Ingredients
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
Method
Teriyaki
- Place all the ingredients except the corn-starch into a small saucepan
- Bring to a low simmer for two mins and remove from the heat
- In a separate bowl, add 1 level tsp of corn-starch, 3 tbsps of water and mix together with a whisk into the mix
- Put back onto a low heat and stir until it thickens and turns translucent
- Place on the side for later
Duck
- Rinse the duck under cold running water and pat dry with paper towel
- Grind the spices with the salt flakes using a mortar and pestle
- Blend the whole mandarins in a food processor and add the spices
- Spread the spiced mandarin paste evenly into the cavity of the duck and seal the cavity with a stainless-steel skewer
- Heat the oven to 100°C full steam and cook the duck for 30 mins
- Wipe the skin dry with paper towel and paint all over with the teriyaki sauce
- Preheat the oven to 200°C
- 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
- Reduce the heat to 160°C and cook for a further 45 mins
- Remove the duck from the oven and leave to rest for 15 mins
- 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
- Remove the breasts and leg from the bone and debone the legs
- Cut the breast and legs into thick slices and serve on a warm platter