Roast duck with star anise and orange sauce recipe
For east-west fusion flavours, try this whole roast duck recipe with a fruity, spicy, Chinese-style sauce for your next Sunday roast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Roasting rack
- Roasting pan
- Oven
- Stove
- Peeler
- Chef's knife
- Cutting board
- Citrus press
- Colander
- Saucepan
- Paper towel
- Aluminum foil
- Carving knife
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Plate
Ingredients
- 2kg oven-ready duck
- 3 oranges
- 25g Billington’s Golden Granulated Sugar
- 4 tbsp red wine vinegar
- 450ml good-quality chicken stock
- 2 tsp redcurrant jelly
- 2 star anise, broken into separate ‘petals’
- 3 tbsp lemon juice
- 1 tbsp orange liqueur, such as Cointreau
- 1 tsp arrowroot
- Bunch of watercress, to garnish
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