Home
Recipes
Gluten free

Thai fig-and-nectarine salad with fig-and-balsamic syrup

Thai fig-and-nectarine salad with fig-and-balsamic syrup

Watermelon salad

Watermelon recipes

Watermelon salad

Tequila and chilli salmon with watermelon salsa

Chilli recipes

Tequila and chilli salmon with watermelon salsa

10 minutes

Prosciutto with watermelon

Watermelon recipes

Prosciutto with watermelon

Cream hearts

Cream hearts

Hot carrot-and-coconut smoothie

Carrot recipes

Hot carrot-and-coconut smoothie

10 minutes

Hot mushroom soup

Mushroom recipes

Hot mushroom soup

10 minutes

Hot tomato vegetable drink

Hot tomato vegetable drink

5 minutes

Hot avocado-and-chicken stock smoothie with fresh lime

Avocado recipes

Hot avocado-and-chicken stock smoothie with fresh lime

5 minutes

Meats, black label jelly and truffle oil

Jelly recipes

Meats, black label jelly and truffle oil

25 minutes plus 2 hours to set

Scallops in a spicy mandarin and coconut broth

Citrus recipes

Scallops in a spicy mandarin and coconut broth

10 minutes

Mandarin and oriental spiced Pekin duck

Duck recipes

Mandarin and oriental spiced Pekin duck

3 hours

Load more

Mandarin and oriental spiced Pekin duck

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

2 cups mandarin juice
3 star anise
4 pieces galangal or sliced ginger
2 T mustard seeds
2 sticks cinnamon
4 bay leaves
1 pekin duck, thawed if frozen
3 mandarins, halved

Method

Preheat the oven to 180ºC.
Combine the mandarin juice, star anise, galangal, mustard seeds, cinnamon and bay leaves.
Place the duck and juice in a roasting pan with a lid, and cook it for 2 to 2½ hours until tender. Add more juice if necessary.
Remove and cool slightly. Using string, tie the halved mandarins to the duck and place it back in the warm oven, without the lid.
Roast for 1 more hour, until golden brown.

See more recipes featuring duck here.