Fusion Roast Duck with Sweet Mango Sauce

Fusion Roast Duck with Sweet Mango Sauce

by share food admin master
written by share food admin master
Fusion Roast Duck with Sweet Mango Sauce
Print Recipe
Hearty and delicious roast duck with sweet mango sauce. The epitome of any Chinese feast is one with a roast duck served in the middle of the dining table. We've kept this recipe children-friendly and replaced the red wine with sweet mango sauce and Ribena Cordial.  A perfect combination to surprise the taste buds of your guests and sure to be a big hit this CNY!
Servings Prep Time
5 person 6 hours
Cook Time
1 hour 30 minutes
Servings Prep Time
5 person 6 hours
Cook Time
1 hour 30 minutes
Fusion Roast Duck with Sweet Mango Sauce
Print Recipe
Hearty and delicious roast duck with sweet mango sauce. The epitome of any Chinese feast is one with a roast duck served in the middle of the dining table. We've kept this recipe children-friendly and replaced the red wine with sweet mango sauce and Ribena Cordial.  A perfect combination to surprise the taste buds of your guests and sure to be a big hit this CNY!
Servings Prep Time
5 person 6 hours
Cook Time
1 hour 30 minutes
Servings Prep Time
5 person 6 hours
Cook Time
1 hour 30 minutes
Ingredients
  • 2 kg duck rinsed with room temperature water
  • 2 packets Ready-to-eat Egg Crepe 10 pcs each
  • 10 sprigs spring onions cut into strips
[A] Dry rub
  • 1 tbsp five spice powder
  • 2 tsp sugar
  • 2 tsp salt
[B] Dry herbs for stuffing
  • ½ white onion sliced
  • 1 knob of ginger sliced
  • 4 cloves garlic roughly chopped
  • 3 spring onion white bulb only, sliced
  • 1 star anise
  • 1 cinnamon stick
  • 2 bay leaves
[C] Seasoning for stuffing
  • 2 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp five spice powder
  • 1 tsp sesame oil
  • 2 tbsp chinese cooking oil
[D] Seasoning to blanch duck’s skin
  • 12 cups water
  • 2 tbsp dark soy sauce
  • 1/3 cup maltose
  • ¼ cup chinese cooking wine
  • ¼ cup white vinegar
[E] Sauce
  • 250 g fresh mango ripened
  • ½ cup ribena blackcurrant cordial
Tools
  • 1 piece satay stick soak for at least 30 mins
  • 1 32L oven the minimum required to put a duck
  • 1 blender
Instructions
Step 1: Rub the dry marinade on the duck
  1. Combine [A] together. Rub it on the duck’s skin. Set aside.
Step 2: Dry roast the herbs, prepare the stuffing & seal the duck
  1. In a pan without oil, fry [B] till fragrant and the onion turn brown. Add in [C], fry it for another 3 mins.
  2. Remove from stove.
  3. Once it has cooled down, stuff it into the duck’s cavity.
  4. Secure the cavity with the satay stick.
Step 3: Blanch the duck
  1. In a large pan, boil [D]. Lift up the duck by its neck and use a ladle to bathe the duck. Repeat 10 times till the duck’s skin tightens. Set aside.
Step 4: Dry out the duck
  1. Pat dry and transfer it into the chiller uncovered. Let it dry for at least 5 hours or even overnight.
Step 5: Roast the duck
  1. Preheat the oven to 190 degrees.
  2. Place the duck on the baking sheet, breast facing upwards, and place it on the lowest shelf. Let it roast for 1 hr, till the skin of the duck turns duck. Flip the duck and roast for another 10 mins; this will allow an even roast overall.
  3. Remove from oven and let the duck rest for 15 – 20 mins.
Step 6: Prepare the Mango Ribena sauce
  1. Add [E] to a blender. Pulse it till the doneness you prefer. Add in more Ribena cordial for the sweetness.
Step 7: Ready to serve
  1. Serve the duck with egg crepe, spring onions and mango sauce.