Duck1) Preheat oven to 200oC.
2) Remove duck from packaging. Remove giblets from inside duck cavity & place on one side. Trim any excess fat from the duck including any slivers of meat that may be attached & place on one side for later.
3) Rinse through thoroughly the duck, inside the cavity as well as the outside. Remove any stray feathers & sharp shards of bone that may be from where the wing tips have been cut off & discard.
4) Pat dry the duck on all sides with kitchen paper.
5) Take the oranges & slice in half, then squeeze the juice from each half into a cup. Put oranges to one side.
6) Now sprinkle your salt, the black pepper, 1 tsp ginger & the Chinese 5 spice onto both sides of the duck & be sure to rub in thoroughly.
7) Mix the other tsp of Ginger into the cup of juice from your 2 oranges.
8) Stuff the cavity of your duck with 2 of the orange halves & place into a roasting pan preferably on a rack.
9) Place the other 2 halves of orange around the duck in the pan & pour over the mixture of orange juice & ginger.
10) Cover the duck with foil & place in the middle of your preheated oven for 1 hour & 30 minutes.
11) When the time is up remove the duck from the oven & remove the foil.
12) Remove the 2 orange halves from the pan & put to one side.
13) Place duck back in the oven for a further 30 minutes. (cooking time is 20 minutes per 500g & 20 minutes when complete if you want a more pink duck)
14) When this time is up, remove from oven & let the duck rest for 10-20 minutes. Your duck should come away from the bone cleanly & easily.
To Make The Stock
1) As soon as your duck goes into the oven pour 1 ˝ pints of water into a saucepan.
2) Put the fat & any slivers of meat into your pan of water, & add the giblets from the duck.
3) Bring to the boil & simmer for 30-45 mins until the giblets etc are fully cooked.
4) Remove giblets & fat etc from the stock place to one side if you want to cut them up later to feed to a worthy pet, or discard as you like.
To Make The Sauce
The main part of this sauce can be prepared a little in advance up until the point of adding the orange pieces.
1) Take one pint of your Duck Stock & add to it 1 tbsp of Plane flour & whisk until smooth.
2) Mix together in a jug the orange juice, orange zest, honey, lemon juice, Chinese five spice & ginger, & pour into your sauce base.
3) Simmer over a low heat for 10 minutes.
4) When the duck is back in the oven for it’s final round, take the 2 halves of orange you took from the pan & carefully peel off the skins, cut into slices & add to your sauce.
5) 10 minutes before removing your duck from the oven for the final time, re-heat the sauce over a medium heat until warmed through.
6) At the very end just before serving feel free to add a “drop” of Stones ginger wine at the chefs discretion. This of course sweetens the sauce if you think it tastes too bitter.
FINAL STEP: When the duck has rested carve into portions, pour over the orange sauce & serve with roast potatoes & steamed buttered vegetables.
