Holiday Menu, Recipe 1 - Festive Orange Duck
My friend, Michael, first introduced me to the joys of this dish against the backdrop of roaring log fires, giggling friends, full glasses of wine and dozing basset hounds. Don’t worry, the hounds and log fires aren’t a prerequisite to a delectable duck meal, but the addition of friends and a glass of vino certainly won’t do any harm.
This simple crowd pleaser goes well with pancakes, chopped fresh spring onion, cabbage and mini corn with generous sprinkling of coriander. I usually buy a packet of pancakes to make this dish even easier. However, should you not be able to find them in your supermarket, you can order them from your local Chinese take away or even make them yourself.
Take it a step further this festive season by stuffing the duck with oranges.
- 2kg whole duck
- 1 tsp Chinese five spice (Look out for the tub pictured below at your nearest Woolies, if China town is a bit too far out.)
- ¼ cup honey
- ¼ cup sweet chilli sauce
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tsp sesame oil
- Preheat oven to 180C
- Place the duck into a large roasting pan, rub all over with the Chinese five spice and roast for 2 hours
- While the duck is roasting, combine all the sauce ingredients in a serving bowl and refrigerate
- Once cooked, serve the duck immediately with the dipping sauce. Don’t bother to carve the duck. Place it in the middle of the table in all its glory and let your guests tear at it with two forks
- Serve with pancakes and your choice of accompaniments.