Ingredients:
Duck Marinade
- 1.7kg Whole Duck
- 2 tsp Ground Nutmeg
- 1tsp Ground Cinnamon
- 1tsp Ground White Pepper
- 2tsp Salt
- 2tbsp Maple Syrup
- 2tsp Whole-Grain Mustard
- 4cm Piece of Ginger
- 1 Orange
Marinade & Cook Duck
Take the duck out of the fridge 30 minutes before you want to cook it. Turn the oven on to 160C
In a small mixing bowl, combine the duck marinade spices, salt, maple syrup and whole grain mustard.
Place the duck on a wire rack set over a roasting tray. Rub the marinade all over the outside and inside of the duck. Make sure some of the marinade is spread on the inside of the duck’s breasts. Please note, this step can be done the day before you want to cook the duck.
Peel and chop the ginger into matchstick pieces. Keep them chunky as you will need to discard of them once the duck is cooked. Add the ginger to the inside of the duck’s cavity.
Slice the orange in half and add it to the duck cavity with the ginger.
Roast the duck uncovered in the oven for 1 hour. Turn the oven down to 140C and roast for a further two hours.
Ingredients:
Black Bean Sauce
- 1 Shallot
- 1 tbsp Olive Oil
- 2 Garlic Cloves
- 1 Chilli
- 4 tbsp Black Bean Paste
- 2 tsp Rice Vinegar
- 2 tbsp Tamari
- 1 tbsp Maple Syrup
- Salt and Pepper
Black Bean Sauce
Whilst the duck is roasting make the sauce. Peel and finely dice the shallot. Heat a frying pan and add the oil. Cook the diced shallot for 5 minutes until soft and slightly caramelised.
Dice up the chilli and peel and crush the garlic cloves. Add them to the cooked shallot and cook for two minutes.
Add the black bean paste, rice wine vinegar, tamari and maple syrup and cook for 5 minutes until the sauce has reduced and thickened. Be careful not to over reduce the sauce, otherwise it will be too salty.
Finish Preparing The Duck
Once the duck is cooked. Remove it from the oven and allow it to rest for 20 minutes. Shred the meat from the bone and add the meat to a mixing bowl.
Add the black bean sauce to the shredded duck and taste it and then season with salt and pepper.
In 2016, Ali enrolled to train at Leith’s School of Food and Wine and has since worked in many professional London kitchens, including the historic restaurant Andrew Edmunds, the iconic River Café and the celebrated pasta restaurant Padella to name but a few. This experience alongside years of inspiring travel has allowed Ali to craft an extensive collection of exciting and delicious recipes.
