Glazed Chinese Duck with Redbelly Blood Orange and Ginger – redbelly citrus

Ingredients

• 2kg approx whole duck
• 3 star anise
• 4 cloves
• 12 fennel seeds
• 5cm knob fresh ginger, grated
• 4 cloves garlic, finely chopped
• 1 large Redbelly blood orange, zested then cut into 6 wedges
• Glaze: 1 cup strained Redbelly blood orange juice (4-5 Redbelly)
• ¼ cup honey
• 2 tablespoons (40ml) dark soy sauce
• 5cm piece of ginger, peeled, thickly sliced
• Redbelly Blood Orange Sauce: 3 Redbelly blood oranges
• 5 teaspoons (25g) sugar
• 2 tablespoons (40mls) Chinese black vinegar
• 250ml duck stock (made from neck)
• 2 teaspoons redcurrant jelly
• 1 teaspoon cornflour