Fusion Roast Duck with Sweet Mango Sauce - Share Food Singapore

Ingredients

• 2 kg duck rinsed with room temperature water
• 2 packets Ready-to-eat Egg Crepe 10 pcs each
• 10 sprigs spring onions cut into strips
• 1 tbsp five spice powder
• 2 tsp sugar
• 2 tsp salt
• ½ white onion sliced
• 1 knob of ginger sliced
• 4 cloves garlic roughly chopped
• 3 spring onion white bulb only, sliced
• 1 star anise
• 1 cinnamon stick
• 2 bay leaves
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp chinese cooking oil
• 12 cups water
• 2 tbsp dark soy sauce
• 1/3 cup maltose
• ¼ cup chinese cooking wine
• ¼ cup white vinegar
• 250 g fresh mango ripened
• ½ cup ribena blackcurrant cordial
• 1 piece satay stick soak for at least 30 mins
• 1 32L oven the minimum required to put a duck
• 1 blender