- 240 millilitres prune juice
- 100 millilitres soy sauce
- 100 millilitres water
- 100 millilitres ketchup
- 3 tablespoons rice vinegar
- 5 garlic cloves
- 4 shallots, peeled chopped into chunks
- 2 teaspoons freshly grated ginger
- ½ tablespoon sesame oil
- 1 teaspoon ground black pepper
- 2 teaspoons Dijon mustard
- 80 grams sugar
- 1 teaspoon Chinese Five Spice powder
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 duck (about 1.5kg)
- Salt, to season
- 1 teaspoon vegetable oil
- 1 orange, sliced in half
- 1 carrot, peeled
- ¼ red cabbage
- ¼ green cabbage
- 120 grams Japanese mayonnaise
- 1 garlic clove, finely grated
- 1 lime, juice and zest
- ½ tablespoon chili pepper powder
- ½ tablespoon black sesame seeds
- In a food processor, blend all the ingredients for the BBQ Sauce.
- Pour blended BBQ ingredients into a saucepan, bring to a boil then turn the heat down and simmer for 10-15 minutes, until thickened.
- Meanwhile, preheat the oven to 140°C.
- Using the tip of a sharp, small knife, prick the skin of the duck all over. Make sure you don’t pierce the meat!
- Season the duck generously with salt on both the inside and outside, then rub vegetable oil on the outside. Stuff half the orange into the cavity.
- Place the duck in a roasting tin and roast for 2 hours.
- Every 30 minutes, take the duck out and prick it a few more time with the knife again, to release the fat from the skin.
- After 2 hours, take the duck out of the roasting tin and pour the fat out. (Chef’s tip: You can save the duck fat to roast potatoes!)
- Turn the oven up to 220°C, and return the duck to the tin.
- Roast for 20 to 30 minutes more, to crisp the skin up.
- Meanwhile, shred the carrot, red cabbage and green cabbage, either with a knife or with a food processor.
- Mix the mayonnaise, garlic, lime zest and juice and Japanese chili powder together in a bowl. Toss with the shredded vegetables.
- Garnish with sesame seeds and serve on the side with the duck and BBQ sauce.