Kiwi Christmas Duck
Serves 4
Ingredients
- 1.5 kilo butterflied whole duck
- 2 tbsp of olive oil
- ½ cup of orange marmalade jam
- ½ cup orange juice
- ½ teaspoon of cinnamon
- 1 orange zest
- 1 teaspoon of minced ginger
- 2 tbsp mustard
- 1 teaspoon of Chinese 5 spice
- 1/3 cup brown sugar
- 1 tablespoon of soya sauce
- Salt and pepper
Method
- To make the marinade mix all the ingredients (except the duck) together in a bowl.
- Wipe and pat dry the duck. Cover both sides of the duck with the marinade, rubbing it into all the areas. Leave in the fridge for 30 mins (up to 4 hours) for the flavours to be absorbed.
- Preheat the oven to 190 C and place a shelf in the upper part of the oven.
- Roast the duck for 30 minutes then reduce the temperature to 150 C. Continue to roast for another 1 hour 20 minutes.
- Remove from the oven and leave to sit for 15 minutes before serving.
- Serve with salads for a lighter meal or with roast veges for a more traditional Christmas meal.
