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 Flakes
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.
Roast Duck With Mandarins And Pomegranate Balsamic Vinegar
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 Flakes
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.