Teriyaki
1/3 cup Tamari
1/3 cup sake
1/3 cup mirin
1 tbsp muscovado sugar
2 cloves of garlic finely minced
1 small piece of fresh ginger finely minced
1 level tsp of corn-starch

Roast Duck
1 × 1.8 kg free‐range duck
1 tsp juniper berries
1 tsp allspice
1 tsp sichuan pepper
1 tsp white peppercorns
1 tsp coriander seeds
20g murray river salt flakes
2 mandarins
125g fine salt
100ml sherry vinegar

Teriyaki

  1. Place all the ingredients except the corn-starch into a small saucepan
  2. Bring to a low simmer for two mins and remove from the heat 
  3. In a separate bowl, add 1 level tsp of corn-starch, 3 tbsps of water and mix together with a whisk into the mix
  4. Put back onto a low heat and stir until it thickens and turns translucent 
  5. Place on the side for later

Duck

  1. Rinse the duck under cold running water and pat dry with paper towel
  2. Grind the spices with the salt flakes using a mortar and pestle
  3. Blend the whole mandarins in a food processor and add the spices
  4. Spread the spiced mandarin paste evenly into the cavity of the duck and seal the cavity with a stainless-steel skewer
  5. Heat the oven to 100°C full steam and cook the duck for 30 mins
  6. Wipe the skin dry with paper towel and paint all over with the teriyaki sauce
  7. Preheat the oven to 200°C
  8. Place the duck on a wire rack over a deep roasting tray and cook in the oven for 25 mins until the skin is crisp
  9. Reduce the heat to 160°C and cook for a further 45 mins 
  10. Remove the duck from the oven and leave to rest for 15 mins 
  11. Once cooled, remove the skewer and drain the juices and fat from the cavity – discard this, although you may want keep the fat from the cooking tray
  12. Remove the breasts and leg from the bone and debone the legs 
  13. Cut the breast and legs into thick slices and serve on a warm platter