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PAN TRAY ROAST DUCK WITH ORANGE & RHUBARB

Yields1 Serving

No time to brine a turkey or even have time to roast a full bird, fret not, this recipe is perfect for you and great for sharing.

 Whole Duck, cut into 8 pieces, 2-2.5kg
 Five Spice Powder, 1 teaspoon
 Rhubarb, cut into 3 inches, 3 stalks
 Brown Sugar, 60g
 Orange, thickly sliced, 1 no
 Orange juice, 400ml
 Sage Leaves, 10 leaves
 Sea Salt, as needed
 Crushed Black Pepper, as needed
1

Preheat oven at 200˚C. Line a roasting pan with foil and place a rack large enough to hold the duck on top. Pat duck dry with a kitchen towel.

2

Rub salt and five spice powder all over the duck and roast it until it turns golden brown in colour which will take about 35 minutes.

3

Meanwhile, combine sugar, orange juice, sea salt and crushed black pepper in a sauce pot and simmer until slightly thicken and reduced. Leave aside to cool.

4

Remove the rack and place the duck pieces on the tray. Scatter the rhubarb, orange slices, and half of the sage leaves around.

5

Reduce the oven heat to 160˚C. Pour the juice mixture over and continue to roast for another 30 minutes until the sauce is caramelized and the duck meat is tender.