1Pluck any quills or feathers from the duck using thick tweezers, pulling with the skin.
2Pluck any quills or feathers from the duck using thick tweezers, pulling with the skin.
3Pluck any quills or feathers from the duck using thick tweezers, pulling with the skin.
4Leave the duck uncovered in the fridge overnight to dry out the skin.
5Leave the duck uncovered in the fridge overnight to dry out the skin.
6Leave the duck uncovered in the fridge overnight to dry out the skin.
7Prepare the duck rub by blending 100g toasted Sichuan peppercorns, 100g Chinese Five spice, 50g sugar, and 50g salt finely and store in an airtight container.
8Prepare the duck rub by blending 100g toasted Sichuan peppercorns, 100g Chinese Five spice, 50g sugar, and 50g salt finely and store in an airtight container.
9Prepare the duck rub by blending 100g toasted Sichuan peppercorns, 100g Chinese Five spice, 50g sugar, and 50g salt finely and store in an airtight container.
10Remove any giblets from inside the duck.
11Remove any giblets from inside the duck.
12Remove any giblets from inside the duck.
13Liberally rub the duck all over with the prepared spice blend.
14Liberally rub the duck all over with the prepared spice blend.
15Liberally rub the duck all over with the prepared spice blend.
16Trim any excess neck fat and save for rendering, and cut off the bottom part of the duck.
17Trim any excess neck fat and save for rendering, and cut off the bottom part of the duck.
18Trim any excess neck fat and save for rendering, and cut off the bottom part of the duck.
19Flip the bird onto its breast and remove the wishbone by cutting either side of the bone with a sharp paring knife, pulling it down, and trimming it out.
20Flip the bird onto its breast and remove the wishbone by cutting either side of the bone with a sharp paring knife, pulling it down, and trimming it out.
21Flip the bird onto its breast and remove the wishbone by cutting either side of the bone with a sharp paring knife, pulling it down, and trimming it out.
22Stuff the cavity of the duck with a whole orange or a whole brown onion.
23Stuff the cavity of the duck with a whole orange or a whole brown onion.
24Stuff the cavity of the duck with a whole orange or a whole brown onion.
25Place the duck breast-down on a roasting rack in a roasting tray.
26Place the duck breast-down on a roasting rack in a roasting tray.
27Place the duck breast-down on a roasting rack in a roasting tray.
28Add water to the base of the tray, ensuring it doesn't touch the duck breast, to catch rendering fat and prevent burning.
29Add water to the base of the tray, ensuring it doesn't touch the duck breast, to catch rendering fat and prevent burning.
30Add water to the base of the tray, ensuring it doesn't touch the duck breast, to catch rendering fat and prevent burning.
31Insert a wireless thermometer into the thigh part of the duck, aiming for an internal temperature of 73°C.
32Insert a wireless thermometer into the thigh part of the duck, aiming for an internal temperature of 73°C.
33Insert a wireless thermometer into the thigh part of the duck, aiming for an internal temperature of 73°C.
34Preheat the oven to 170°C (fan assisted) or 190°C.
35Preheat the oven to 170°C (fan assisted) or 190°C.
36Preheat the oven to 170°C (fan assisted) or 190°C.
37Place the duck in the preheated oven.
38Place the duck in the preheated oven.
39Place the duck in the preheated oven.
40For the cherry sauce, add a couple of tablespoons of olive oil to a pan.
41For the cherry sauce, add a couple of tablespoons of olive oil to a pan.
42For the cherry sauce, add a couple of tablespoons of olive oil to a pan.
43Sauté shallots and fresh thyme in the pan.
44Sauté shallots and fresh thyme in the pan.
45Sauté shallots and fresh thyme in the pan.
46Add port and red wine to the pan and bring to a boil.
47Add port and red wine to the pan and bring to a boil.
48Add port and red wine to the pan and bring to a boil.
49Add cherry liquor to the sauce and reduce until it becomes a sticky consistency.
50Add cherry liquor to the sauce and reduce until it becomes a sticky consistency.
51Add cherry liquor to the sauce and reduce until it becomes a sticky consistency.
52Stir in a tablespoon of balsamic vinegar.
53Stir in a tablespoon of balsamic vinegar.
54Stir in a tablespoon of balsamic vinegar.
55Add a little bit of sugar to the sauce to balance the acidity.
56Add a little bit of sugar to the sauce to balance the acidity.
57Add a little bit of sugar to the sauce to balance the acidity.
58Add duck stock (or chicken stock as an alternative) to the reduced sauce and reduce further.
59Add duck stock (or chicken stock as an alternative) to the reduced sauce and reduce further.
60Add duck stock (or chicken stock as an alternative) to the reduced sauce and reduce further.
61After 30-45 minutes of cooking, carefully flip the duck over using two tongs to ensure a crisp golden finish on the breast.
62After 30-45 minutes of cooking, carefully flip the duck over using two tongs to ensure a crisp golden finish on the breast.
63After 30-45 minutes of cooking, carefully flip the duck over using two tongs to ensure a crisp golden finish on the breast.
64Baste the duck with its juices if it looks dry.
65Baste the duck with its juices if it looks dry.
66Baste the duck with its juices if it looks dry.
67Return the duck to the oven at the same temperature for another 45 minutes, or until the internal temperature reaches 73°C.
68Return the duck to the oven at the same temperature for another 45 minutes, or until the internal temperature reaches 73°C.
69Return the duck to the oven at the same temperature for another 45 minutes, or until the internal temperature reaches 73°C.
70Remove the duck from the oven and let it rest for at least half an hour.
71Remove the duck from the oven and let it rest for at least half an hour.
72Remove the duck from the oven and let it rest for at least half an hour.
73Remove the orange from the duck's cavity.
74Remove the orange from the duck's cavity.
75Remove the orange from the duck's cavity.
76To carve, first remove the legs by making an incision where the leg meets the breast, then pop the leg out of the socket.
77To carve, first remove the legs by making an incision where the leg meets the breast, then pop the leg out of the socket.
78To carve, first remove the legs by making an incision where the leg meets the breast, then pop the leg out of the socket.
79Next, remove the wings by loosening them from the body, slicing into the joint socket, and separating them.
80Next, remove the wings by loosening them from the body, slicing into the joint socket, and separating them.
81Next, remove the wings by loosening them from the body, slicing into the joint socket, and separating them.
82Flip the bird over, find the middle of the breast bone, and slice down each side of the breast bone to remove the breast meat, which will be easier due to the removed wishbone.
83Flip the bird over, find the middle of the breast bone, and slice down each side of the breast bone to remove the breast meat, which will be easier due to the removed wishbone.
84Flip the bird over, find the middle of the breast bone, and slice down each side of the breast bone to remove the breast meat, which will be easier due to the removed wishbone.
85Slice the breast meat thinly.
86Slice the breast meat thinly.
87Slice the breast meat thinly.
88Plate the dark meat on one side and fan out the breast meat on the other side.
89Plate the dark meat on one side and fan out the breast meat on the other side.
90Plate the dark meat on one side and fan out the breast meat on the other side.
91Decorate the platter with fruit like cherries and blackberries, and some rosemary.
92Decorate the platter with fruit like cherries and blackberries, and some rosemary.
93Decorate the platter with fruit like cherries and blackberries, and some rosemary.
94Serve the roast duck with the prepared cherry sauce.
95Serve the roast duck with the prepared cherry sauce.
96Serve the roast duck with the prepared cherry sauce.
Ingredients
1.7 kilos duck
1.7 kilos duck
1.7 kilos duck
2.5 kilos duck
2.5 kilos duck
2.5 kilos duck
100 g Sichuan peppercorns toasted and blended finely
100 g Sichuan peppercorns toasted and blended finely
100 g Sichuan peppercorns toasted and blended finely