Ingredients
Method
- 1.7 kg Woolworths free range duck with Chinese 5-spice
- 400 g Woolworths Nicola potatoes, parboiled and cubed
- 400 g Woolworths Abby potatoes, parboiled and cubed
- ½ bulb fennel, roughly chopped
- 2 lemons, halved, for serving
- 50 g Hikari Karu-Mu Koji miso paste
- 100 g Mississippi original BBQ sauce
- 1 orange, zested and juiced For the slaw, mix:
- ½ bulb fennel, thinly sliced
- 4 radishes, thinly sliced
- 300 g Woolworths rainbow slaw
- 10 g fresh mint, leaves torn
- 2 T olive oil
- 1 lime
- 1 orange, halved and grilled on the Weber
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Rub the duck with the 5-spice and skewer onto the Weber’s rotisserie. Heat the Weber to medium-high heat and secure the duck in the rotisserie slot on the Weber. Place a roasting tray under the duck to catch the drippings. Cover and cook the duck for 1½hours
2. Meanwhile, make the marinade. Heat the miso paste and BBQ sauce in a saucepan. Add orange zest and juice, stir, and remove from the heat.
3. After 45 minutes of cooking time, place the parboiled potatoes into the duck fat in the roasting tray. Baste the duck with marinade. Cook for a further 45 minutes, or until the duck is cooked through and the potatoes are crispy. Place the fennel and lemons onto the grids and cook until tender and charred.
4. Serve the duck with the roast potatoes, fennel and slaw.
Photography: Jan Ras
Videography: Kaylene Saul
Recipes and production: Jacqueline Burgess
Food assistant: Bianca Jones
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