CRISPY ROAST DUCK WITH SLAW & YUZO KOSHO MANDARIN DRESSING

SERVES

PREP TIME

20 MINUTES

COOKING TIME

3 HOURS

INGREDIENTS

for the duck:

4 x Duck Marylands

4 x Cloves Garlic

1x Teaspoon Sea Salt

1 x Teaspoon Cracked Black Pepper

1 x Cup Chicken Stock

Zest of 2 Mandarins

1 x Cup Mandarin Juice

for the slaw:

4 x baby red radishes - shaved

1/2 red cabbage - shredded

4 x baby heirloom carrots - peeled into strips

100g frozen edamame, thawed

for the dressing:

1 x cup mandarin juice

3 x Tablespoons Maple Syrup

1/4 cup chardonnay vinegar

1/4 cup olive oil

1/2 Teaspoon Yuzu Kosho Paste

METHOD

for the duck:

Preheat the oven to 150C. Pound the garlic, madarin zest, salt and pepper to a coarse paste in a pestle & mortar.
Rub the duck with the mixture and place, skin-side down into a large roasting dish. Add the chicken stock and mandarin juice. Cover with foil and roast for 2 hours - Then turn the duck over and cook for one more hour covered with the foil then remove the duck from the roasting dish. Set aside and keep warm.

for the dressing:

Add all of the ingredients to a small jug & whisk vigorously until emulsified.

for the slaw:

To make the slaw - toss radish, red cabbage, carrot and edamame in a mixing bowl and add half the dressing, season to taste and toss well.

To Serve:

Divide the slaw and the roast duck among serving platters and serve - drizzle with the remaining yuzu koshu manadrin dressing.

Notes:

Yuzu Koshu is a spicy Japanese condiment made from fresh chillies that are fermented with salt and the zest and juice from yuzu, a fragrant, tart east asian citrus fruit. If you can’t find Yuzu Koshu then use Harissa for a North African twist.

My favourite no fuss way to cook Duck.

The Yuzu Kosho elevates the dish perfectly and cuts through the richness of the duck with zing.