Soy-Roast Duck with Mandarin

gourmettraveller.com.au

Winetosser

Mid fifties enthusiastic home cook and one of the Two Fat Brothers YouTube very amateur cooks

2½ tbsp vegetable oil

1 duck (about 2.2kg)

125 ml Shaoxing wine (½ cup)

60 ml Chinkiang vinegar (¼ cup)

1 tbsp rock sugar (see note) or caster sugar

50 gm ginger, thickly sliced

1 garlic head, halved

1 mandarin, unpeeled, halved

4 star anise

4 cloves

4 white peppercorns

2 cinnamon quills

1 long red chilli, halved

140 ml soy sauce

1 tsp honey, mixed with 1 tsp warm water

2 bunches broccolini, trimmed and halved

Thinly sliced spring onion and steamed jasmine rice (optional), to serve

subheading: Mandarin sauce:

200 gm brown sugar

125 ml mandarin juice (½ cup)

60 ml soy sauce (¼ cup)

2 star anise

2 cinnamon quills

1 long red chilli, halved lengthways

3 mandarins, such as Imperial or Hickson, peeled and thickly sliced crossways

2 tbsp Chinkiang vinegar

Juice of 1 lemon, or to taste

Directions at gourmettraveller.com.au

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