Honey-and-Sesame-Sticky-Roast-Duck
Serves: 4
Preparation: 10 minutes
Cooking Time: 2 hours & 20 mins
A unique breed of duck, created by crossing a wild mallard with a larger Peking duck. The result is a meaty and succulent duck with a great amount of breast meat and a rich gamey flavour. A versatile, full flavoured meat.
Ingredients
- 1 whole Gressingham duck
- large pinch sea salt
- 5 tbsp honey
- 2 tbsp sesame seeds
- juice of half a an orange
- salt and pepper
Method
- Preheat the oven to 160C/140C fan/gas 3.
- Score the duck breast, to help render the fat as it roasts. Season with salt and pepper.
- Place the duck on a rack in a roasting tin and cook for an hour. Meanwhile mix the honey and orange juice together.
- After the duck has roasted for an hour, drain away all the fat. Pour three quarters of the honey mixture over the duck, and slow roast for a further 2 hours. Baste the duck with the juices at least three times during the cooking process.
- During the last hour of cooking, sprinkle the sesame seeds over the whole duck to let them toast and turn golden.
- When the duck is cooked and tender, take it out of the oven and pour over the rest of the honey mix. Let the duck rest for half an hour under kitchen foil before carving.
- Serve with rice and steamed pak choi.
