Burnt honey and pineapple-glazed duck

Duck à l’orange meets Chinese barbecued duck in this slightly sweet and sticky centrepiece. Begin this recipe a day ahead.

Photo: Con Poulos

Con Poulos
4 - 6
1H 15M
1H 45M



1.Pat duck dry with paper towel, then tie legs together and place on a wire rack over a roasting pan. Refrigerate uncovered overnight to dry out skin.
2.Meanwhile, place half of the honey in a large heavy-based saucepan over high heat and cook, swirling pan, until caramelised (3-4 minutes). Taking care of spitting caramel, gradually add pineapple juice and use a metal whisk to stir until combined; stir in remaining honey, char siu and lime peel. Bring to the boil and simmer over medium heat until thickened (8-10 minutes); set aside to cool to room temperature; glaze should be sticky and syrupy when cooled.
3.Preheat oven to 160°C. Remove duck from fridge 30 minutes before cooking and brush liberally with burnt honey and pineapple glaze. Roast, basting frequently with glaze and rotating duck in oven, until skin is crisp and golden (1 hour).
4.Increase oven temperature to 200°C and continue to cook duck, basting, until deep golden (15 minutes). If the legs and wings start to burn, cover them with foil. Remove the duck from oven, baste with remaining syrup and rest for 20 minutes.
5.Transfer duck to a serving platter and drizzle with extra glaze. Serve with charred lime halves on the side.

To check duck is cooked, use a digital thermometer; the internal temperature should be 75˚C.


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