Duck and orange may be the classic pairing, but this
glossy twice-cooked duck finds another ideal match in a sweet and
sour mandarin sauce.
2½ tbspvegetable oil1duck (about 2.2kg)125 ml (½ cup)Shaoxing wine60 ml (¼ cup)Chinkiang vinegar1 tbsprock sugar (see note) or caster sugar50 gmginger, thickly sliced1garlic head, halved1mandarin, unpeeled, halved4star anise4cloves4white peppercorns2cinnamon quills1long red chilli, halved140 mlsoy sauce1 tsphoney, mixed with 1 tsp warm water2bunches broccolini, trimmed and halvedThinly sliced spring onion and steamed jasmine rice (optional), to serveMandarin sauce200 gmbrown sugar125 ml (½ cup)mandarin juice60 ml (¼ cup)soy sauce2star anise2cinnamon quills1long red chilli, halved lengthways3mandarins, such as Imperial or Hickson, peeled and thickly sliced crossways2 tbspChinkiang vinegarJuice of 1 lemon, or to taste
Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes). Tip excess fat from pan, then add wine, vinegar, sugar, ginger, garlic, mandarin, spices, chilli, 125ml soy and 750ml water. Bring to the boil, reduce heat to low, cover and simmer, turning every 15 minutes, until juices run clear when thigh is pierced with a skewer (1-1¼ hours).
Preheat oven to 240C. Remove duck from wok and place breast-side up on an oiled rack in a roasting tin. Brush with honey mixture and roast until dark golden and crisp (10-12 minutes). Rest for 15 minutes, then joint and cut into pieces.
Meanwhile, spread broccolini on a baking tray. Drizzle with remaining oil and soy sauce, season to taste, and roast until tender and a little charred on the tips (10-12 minutes).
For mandarin sauce, stir sugar, mandarin juice and 100ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until a syrup forms (7-8 minutes). Add soy, spices and chilli, simmer to infuse (2-3 minutes), then add mandarin slices, vinegar and lemon juice.
Arrange duck on a platter with broccolini, spoon mandarin sauce over, scatter with spring onion and serve with steamed rice.