You won’t be able to resist licking your fingers after eating this sweet, sticky braised duck.
Ingredients
- 4 duck marylands (see notes)
- 3 garlic cloves, sliced
- 3cm piece ginger, cut into matchsticks
- 2 star anise
- 1/2 cup (125ml) Chinese rice wine (shaohsing)
- 1 cup (250ml) Massel chicken style liquid stock
- 1/3 cup (80ml) red wine
- 1/3 cup (80ml) soy sauce
- 1/4 firmly packed cup (55g) brown sugar
- 1 teaspoon Chinese five spice powder
- 600g potatoes, peeled, chopped
- Shredded spring onion, to serve
- Thinly sliced long red chilli, to serve
- Mint leaves, to serve
- Coriander leaves, to serve
Method
- Step 1Preheat oven to 180°C. Place duck, skin-side down, in a frypan over very low heat and cook for 15 minutes or until the fat has rendered. Turn and cook for a further 5 minutes or until browned all over.
- Step 2Transfer duck to a small roasting pan and drain all but 1 tablespoon fat from frypan (reserve the drained fat to roast the potatoes). Return frypan to medium heat and cook garlic and ginger for 1 minute or until fragrant. Add star anise, rice wine, stock, red wine, soy sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 5 minutes. Pour over duck, then sprinkle with five spice. Cover with foil and roast for 45 minutes.
- Step 3Meanwhile, to make the potatoes, bring potato to the boil in a saucepan of cold, salted water, then cook for 5 minutes or until par-boiled. Drain, then return potato to the pan and shake to roughen the edges. Heat 1/4 cup (60ml) reserved duck fat in a frypan over medium-high heat and fry potato, tossing, for 3-4 minutes until golden and crisp. Season and set aside.
- Step 4Increase oven to 220°C. Transfer duck to a clean oven tray and roast for a further 10 minutes or until duck is cooked through and skin is golden. Strain braising liquid into a saucepan, skimming excess fat from surface. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until reduced and thickened.
- Step 5Place duck on a platter, drizzle with sauce, garnish with spring onion, chilli and herbs, then serve with potato.
- Low carb
- Low kilojoule
Nutrition
2879 kj
Energy
33.8g
Fat Total
11.2g
Saturated Fat
4.8g
Fibre
19.9g
Protein
90mg
Cholesterol
1790mg
Sodium
24.5g
Carbs (sugar)
60.3g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s notes: Duck marylands (duck legs with the thigh attached) are from poultry shops and selected butchers.
- Author: Valli Little
- Image credit: Vanessa Levis
- Publication: Taste.com.au
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