My favourite duck dishes always have an Asian twist. Asian spices and sauces seem to bring the best out in duck. So I decide to combine flavours I like as a spiced rub and then use some of that spiced mixture in a slaw to marry the 2 dishes.
It worked well and to steal my husband’s words whilst the duck was roasting, “it smells like Christmas”. It would be a lovely roast to if having a dinner party or guests coming as the place would smell lovely upon arrival and all but the carving can be done well before the guests arrive.
Whole Aylesbury Duck
For Spice Rub:
4 tbsp, 5-spice
3 tbsp, Ground Cinnamon
3 tbsp, Ground Cassia Bark
1 tbsp, Vanilla Chili Salt
1 tbsp, Kosher Salt
Zest of 2 Clementines
1/2 small celeriac, peeled
2 crunchy apples (such as Cox)
4 tbsp, plain yoghurt
juice of 2 clementines
2 tbsp of spice mixture, from above
Preheat oven to 200 degrees Celsius.
Wash duck and pat dry. Place in roasting tin with breasts facing up. Pierce skin of duck making a crisscross design to allow fat to cook out easily.
Combine spice mixture and rub top of duck with all but reserved portion. Roast duck for 20 minutes. Remove duck and turn oven down to 180 degrees. Turn duck over in the roasting tin with the breasts facing down. (Do this very carefully as the fat that has cooked off of the duck will be in the bottom of the roasting tin and extremely hot!)
Place duck back in the 180 degree oven for 70 minutes.
Whilst the duck is cooking, prepare the slaw.
After 70 minutes, remove duck and turn again in the roasting tin. Continue to cook for 25 minutes.
Remove and allow to rest at least 15 minutes before cutting.
Combine yoghurt and reserved spice mixture well ensuring no lumps. Add clementine juice and stir. Thinly slice celeriac and apple in thin strips.
Add chopped veg to the yoghurt mixture and combine. Set aside until duck is ready to serve.
Would be lovely paired with a Syrah or Shiraz….or freshly squeezed orange juice.