TASTE's collection of ultimate slow-roast recipes

Beans recipes

Slow-roasted leg of lamb with tahini sauce

5–6 hours

Asian recipes

Whole roast duck

2 hours

Whole roast duck

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

2 Woolworths fresh free-range duck with Chinese five-spice
sea salt, to taste

Method

Preheat the oven to 220°C. Pat dry the ducks using kitchen paper. Divide one of the five-spice sachets between the ducks.

2. Rub the spice and salt onto and inside the ducks, then place on a cooling rack over a deep baking tray and roast for 15–20 minutes. Reduce the oven’s temperature to 180°C and roast for a further 1–1½ hours, or until the ducks are cooked. Remove from the oven and allow to rest for 20 minutes.

Cook’s note: Serve with cauliflower mash and teriyaki wok-fried greens. The second sachet of five-spice and leftover roast duck can be used to make duck, chilli and ginger wonton broth. Find this recipe here.

Find more duck recipes here.

Photographs: Myburgh Du Plessis
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira

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Whole roast duck

Ingredients

Method