Ginger chilli duck with persimmon
Photo by Annabel Langbein media
Duck goes well with lots of different kinds of fruit — mangoes, oranges, guavas and pineapples, to name a few. Persimmon is no exception, adding real depth to this simple duck bake. If you didn't know it was in there you would never guess.
- Preheat oven to 200C fanbake.
- Place the duck in a shallow roasting dish and prick the skin all over with a sharp knife to help release the fat. Season with salt and pepper and roast until the skin is golden and the fat has been released (about 45 minutes). Remove from oven and reduce oven temperature to 180C fanbake.
- Drain the fat from the duck, reserving it for another use (it makes delicious roast potatoes).
- Add persimmon, chillies and ginger to the dish. Stir together orange juice, sweet chilli sauce, tamarind and water and pour over the duck. Bake uncovered until very tender (a further 1¼-1½ hours).
More of Annabel's persimmon recipes