Ingredients

The following ingredients have 6 Servings
  • 1 Gressingham duck giblets removed
  • 1 orange halved
  • a few sprigs fresh rosemary
  • a few sprigs fresh sage
  • 2 tablespoons Chinese five-spice
  • sea salt
  • freshly ground black pepper
  • 4 pak choi quartered
  • 200 g sugar snaps
  • 500 g medium egg noodles
  • 1-2 fresh red chililes deseeded and finely sliced
  • 2 tablespoons sesame oil
  • 1 lime juice of
  • 1 large bunch fresh coriander leaves picked

Instruction

  • Heat the oven to 180°C/350ºF/gas 4. Wash the duck, inside and out, and thoroughly pat dry with some kitchen paper. Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage.
  • Mix the Chinese five-spice with a good pinch of salt and pepper and rub all over the duck, inside and out. Turn the duck breast-side down and pop in the oven for an hour.
  • Remove the tray from the oven. Carefully spoon all the fat out of the tray and strain through a sieve into a bowl. Leave to cool. Turn the duck over and place it back in the oven for another hour.
  • After the duck has had 2 hours, remove the tray from the oven and, once again, spoon the fat out of the tray and into the bowl. Leave the duck to cool completely.
  • Once cool, cut the duck into 4 portions by carefully cutting off the breasts and legs, discarding the carcass. Place in a tall, sterilised jar and push down on the duck to make it a compact layer. Pour the duck fat over the duck, ensuring it is completely covered and seal the jar. Store in the fridge for up to two weeks.
  • When ready to use the duck, break and remove the fat layer – don’t throw it away though, keep it for roast potatoes. Place the duck in an oven heated to 200°C/400ºF/gas 6 for 20 minutes or until crisp and tender.
  • I love serving my duck with noodles. All that needs doing is to bring a pan of salted water to the boil. Add the pak choi, sugar snaps and noodles and cook for 4 minutes. Drain and toss with the chilli, sesame oil, lime juice, coriander leaves and some seasoning. Serve with the duck.
  • If you are going to eat the duck immediately, roast it for 2 hours as described above, then turn the oven temperature up to 200°C/400ºF/gas 6 and cook for another 15 minutes.