- 1 (about 2kg) whole duck, neck removed
- 5cm piece fresh ginger, peeled, thinly sliced
- 2 tablespoons dry sherry
- 2 tablespoons kecap manis
- 1 teaspoon Chinese five spice
- 1 tablespoon sea salt flakes
- 1 teaspoon ground szechuan pepper
- 1 tablespoon peanut oil
- 45g (1/4 cup) whole blanched almonds
- 1 bunch baby bok choy, quartered lengthways
- 1 bunch choy sum, coarsely chopped
- 1 tablespoon soy sauce
- Steamed jasmine rice, to serve
- Step 1Preheat oven to 200°C. Wash the duck inside and out under cold running water. Pat dry with paper towel. Use a metal or bamboo skewer to pierce the breast all over. Place the ginger in the cavity. Place the duck, breast-side down, in a large roasting pan.
- Step 2Combine the sherry, kecap manis and Chinese five spice in a small bowl. Brush half the sherry mixture over the duck. Roast, uncovered, in preheated oven for 30 minutes.
- Step 3Reduce oven temperature to 180°C. Remove duck from oven and turn breast-side up. Brush with half the remaining sherry mixture and roast for a further 45 minutes. Remove duck from oven and turn breast-side down. Brush with remaining sherry mixture and roast for a further 30 minutes or until the juices run clear when the thigh is pierced with a skewer. Turn the oven off. Transfer duck to a heatproof serving platter. Cover loosely with foil and return to the oven to keep warm.
- Step 4Meanwhile, heat a small frying pan over low heat. Add the sea salt flakes and szechuan pepper and cook, stirring, for 1 minute or until fragrant. Remove from heat and set aside.
- Step 5Heat half the oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Transfer to a plate. Heat the remaining oil in the wok over high heat until just smoking. Add the bok choy and choy sum and stir-fry for 3 minutes or until just wilted. Add the toasted almonds and soy sauce and stir-fry for 1 minute or until well combined and heated through.
- Step 6Use sharp kitchen scissors to cut the duck along either side of the backbone. Discard the backbone. Cut the duck in half again to make 4 equal portions. Place steamed rice in serving bowls. Top with almond mixture and pieces of duck. Sprinkle duck with the szechuan pepper mixture and serve immediately.
- High protein
- Low carb
- Low sugar
- Lower gi
Kecap manis is a thick, sweet, Indonesian soy sauce. It’s available from most supermarkets and Asian grocery stores.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Australian Good Taste