- 1 small duck (about 1.5 kg)
- 2 tsp five spice
- 200g runny honey
- 2 tsp dry sherryor similar
- 2 tsp mustard Dijon
- 1 tsp sunflower oil
- 2 tbsp soy sauce
- Whenever you're cooking whole birds, it's really important to get them up to room temperature before you begin – so make sure you bring the duck out of the fridge a good hour before you cook it. While you're waiting, pre-heat your oven to 140C.
- Sit the duck in a roasting tin, and slather it in oil, salt and five spice powder. Roast in the oven for two hours, until the juices run clear and the skin has crisped up. After this time, remove the duck from the pan, and pour the fat into a small container for use later.
- Make your glaze by combining the soy, Sherry, mustard and honey in a bowl, and mixing well. Pour it all over the roasted duck, and make sure the glaze covers the whole bird. Stick it back in the oven, and turn the heat up to 190C, to roast for another 20 minutes. Remove from the oven and leave to rest for at least 20 minutes.
- In the meantime, make a gravy from the juices, fat and run-off glaze in the tin. Spoon them into a small saucepan along with a little stock, some wine and some cornflour for thickening. Serve the duck with thick-cut fries, green vegetables or whatever takes your fancy.
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