This dish perfectly marries the rich flavors of duck with the tangy freshness of Pukara Estate Pomegranate Balsamic Vinegar.

Ingredients

1 duck, cut in half

2 tbsp Chinese five spice

1 tsp Pukara Estate Chilli Smoked Salt

2 tbsp Pukara Estate Premium Extra Virgin Olive Oil

250mL mandarin juice

Zest of 2 mandarins

80mL Pukara Estate Pomegranate Balsamic Vinegar

2 star anise

1 cinnamon stick

200mL chicken or vegetable stock

1 onion, quartered

3 garlic cloves, smashed

Thinly sliced spring onions to serve

Method

Preheat oven to 160°C.

Pat the duck skin dry with paper towel. Rub the Chinese five spice and salt into the skin of both halves of the duck.

In a large frying pan over high heat, add the olive oil and fry the duck, skin side down, until crispy and golden.

Meanwhile, in a large baking dish, combine all other ingredients except the spring onions. Place the duck in the dish, cover, and cook for 45 minutes to 1 hour, basting regularly.

Once cooked, transfer the duck to a large serving plate. Strain the remaining liquid, skim off the excess oil, and discard. Drizzle the sauce over the duck.

Sprinkle with spring onion slices and serve with steamed rice.