Name: Crisp-skinned duck with orange and five-spice
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1.8 kilogram whole duck; 3 oranges, halved; 2 fresh bay leaves; 4 cinnamon sticks; 1 1/2 tablespoon salt; 3 teaspoon five-spice powder; 1 tablespoon olive oil

Crisp-skinned duck with orange and five-spice

Fragrant with spices and sticky with orange juice, this crisp-skinned roasted whole duck makes a spectacular centrepiece for a special dinner.

Serves 4

Cook

Ingredients

1.8 kilogram whole duck

3 oranges, halved

2 fresh bay leaves

4 cinnamon sticks

1 1/2 tablespoon salt

3 teaspoon five-spice powder

1 tablespoon olive oil

Method

1.Rinse duck under cold water; pat dry inside and out with absorbent paper. Place duck in shallow dish. Cut one orange half into quarters; push orange quarters, one bay leaf and one cinnamon stick into duck cavity. Tie legs together with kitchen string; tuck wing tips under duck.

2.Combine salt and five-spice in small bowl. Rub duck with oil, then half the salt mixture. Cover; refrigerate 3 hours.

3.Preheat oven to 200°C/400°F.

4.Place remaining bay leaf, cinnamon and orange halves cut-side down, on rack in large shallow baking dish; place duck, breast-side down, on top. Roast, uncovered, 1¾ hours, turning duck and oranges every 30 minutes. Serve duck with reserved salt mixture.

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