Five-Spice Smoked Duck Recipe - Great British Chefs

Ingredients

• 1 wild duck, large, wishbone and legs removed (ask your butcher and be sure to use the legs for another recipe, such as duck confit)
• 1 orange
• 1 tsp five-spice powder
• 1 tsp salt
• 300ml of duck stock, which you can make with the smoked duck carcass for the best flavour. You could also use chicken stock, but it will be less flavourful
• 1/2 lime
• 50g of butter
• 1 orange, segmented
• 30ml of rapeseed oil
• 75ml of orange juice
• 25ml of ginger juice
• 25ml of water
• 250g of carrots, finely grated
• salt, to taste
• 50g of butter, cubed
• carrot tops, to garnish (optional)
• 1 bunch of parsley
• 100ml of vegetable oil
• 1 pinch of sea salt
• 1 large carrot
• 1/4 tsp five-spice powder
• 1/2 tsp sugar
• 1/2 tsp salt
• 200ml of rice wine vinegar