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Slow Roast Duck with Chinese Spice

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2.2-2.5Kg Oven-Ready Duck 
1-2 tsp five-spice powder 
90ml port 
2 tsp plain flour 
300ml Chicken Stock 
sea salt 
handful sage leaves and thyme sprigs
N.B. Items in bold are available from all MF outlets.
Preheat oven to 160 degrees Celsius. Rub five-spice powder into the duck skin, then generously rub the bird all over with sea salt.
Stuff the cavity with a handful of sage leaves and thyme sprigs.
Place the duck breast-up on a rack within a roasting tin and roast for 3 hours, decanting the fat into a bowl at hourly intervals for the first 2 hours.
Turn the oven up to 220 degrees Celsius and roast the duck for another 15 minutes to colour and crisp the skin.
Transfer the duck from the rack to a plate, tipping any juices back into the pan, and leave to rest for 15 minutes while you make the gravy.
Skim any excess fat off the roasting tray, add the port and simmer for several minutes until it is well-reduced, scraping up any sticky residue on the bottom. Stir in 2 tsp plain flour and allow to seethe for a moment, then gradually blend in 300ml chicken stock.
Bring to the boil and simmer for several minutes until rich and amalgamated. Season to taste and strain into a warm jug or gravy boat. Serve aside.
This dish can be served with cider-braised red cabbage and rosti potatoes.
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