Chinese five-spice duck with fennel and olives
If fennel bulbs are unavailable, use celery and a few fennel seeds.
|2.1 kgs||Duck, thawed, giblets removed|
|1 large||Celery stalk, chopped|
|1 handful||Fennel fronds|
|1 tsp||Chinese five spice|
|1 large||Red onion|
|8 large||Pitted green olives|
For the roast duck
- Wash duck and pat dry inside and out. Stuff with shallots, celery and fennel fronds.
- Tie with string to keep a good shape. Sprinkle evenly with salt and Chinese five-spice. Refrigerate, uncovered, for at least 2 hours to dry the skin.
- Preheat oven to 150C. Place duck on a rack in a roasting pan, breast-side up. Roast for 35 minutes per 500g.
- Vegetables: Halve onion and fennel bulb lengthwise. Cut each half into four wedges.
- After 30 minutes, drain fat from roasting pan. Add onion, fennel bulb and olives.
- Continue cooking, draining fat from pan a further once or twice during cooking.
- During last 10 minutes, increase oven temperature to 180 degC. Brush duck with combined honey and hoisin sauce.
For the gravy
- Meanwhile, boil chicken stock and Chinese five-spice for 3-4 minutes.
- Remove duck, vegetables and olives to a platter and stand in a warm place.
- Drain fat from roasting pan. Pour in half a cup of chicken stock and mix well with juices in the pan.
- Pour into a small bowl. Add a quarter of the roasted red onion and fennel. Mix with a hand-blender until smooth. Pour back into remaining chicken stock.
- Mix flour to a smooth paste with a little water then whisk into gravy, boiling until thickened. Season.