Jamie's Roast Duck
1 duck
1 orange, halved
Few sprigs of fresh rosemary
Few sprigs of fresh sage
2 tbsp Chinese five-spice
Sea salt and freshly ground black pepper
Heat over to 180C (gas mark 4). Wash the duck, inside and out, and thoroughly pat dry with some kitchen paper. Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage.
Mix the Chinese five-spice with a good pinch of sal and pepper and rub all over the duck inside and out. Turn the duck breast-side down and pop in the over for an hour.
Remove the tray from the oven. Carefully spoon all the fat out of the tray and strain through a sieve into a bowl. Leave to cool. Turn duck over and place it back in oven for another hour.
After duck has had 2 hours, removed tray from oven and once, again, spoon the fat out of the tray and into the bowl. Leave duck to cool completely.
Once cook, cut duck into 4 portions.
Place into a tall, sterilised jar and push down the duck to make it a compact layer. Pour the fat over the duck, insuring it's completely covered and seal teh jar. Store in fridge for up to two weeks.
When reay to use, break and remove fat layer. Don't throw it away, though! Keep it for roast potatoes!
Place duck in over heated to 200C (gas mark 6) for 20 mins. until crisp and tender.
Serve with noodles and pak choi and toss with chilli, sesame oil, lime juice, coriander leaves and seasoning.
PS, if you are going to eat the duck immediately, roast if for 2 hours as described above, then turn the over temp up to 200C (gas mark 6) and cook for a further 15 mins.
