choi, quartered
- 1/2 tbsp dark soy sauce
- Dry skin of the duck and prick all over. Season with salt.
- Place in a roasting tin in an oven for 90 mins at 160C Fan. Baste frequently with pan juices.
- Whisk orange juice & zest, soy, honey, & 5 spice and chilli flakes and add to a pan. Bring to a simmer and cook until you have a syrupy consistency. Brush over the duck every 10 mins for the last 30 mins cooking time.
- Place the parnsips in a hot pan with butter and leave to caramelise for 5 mins.
- Carefully turn it over, add herbs, stock and, loosely cover and cook in the oven with the duck for 30 minutes or until cooked through.
- Melt butter in a pan. Add carrots, and star anise. Slowly cook for 10 mins. Pour in the stock and bring to the boil, simmer for 10-15 mins until cooked.
- Add in the milk or cream, bring back to the boil and simmer for 1 min. Remove from the heat, take out the star anise and stir through the lemon juice. Season to taste, then blitz until as smooth as possible.
- Heat the oil in a wok, stir-fry the ginger for 1 min. Add the pak choi and stir-fry for 4-5 mins. Pour over the soy and cook for a further minute or until wilted.
- Plate and drizzle with the remaining glaze.