| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 120 دقائق |
| عدد الأفراد | 4 |
| مطبخ | Other |
| Special Occasion | Christmas |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 1391 |
| دهون | 124g |
| المشبعة | 40g |
| بروتين | 39g |
| الكربوهيدرات | 28g |
| السكريات | 19g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper and set aside.
Pat the duck dry with paper towels, then season generously inside and out with salt and black pepper. Rub the outside with the olive oil and place it on a rack in a roasting pan. Roast for approx. 1½ to 2 hours, or until the internal temperature reaches 74°C.
Meanwhile, prepare the glaze by mincing the garlic and grating the ginger. Combine the pineapple juice, soya sauce, honey, star anise pods, dried red chillies, rice vinegar, garlic and ginger in a medium-sized saucepan. Bring to a simmer over a medium heat, stirring occasionally, and let it reduce slightly for 10-15 minutes. Twenty minutes before the duck is done, brush the glaze over the bird and return it to the oven. Continue roasting, basting occasionally with more glaze. Once roasted, remove the duck from the oven and let it rest for 10-15 minutes before carving.
Thinly slice the spring onions and scatter over the roast along with the sesame seeds.
Serve the duck with any remaining glaze on the side.
