- 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
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.