Marcus Wareing's braised and roasted whole duck recipe is accompanied by fresh spring onions, cucumber and Chinese pancakes. You could also serve the duck in a warm salad with cashew nuts, spinach and noodles.
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Begin this duck recipe by heating a large saucepan over a moderate heat. When hot, add the duck and brown all over, allowing a lot of the fat to render off (straining some off)
1 medium duck
When golden all over, remove from the pan. Add the mirepoix ingredients to the same pan and brown well. From the glazing ingredients add the Madeira and allow to simmer until it has a syrup-like consistency
1 bulb of garlic
2 cinnamon sticks
3 star anise
2 red chillies
2/3 handful of coriander stalks
80g of fresh ginger
250ml of Madeira
Add all the remaining ingredients into the pan to create a braising stock, then place the duck back in and cover with a lid
2l chicken stock
2 tbsp of soy sauce
4 tbsp of hoisin sauce
2 tbsp of honey
Keep on a very gentle simmer for an hour and a half, then carefully remove the duck using two slotted spoons, and place on to a roasting tray lined with foil
Preheat the oven to 200°C/Gas mark 6, ready for the duck. Strain the cooking liquor into a clean saucepan and bring to the boil. Reduce by two-thirds to form a gravy-like sauce
Brush the duck all over with a little of the sauce, setting aside the rest for serving, then place in the oven for 10 minutes, until slightly crisp on the outside
Carve the duck and serve with the sauce, some Chinese pancakes, cucumber and spring onion
4 spring onions
1 packet of Chinese pancakes
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