A sweet, sticky braised duck, perfect for sharing this season.
- 4 The Duck Farm leg quarters
- 3 garlic cloves, sliced
- 3cm piece ginger, cut into matchsticks
- 2 star anise
- ½ cup (125ml) Chinese rice wine
- 1 cup (250ml) chicken stock
- 1/3 cup (80ml) red wine
- 1/3 cup (80ml) soy sauce
- ¼ firmly packed cup (55g) brown sugar
- 1 tsp Chinese five spice powder
- 600g potatoes, peeled, chopped
- Spring onion, sliced long red chilli, mint and coriander, to serve
1. Preheat oven to 180°C. Meanwhile place duck, skin-side down, in a frying pan over very low heat and cook for 15 min or until the fat has rendered. Turn and cook for a further 5 min until browned.
2. Transfer duck to a small roasting pan and drain all but 1 tbs fat from frying pan and set aside (reserve the drained fat to roast the potatoes).
3. Return the frying pan to medium heat and cook the garlic and ginger for 1 min or until fragrant. Add star anise, rice wine, stock, red wine, soy sauce and sugar. Bring to the boil, then reduce heat to medium and cook for 5 min.
4. Pour over duck, then sprinkle with five spice. Cover with foil and roast for 45 min.
5. Bring potatoes to the boil in a saucepan of cold, salted water, then cook for 5 min or until par-boiled. Drain, then return potato to the saucepan and shake to roughen the edges. Heat ¼ cup (60ml) reserved duck fat in a separate frying pan over medium-high heat and fry potatoes, tossing, for 3-4 min until golden and crisp. Season to taste and set aside.
6. After 45 min increase oven to 220°C. Transfer duck to a clean oven tray and roast for a further 10 min or until cooked through and skin is golden. Strain braising liquid into a saucepan, skimming excess fat from surface. Bring to the boil, then reduce heat to medium and cook for 10 min or until reduced and thickened.
7. Place duck on a platter, drizzle with sauce, garnish with spring onion, chilli and herbs, then serve with potatoes.