Ingredients

Instructions

  1. Prick the duck's skin really well with a fork.
  2. Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
  3. Cover and place in the fridge until ready to roast.
  4. 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.
  5. Add the sesame oil and set aside.
  6. Preheat the oven to 200*C (425*F).
  7. Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
  8. (This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke) Lift duck from marinade and arrange on rack, skin side up.
  9. Roast for 20 minutes for medium, 30 minutes for well done.
  10. Slice each duck breast in half.
  11. Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.