5th February 2021
Chinese New Year at The Orangery
Chinese New Year is a popular celebration worldwide with parades and fantastic music. But we love the fabulous food most of all. If you’ll be joining in the festivities, our head chef has shared his favourite duck recipe for you to try at home.
For the duck:
6 boneless duck breasts, each about 175g
4 tbsp soy sauce
1 heaped tsp five spice powder
2 tbsp clear honey
For the gravy:
2 x 300g tubs fresh chicken stock
4 tbsp hoisin sauce
4 thin slices fresh ginger, no need to peel
Dash of sesame oil
For the rice:
500g long grain, white rice
Salt for cooking (if desired)
Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts).
Mix the soy, 5-spice and honey in a large bowl, add the duck and coat well. Cover and place in the fridge until ready to roast.
For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy. Add the sesame oil and set aside.
To cook, preheat the oven to fan 180C/conventional 200C/gas 6.
Pour 1 litre of water in the base of a roasting tin and place a rack over the top – this stops fat from the duck dripping on to the tin, then burning and filling the kitchen with smoke.
Lift duck from marinade and arrange on rack, skin side up. Reserve remaining marinade for the rice dish.
Roast for 20 minutes for medium and 30 minutes for well done.
While it’s cooking, wash and cook your rice until done.
Slice each breast in half. Spoon some rice on to each plate; top with halved duck breasts. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.
Serve the remaining rice and gravy separately.