Roast Duck with Mandarins and Pomegranate Balsamic Vinegar
1 duck, cut in half
2 tbls Chinese five spice
1 tsp Pukara Estate Chilli Smoked Salt
2 tbls Pukara Estate Premium Extra Virgin Olive Oil
250mL mandarin juice
zest of 2 mandarin
80mL Pukara Estate Pomegranate Balsamic Vinegar
2 star anise
1 cinnamon stick
200mL chicken or vegetable stock
I onion, quartered
3 garlic cloves, smashed
thinly sliced spring onions to serve
Pre-heat oven to 160C.
Pat skin of duck with paper towel until dry. Rub spice blend & salt into skin, for both halves of duck. In a large fry pan, over a high heat, add olive oil and fry duck, skin side down until skin is crispy and golden.
Meanwhile in a large baking dish add all other ingredients except spring onions. Place duck in the baking dish, cover and cook for 45mins -1 hour. Baste the duck regularly.
Once cooked, place on a large serving plate. Strain the remaining liquids, skim oil from top and discard. Drizzle sauce over duck.
Sprinkle with spring onion slices and serve with Steamed rice.