How to make it

  • Trim the duck of excess fat, including those hideous lumps inside the vent. I usually cut the parson's nose and the neck skin off as well but all this is optional. Remember to take out the giblets if they are packed inside the duck! I have been known to forget this.
  • Place the duck, bottom upwards, in a colander in the sink.
  • Pour a kettleful of boiling water over the bird, inside and out.
  • Allow to drain well.
  • Into an oval baking dish or casserole, put the shallots, stock, soy sauce, rice wine, honey, anise and orange peel.
  • Bring to the boil, stirring the while.
  • Place the duck in the dish breast down. The liquid should just about cover the bird.
  • Cover and cook gently for about an hour and a half, turning the bird over for the last 20 minutes.
  • Let it cool a bit and lift out the duck and drain it.
  • Remove the peel and the whole anise if using.
  • Leave the duck in a cool place - the bird must dry out overnight.
  • Refrigerate the gravy once cold. Skim off the excess fat.
  • When you are going to eat it, preheat the oven to Gas 6/200C/400F.
  • Rub the duck all over with some vegetable oil.
  • Set it in a roasting tray and roast for 30-40 minutes until deep brown and crispy.
  • Pull the meat off with forks and serve with the onions, plain boiled white rice and the reheated gravy.

Reviews & Comments 2

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    " It was excellent "
    victoriaregina ate it and said...
    I love duck and this is a super recipe. Thanks 5, saved and flagged.
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    " It was excellent "
    brianna ate it and said...
    This recipe sounds absolutely fantastic. Can't wait to get to the store for a duck & try it. Thanks so much for sharing this & 5 forks
    Was this review helpful? Yes Flag

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