From Facebook.
Prepare day before:
• A) In a bowl, mix 5g of five star spice and 5g of salt. (If you want more mix, the ratio is 1:1) Leave to one side.
• In a bowl add 3-4 bay leaves, 3-4 aniseeds & 2 cardamon sticks. Cover with dark soy sauce and leave to soak for 3 hours.
• Clean the duck inside.
• Using 2 litres of hot water, pour over the duck slowly to tighten the skin. (I used 1 litre at front and 1 litre at back). Make sure to cover the parts under the wings and legs .
• Pluck out any feathers with tweezers.
• Using kitchen towel, pat dry the duck inside and out.
• Cover with kitchen foil and leave in the fridge for 3 hours.
• Pat off any excess water.
• Using mix from bowl A, pour into the inside and make sure you rub it in thoroughly.
• Using a brush, use the mix from bowl B to brush the sauce onto the duck and remembering to cover under the wings and legs.
• Chop and smash half an onion and ginger. Use the remains from bowl B to stuff into the duck.
• Use skewer sticks to "stitch" the end up so the mix doesn't fall out.
• Cover up with foil again until the next day.
• When ready to cook, being duck out to keep at room temperature. (I did this am hour before I was ready to cook)
• Pat dry any excess water.
• Preheat oven at 180 Celcius / 365 F degrees.
• Put in over for 30 mins at 180 degrees.
• Bring out and using a soft brush, brush honey on the top.
• Back in the oven for 30 minutes.
• Turn it over, repeat with honey and oven for 30 mins x 2 times.
• Total cooking time is about 2 hours depending on size of duck.
No comments:
Post a Comment