Love them and leave them! Sweet braised ginger duck with pak choi
Too busy to spend hours fussing over the stove? Give yourself a break with these deliciously simple dishes that can be left to cook while you get on with your life…
Sticky, sweet and very satisfying ditch the takeaway in favour of this delicious dish
- 1.6kg (3lb 8oz) whole duck
- 125ml (4fl oz) shaoxing rice wine (from supermarkets)
- 5tbsp Japanese soy sauce (try Kikkoman, from supermarkets)
- 55g (2oz) light muscovado sugar
- 1 whole star anise
- 3 garlic cloves, peeled and slightly crushed
- 3tbsp minced ginger
- 1tsp Chinese five-spice powder
- 1tsp Maldon salt
- 3tbsp sweet soy sauce (try kicap manis, from supermarkets)
- 4 pak choi, halved
- 4 spring onions, trimmed and thinly sliced on the diagonal
- 1 red chilli, thinly sliced
Preheat the oven to 160°C/fan 140°C/gas 3. Prick the duck all over, especially where the skin is thickest, with a fork.
Cut the duck in half lengthways down either side of the backbone.
Discard the backbone. Place the duck skin-side down in a large roasting tin.
Mix together the shaoxing rice wine, 700ml hot water, the Japanese soy sauce, sugar, star anise, garlic and ginger, and pour over the duck.
Roast for 1 hour then remove the duck to a wire rack.
Sieve the duck’s braising liquor into a large saucepan and set aside.
Increase the oven temperature to 200°C/fan 180°C/gas 6. Rub the duck skin with the five-spice powder and salt to evenly coat.
Return to the roasting tin, skin-side up, and cook for a further 15 minutes.
Remove and brush with the sweet soy sauce and return to the oven for 15 minutes more, until the duck is cooked through and the skin is crispy.
Ten minutes before the end of the cooking time, gently reheat the braising liquor in a pan and add the pak choi, spring onions and chilli.
Cook for 6-8 minutes. Carve the duck on a board and serve with the pak choi, spring onions, red chilli and some of the liquor.