see recipe 
Honey Glazed Duck with Black Rice
Main dishes
180 minutes
for 5 portions
Difficult
Ingredients:
- 1 whole peking duck "Penelope"
- 1 tsp oil
- 2 tsp Chinese 5-spice mix
(finely ground fennel seeds, star anise, Sichuan peppercorns, cinnamon and cloves) - 200 g honey
- 2 tbsp soy sauce
- 2 tsp sherry wine
- 2 tsp Dijon mustard
- salt to taste
For the rice: - 700-900 g cooked black rice
- 1 persimmon, diced
- 2 sprigs of green onion, sliced
- 50 g cashews, coarsely chopped
Prepraration:
- Leave the duck for 1 hour at room temperature before cooking. Place the duck on a cutting board, take out the giblets pouch from the cavity and set aside.
- Brush the duck with the oil, season generously with salt on all sides, sprinkle with the spices and rub well into the skin. Bake for 2.5 hours in an oven preheated to 140°C.
- In a bowl, mix the honey, soy sauce, wine and mustard. Remove the duck from the oven, pour off the rendered fat and brush the skin generously with the glaze.
- Increase the temperature to 190°C and bake for another 20 minutes, until the skin is golden and shiny. Remove the duck from the dish and leave for 20 minutes before serving.
- In a bowl, add the rice with the remaining ingredients, mix well and transfer into a serving platter. Place the duck on top, brush with the glaze and serve.
