Name: PAN TRAY ROAST DUCK WITH ORANGE & RHUBARB
Ingredients: 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

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PAN TRAY ROAST DUCK WITH ORANGE & RHUBARB

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.

Yields1 Serving

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

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.

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.

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.

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

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.

Ingredients