Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, five spice roast duck. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This Orange Glazed Roast Duck is the perfect duck recipe to make at home for cooks of any skill level. It is so easy and full of flavor! For this recipe, the whole duck is rubbed with aromatic Chinese Five-Spice, and the inside is rubbed with a mixture of orange zest, ginger, and garlic. Five-spice roast duck breast with bigarade sauce and cavolo nero.
Five Spice Roast Duck is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Five Spice Roast Duck is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook five spice roast duck using 4 ingredients and 6 steps. Here is how you cook that.
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The ingredients needed to make Five Spice Roast Duck:
- Take 4 duck legs
- Get Chinese five spice
- Make ready Salt
- Take cracked black pepper
Duck the family loves them, I decided to create an Asian influenced fresh duck dish, and serve it on a wrap. The duck I brought was a marinated Peking duck. My wife is from South Korea, she was the inspiration for making this dish, I hope you enjoy. Stuff the ginger, star anise, spring onions and garlic into the cavity of the duck.
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Instructions to make Five Spice Roast Duck:
- Place the duck legs in a bowl.
- Rub the duck well with all the other ingredients. Cover with clingfilm or place in a sealed bag and place in fridge and let it marinade for atleast 4 hours before cooking or overnight. Marinating it over night will give it a lot more flavour.
- When it's time to cook. Pre-heat oven to gas mark 4/350f/180c.
- Place the duck, skin facing upwards, on a grill with a drip tray close below. You want the air to circulate and the fat to drain off the duck as it slowly cooks leaving a nice and crispy skin.
- Transfer to the oven and cook for 1 1/2 to 2 1/2 hours. Baste the skin with the dripped fat every 20-30 minutes.
- Once its ready let it rest for 10 minutes before serving with your choice of sides.
My wife is from South Korea, she was the inspiration for making this dish, I hope you enjoy. Stuff the ginger, star anise, spring onions and garlic into the cavity of the duck. Use your knife to score the whole breast area of the duck in a diamond pattern. This version of roast duck is from China's Guangdong Province. Through an elaborate but uncomplicated three-step process, the bird is marinated, then blanched, basted and refrigerated and.
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