18
ROASTIng RECIPES
Main
HoNEY AND GINGER
SLoW RoAST DUCK
serves 4
ingredienTs
•
1 oven-ready duck, approx. 2kg
•
25g finely grated fresh ginger
•
1 tsp sea salt
•
freshly ground black pepper
•
6 tbsp runny honey
•
50ml soy sauce
•
1 red chilli, seeded and finely sliced
•
1-2 tsp toasted sesame seeds
METHoD
in The kiTChen
Lightly score the duck skin four to five
times on each breast, making sure you
don’t cut into the flesh. Rub over the grated
ginger, salt and pepper, sit in a heavy duty
roasting tray that sits on the barbeque with
the lid down.
on The BarBeCue
Prepare the barbeque with the baffle in
upright position, so it is burning at about
150°C for low and slow cooking.
Put the duck on the barbeque and cook for
1½ hours with the lid down. After 1½
hours, carefully pour out as much of the fat
you can from the tray as possible (keep the
fat as it’s great for roasting potatoes).
Drizzle over the honey and return to the
barbeque, cooking with the lid down for a
further 1 hour, basting the duck with any fat
and honey every 15 minutes or so.
If the honey seems to be burning on the
base of the tray, just add a splash of water
to loosen it down slightly. After a total of 2
½ hours cooking, the sticky honey and
ginger duck can be removed from the
roasting tray. Transfer on to a board or tray
and leave to rest for 15 minutes.
Pour out any excess fat from the roasting
tray and sit back on the barbeque. Stir in
100ml water, the soy sauce and chilli. Bring
to a simmer, scraping any sticky residue
from the bottom.
Scatter sesame seeds over the duck before
slicing or tearing apart. Serve with the
sauce to pour over.
Summary of Contents for HEAT Series
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