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Recipes
Roast Duck Teriyaki
ROAST DUCK TERIYAKI
150 mins
4 people
A little more challenging
This recipe is part of Mark Best's Winter Warmer set menu
Ingredients
Teriyaki
1/3 cup Tamari
1/3 cup sake
1/3 cup mirin
1 tbsp muscovado sugar
2 cloves of garlic finely minced
1 small piece of fresh ginger finely minced
1 level tsp of corn-starch
Roast Duck
1 × 1.8 kg free‐range duck
1 tsp juniper berries
1 tsp allspice
1 tsp sichuan pepper
1 tsp white peppercorns
1 tsp coriander seeds
20g murray river salt flakes
2 mandarins
125g fine salt
100ml sherry vinegar
Procedure
Teriyaki
Place all the ingredients except the corn-starch into a small saucepan
Bring to a low simmer for two mins and remove from the heat
In a separate bowl, add 1 level tsp of corn-starch, 3 tbsps of water and mix together with a whisk into the mix
Put back onto a low heat and stir until it thickens and turns translucent
Place on the side for later
Duck
Rinse the duck under cold running water and pat dry with paper towel
Grind the spices with the salt flakes using a mortar and pestle
Blend the whole mandarins in a food processor and add the spices
Spread the spiced mandarin paste evenly into the cavity of the duck and seal the cavity with a stainless-steel skewer
Heat the oven to 100°C full steam and cook the duck for 30 mins
Wipe the skin dry with paper towel and paint all over with the teriyaki sauce
Preheat the oven to 200°C
Place the duck on a wire rack over a deep roasting tray and cook in the oven for 25 mins until the skin is crisp
Reduce the heat to 160°C and cook for a further 45 mins
Remove the duck from the oven and leave to rest for 15 mins
Once cooled, remove the skewer and drain the juices and fat from the cavity – discard this, although you may want keep the fat from the cooking tray
Remove the breasts and leg from the bone and debone the legs
Cut the breast and legs into thick slices and serve on a warm platter
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