| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 120 minutes |
| Serves | 4 |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1391 |
| Fat | 124g |
| Saturates | 40g |
| Protein | 39g |
| Carbs | 28g |
| Sugars | 19g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
