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duck Roast salt sugar Szechuan pepper Chinese five spice ginger garlic onion dressing orange juice soy sauce malt vinegar ginger sesame oil Salad oranges sugar snap peas vermicelli noodles
Viewed: 18 - Published at: 4 years agoIngredients
- duck Roast
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon szechuan pepper ground
- 1 teaspoon chinese five spice powder
- 4 pounds duck whole fresh, rinsed, dried
- 1 inch fresh ginger sliced
- 1 clove garlic sliced
- 1 spring onion chopped
- dressing
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 2 teaspoons malt vinegar
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon sesame oil
- salad
- 1 bunch asparagus trimmed, finely sliced
- 2 oranges segmented
- 7 ounces sugar snap peas trimmed, halved lengthwise
- 1 bunch watercress trimmed
- 3 1/2 ounces vermicelli noodles cooked
Method
- Preheat oven to 350°F. Line a baking dish with foil or parchment paper.
- Combine salt, sugar, szechuan pepper and five-spice powder then rub over skin and cavity of duck. Place ginger, garlic and spring onion in cavity. Transfer to prepared dish and roast for 1 hour 30 mins, basting with juices every 20 mins.
- Increase oven to 425°F and roast for another 15-20 mins, basting once, until skin is crisp and golden. Remove from oven and let rest, covered loosely with foil, for 15 mins. Remove duck breast and any remaining meat with skin attached. Slice thinly.
- Meanwhile, to make the dressing, whisk together all ingredients. Season. Set aside.
- For the salad, combine all ingredients in a large bowl.
- To serve, drizzle salad with 1/2 of the dressing and toss to coat. Add duck and drizzle with remaining dressing.
