8
Easy
10 minutes
2 hours
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.
Photographs: Myburgh Du Plessis
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira
