Ingredients
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1 oven-ready duckapprox. 3 kg
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2 tbsp five-spice powderChinese spice mix containing fennel, star anise, peppercorns, cinnamon and cloves
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3 tsp salt
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4 untreated oranges
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1 tbsp honey
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2 tbsp soy sauce
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600g red cabbage
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1 tsp sugar
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3 tbsp olive oil
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4 pinches of pepper
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70g walnut kernels
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35g butter
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35g plain flour
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400ml duck stock
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300g instant couscouscooking time: 5 minutes
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300ml water
Ingredients
| 1 oven-ready duck | |
| 2 tbsp five-spice powder | |
| 3 tsp salt | |
| 4 untreated oranges | |
| 1 tbsp honey | |
| 2 tbsp soy sauce | |
| 600g red cabbage | |
| 1 tsp sugar | |
| 3 tbsp olive oil | |
| 4 pinches of pepper | |
| 70g walnut kernels | |
| 35g butter | |
| 35g plain flour | |
| 400ml duck stock | |
| 300g instant couscous | |
| 300ml water |
Steps
|
1
|
Combine the five-spice powder with 1 tsp salt and rub all over the duck skin. Rinse the orange under hot water, pat dry and halve. Place the orange halves inside the duck cavity. |
|
2
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Place the duck into a roasting tin. Place the grill pan onto the glass tray, then place the roasting tin on top. Select the Combination 4 programme (by pressing the Combination button 4 times) and use the dial to set the timer to 1 hour. |
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3
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In a small container, combine the honey and the soy sauce. Baste the duck with the mixture every 15 minutes, turning it. For the last 15 minutes, cook the duck breast side up. |
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4
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Meanwhile, wash and trim the red cabbage. Using a sharp knife or using a vegetable shredder, then cut it into thin strips. Sprinkle with 1 tsp sugar and 1 tsp salt, and mix in with your hands. |
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5
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Fillet 2 oranges, catching the juice. Squeeze the remaining juice from the pulp. Mix the orange juice with the olive oil and 2 pinches of pepper to make a creamy dressing. Coarsely chop the walnuts. Thoroughly squeeze out the red cabbage, then put it into a bowl. Stir in the dressing, add the orange fillets and walnuts, and fold in. Adjust the seasoning to taste. |
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6
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At the end of the cooking time, take the duck out of the roasting tin and keep warm. Reserve the roasting juices. Put the butter into a smal bowl and heat for 40 seconds at 1000 W. Stir in the flour until smooth, heat for another 30 seconds at 1000 W, then set it aside. |
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7
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In a tall container, add sufficient duck stock to the meat juices to make 500 ml. Squeeze 1 orange and stir in the juice. Heat at 1000 W for 3–4 minutes, then pour in the butter and flour mixture. Beat with a whisk until smooth. Heat for another 2–3 minutes at 1000 W, then beat again thoroughly. Season with ½ tsp salt and 2 pinches of pepper. Keep warm. |
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8
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Place the couscous into a bowl, add 300 ml cold water and ½ tsp salt. Cover with a lid and cook for 2 minutes at 1000 W. |
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9
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Serve the duck with the couscous, sauce and red cabbage salad. |
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