Preparation time
over 2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the duck
- 1 tsp salt
- ½ tsp white pepper
- 1 tsp Chinese five-spice powder
- ½ duck, leg and breast still attached
For the sauce
- 4 tbsp vegetable oil, for frying
- 1 red onion, sliced
- 3 garlic cloves, finely chopped
- 2cm/1in fresh root ginger, grated
- 1 carrot, peeled and sliced
- 1 aubergine, cut into thin batons
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 150ml/5fl oz tomato ketchup
- 3–4 tbsp Chinese black vinegar
- 2 tbsp soy sauce
- ½ pineapple, peeled and chopped
- salt and freshly ground black pepper
For the garnish
- ½ cucumber, cut into batons
- 1 tsp caster sugar
- 1 tsp Chinese black vinegar
- 1 tsp sesame oil
- 1 tsp black sesame seeds
- 3 spring onions, julienned
Method
To make the duck, mix 2 tablespoon vegetable oil, salt, white pepper and Chinese five-spice powder in a small bowl and rub into the duck. Leave to marinate for 2 hours covered in the fridge. Bring back up to room temperature before placing in the oven.
Preheat the oven to 200C/180C Fan/Gas 6. Roast the duck in a roasting tin for 45 minutes, or until cooked through. Set aside.
To make the sauce, heat the remaining oil in a frying pan and fry the onion, garlic, ginger, carrot, aubergine and peppers for 10 minutes or until soft. Add the ketchup, vinegar, and soy sauce and then the pineapple. Cook for 5–8 minutes, taste and season with salt and pepper.
To make the garnish, toss the cucumber in the sugar, vinegar and sesame oil in a bowl. Mix in the sesame seeds and spring onions.
Slice the duck. Place the sauce on a plate with the veggies and top with the duck slices. Garnish with the spring onion mixture and serve.