Slow-roasted crispy duckling

By: Michael Caines From: Market Kitchen

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This recipe is classed as intermediate

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3.04 / 5 (28 votes cast)

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Prep time:
30 min
Cook time:
2 hrs
Serves:
4

Michael Caines’ duck dusted with Chinese five-spice powder comes with sweet honey vinaigrette as a dipping sauce

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Ingredients

  • 1 large duck, about 2.5kg
  • 4 tbsp chinese five spice
  • 1 kg king edward potatoes, peeled and quartered

For the honey vinaigrette

To serve

  • splashes vegetable oil, for frying
  • handfuls pak choi, leaves only
  • handfuls steamed green beans
  • 1 tbsp toasted sesame seeds
  • sesame oil
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat the oven to 170C/150C fan/gas 3.

2. Rub the Chinese five-spice powder into the duck’s skin along with a little salt and then place on a deep roasting tray. Cook in the oven for about 2 hours, spooning any fat released from the duck back over from time to time until the duck is crisp and brown. After an hour of cooking, drain the fat from around the duck and tip it into a separate roasting tray.

3. Add the potatoes to the roasting tray and place in the oven. Cook for about one hour until the potatoes are golden-brown and crunchy on the outside, and soft in the middle, turn half way through cooking.

4. Towards the end of the duck cooking time, turn up the heat and baste the duck and potatoes with the rendered fat to make the skin of the duck and the outside of the potatoes crisp.

5. Remove the duck from the oven and leave to rest, covered in a warm place, for 15 minutes before serving. Keep the potatoes warm too.

6. For the honey vinaigrette: put the honey, five-spice powder and mustard in a small bowl and mix well. Whisk in the balsamic vinegar, white wine vinegar and soy sauce. Using a hand-blender or whisk, add the olive oil gradually and season with salt and pepper to taste.

7. For the greens: heat the oil in a frying pan or wok on a medium high heat and then add the pak choi and a splash of water. Once it has started to wilt, about 1-2 minutes, add the green beans and sesame seeds and a drizzle of sesame oil. Continue to cook for about another minute, until the beans have warmed through

8. To serve, put the duck in the middle of the table. Simply tear away the skin and meat from the bones using a pair of tongs and a fork and serve with the greens and potatoes, with the vinaigrette as a dipping sauce.

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Latest Comment

 

Hi Louise, I'm afraid this dish wouldn't work with chicken - the fatty content of the duck allows it to be cooked at this temprature and length with the fat rendering out on to the potatoes. If you're looking for something new with roast chicken, I can recomend Bill Granger's roast chicken with chilli stuffing[link]

Nora R Nora R  Posted 15 Mar 2010 2:11 PM
 

would this work with chicken

louiseG30457 louiseG30457  Posted 15 Mar 2010 8:00 AM