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Tea Roasted Duck

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Ingredients Method

Ingredients
  

  • 4.4 lbs - 2 kgs whole Duck
  • Sesame Oil
Spice Rub
  • 1 tsp loose leaf Tea
  • 2 tsps Asian 5 spice powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
For Duck Fat
  • 2 - 3 Star Anise
  • 2 inches Cinnamon
  • 5 Garlic cloves
Gravy
  • 1/4 cup Green Pepper
  • 1/4 cup Onions
  • 1/4 cup Mushrooms
  • 3 - 4 slices of Ginger and
  • 2 -3 slices Mandarins
  • 1 tsp Tea steeped in 1/2 cup Water
  • 1 - 2 tsps Cornstarch slurry
Potatoes
  • 2 cups cubed Potatoes

Method
 

  1. Prepare the spice rub by crushing the tea with your fingers and adding the rest of the ingredients
  2. Make sure the Duck is dry and score the breast in a crosshatch pattern
  3. Score the legs as well
  4. Drizzle some sesame oil over it followed by the spice run and coat the entire bird
  5. Place the bird over a trivet in a roasting pan
  6. Add the star anise, cinnamon and garlic to the base of the pan so it flavours the duck fat
  7. Roast in a preheated oven for 1 hr and 20 mins
  8. Remove and drain out the duck fat and keep aside
  9. Add the green pepper, onion, mushrooms, ginger and mandarin to the base or the pan and return to the oven for another 40 mins
  10. In a pan add some of the duck fat and cook the cubed potatoes till golden brown
  11. Once cooked keep the bird aside and transfer all the veg to a pan with the liquid, add the tea and squeeze the mandarin juice and heat an then ad the cornstarch slurry