Roast Duck

I'm very aware that most of the meat dishes I have cooked recently have been chicken, so on Tuesday while I was at my local butcher I ordered a duck, collected it on Thursday and cooked it yesterday. Well when I say cooked, I mean I started it all off and had prepped the veg and glaze and everything, went out to work for an hour leaving hubby with a list of times and what to do at those times. He did well, but decided when it came to adding the glaze to the duck that he didn't want to, so it was added when I phoned to say I was on my way home and that he had to add it so it only got 10 minutes instead of the 30 minutes I was planning for it to be on for. Aaaaaanyways, he's all forgiven cos it turned out lovely still, beautifully moist and full of flavour.

I read a recipe in a supermaket magazine for duck casserole and adapted it for doing a roast, so here it is (as it was done)

Roast Duck

Serves 3

Ingredients
2.5 kg duck
2 tbsp soy sauce
1 tbsp chinese 5 spice

For the glaze
5 tbsp marmalade
3 cloves of garlic (finely chopped)
1" fresh ginger, (finely shopped or grated)
1 tbsp cider vinegar
4 star anise

Recipe
1. Preheat the oven to 200˚C and prepare the duck in a deep baking tray. Rub on the chinese 5 spice and drizzle the soy sauce on.
2. Place the duck in the oven and turn the heat up to 230˚C. Reduce to 200˚C again after 30 minutes. Cook for a further hour and 20 minutes
3. Mix all the ingredients for the glaze well.
4. Pour the glaze over the duck and return to the oven for a further 10/15 minutes.
5. Remove from the oven, baste with the glaze again and move to a board to rest for 5 minutes.
6. Carve and serve.