Recipes

Remove neck and giblets from duck cavity; discard or reserve for another use. Prick duck breast all over with a fork. Fill a stockpot with enough water to submerge duck. Bring to a boil. Note you can steam the duck if you have a steam oven at 140c for 30 minutes.

Carefully submerge duck, breast side down, in boiling water, adding additional boiling water if necessary to cover duck. Reduce heat and simmer for 20 minutes. If duck floats, weigh it down using a plate. Remove from heat.

Preheat your oven to 140C/gas 3.  Meanwhile, remove duck from water and pat dry. Leave to cool for 10 minutes, then stuff cavity of duck with orange, coriander, ginger, cinnamon stick, fennel seed and cloves.  Place duck, breast side up, on a rack in a shallow roasting pan. Roast for 30 minutes, remove and drain off any duck fat.

To prepare glaze, combine hoisin sauce, black bean sauce and Sriracha sauce. Brush some glaze over duck; set aside remaining glaze to baste duck.  Return the duck to the oven and cook for a further 15 minutes, remove and drain any fat.  Brush with another coating of the glaze, return the duck to the oven, increase the heat to 180c/gas 6 and roast for 20-25 minutes until the duck is sticky and mahogany in colour.

Transfer duck to a warm platter and cover with foil. Let stand for 15 minutes before carving. Carve the duck and serve with our plum sauce (look up recipe).