Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Orange juice and hoisin glaze - for duck

Chinese 10 Mins Prep · 120 Mins Cook

Zest 1 orange. Peel and mince the garlic. Finely grate the ginger.
Combine all the glaze ingredients (everything but the duck and an orange for service) in a small pot and place over a medium heat. Bring to a simmer and cook until syrupy, approx. 5 minutes. Adjust the seasoning and set aside to cool completely.
Remove the neck and giblets of the duck and pat dry. Place the duck, breast down, on a wire rack fitted inside a large roasting dish. Season the duck then allow it to come to room temperature for 1 hour before cooking.
Preheat the oven to 200°C, gas mark 6.
Pour 125ml of water into the roasting dish.
Generously baste the duck with the glaze then place it in the oven for approx. 40-50 minutes, basting every 10-15 minutes. Remove the tray from the oven and flip the duck over. Roast for a further 40-50 minutes, or until golden brown and cooked through. Continue basting at frequent intervals. The internal temperature should be around 70°C. Remove from the oven and, using tongs, carefully tip the bird downward to release any juices from inside the cavity.
Transfer the duck to a cutting board. Allow it to rest for 30 minutes.
Scatter orange zest over the duck and serve.