Penelope Premium Duck
Roast Duck with Chinese 5-spice and Salad with Orange Dressing

Roast Duck with Chinese 5-spice and Salad with Orange Dressing

Main dishes
155 minutes
for 6 portions
Medium

Ingredients:

  • 1 whole peking duck "Penelope"
  • 2 tsp salt
  • 1 tsp Chinese 5-spice mix
    (finely ground fennel seeds, star anise, Sichuan peppercorns, cinnamon and cloves)

    For the salad:
  • 2 red radishes
  • 2 purple radishes
  • 1 pink turnip
  • 1 head of fennel
  • 1 carrot
  • 1 cucumber

    For the orange dressing:
  • 250 ml orange juice
  • 2 tbsp fine white sugar
  • 60 ml sherry vinegar
  • 60 ml olive oil
  • 1-2 oranges
  • ½ tsp Chinese 5-spice mix
Use for the recipe

Prepraration:


 
  1. Remove the duck from the refrigerator for about an hour and a half and leave at room temperature. Cut off the last joint of the wings, remove the bag of giblets and pull the fat from the inside of the duck with your hand. Turn the duck breast-side down, cut the skin from the neck and using a sharp knife or meat shears cut out the backbone. All the cut parts can be used to prepare excelent duck broth.
     
  2. Make an incision in the breastbone, turn the duck and with a swift move press down to open and flatten as much as possible. Pat dry with a paper towel and prick the skin with a sharp knife so that the fat can drain easily and the skin become crispy. Sprinkle with the "Chinese 5 spice" mix and salt on both sides and carefully rub into the skin.
     
  3. Place the duck on a rack that is placed in a baking tray and pour a little water into the tray so that the rendered fat does not burn during baking. Bake for 2 and a half hours in a preheated oven at 180°C.
     
  4. Pour the orange juice into a saucepan, add the sugar and place on the stove. Bring to a boil and cook for 7-8 minutes until reduced by half. Pour into a bowl or sauce dish, add the sherry vinegar and, stirring constantly, pour in the olive oil to form an emulsion. Season with salt, add the "5 Chinese spices" mix and stirr well.
     
  5. For the salad, cut all the ingredients into thin strips with a mandolin or vegetable peeler. Place in a bowl, season with salt, pour over half the dressing and mix carefully. Leave to marinate until ready to serve.
     
  6. Take ot the duck from oven and let it rest for 10 minutes. Separate the legs, wings and breasts. Place the salad on a platter and arrange the meat on top. Add the peeled orange slices and micro herbs. Serve immediately with additional orange dressing.

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