Duck’s rich meat works fabulously with strong spices. Make sure you score the duck skin as this will help the excess fat drain away during cooking. Try a fragrant honey such as rewa rewa with the duck.

Ingredients

• 2 kg duck
• 2 oranges, finely grated rind and juice
• 1 large red chilli, deseeded and cut into ½ lengthways
• 2 tblsp shredded or minced ginger
• 3 star anise
• 1 tblsp honey
• 1/4 cup Port

Spiced Stuffing Balls

• 2-3 spring onions, trimmed and finely sliced
• 1 1/2 cup fresh white breadcrumbs
• 2 tblsp chopped crystallised ginger
• 2 tblsp currants
• 1/4 tsp ground allspice
• grated rind and juice 1 lemon
• 1 tblsp chopped fresh parsley
• 1 egg, beaten

Method

1. Wipe the duck skin and score the breast in a diamond pattern, with a sharp knife. Place half the grated orange rind and juice, ginger and chilli along with the star anise into the cavity.
2. Roast the duck, breast-side down on a rack over a roasting tray for 45 minutes at 190°C. Remove from the oven and turn the duck breast side up. Mix the honey with 1 tblsp of the Port and brush over the duck. Return to the oven with the Spiced Stuffing Balls for the remaining cooking time. Remove the duck and rest for 10 minutes before carving. Strain off the meat juices and set aside.
3. Gently cook the remaining ginger and chilli in a dash of oil for 2 minutes. Add the reserved meat juices, remaining orange rind and juice and Port. Heat gently and season if wished. Serve the carved duck with the Spiced Stuffing Balls and Orange and Ginger Sauce.

Spiced Stuffing Balls

1. Gently cook the spring onions in a little butter until softened. Toss with the breadcrumbs, ginger, currants, allspice, lemon rind and parsley. Season with salt and pepper. Stir in the egg and enough lemon juice to bind, roll into walnut sized balls.

Cooks Tips

To calculate cooking time for a duck allow 20 minutes per 500 grams plus 20 minutes.