1TbspShaoxing rice wine (or any rice wine, or dry sherry or for alcohol free, ¼ tsp clear vinegar)
1tsp sesame oil
The Rest of the Ingredients
1duck weighing about 2kg (2.2 lb)weight is give or take
2celery sticks
2large oranges
Instructions
If you have the time, marinate your duck overnight. But don't worry if you can only do so for 15 minutes, it'll still be delicious.
Make the Chinese Chilli Oil (or use store bought)
Place the red chilli flakes in a small bowl and set aside.
Heat the oil in a small saucepan or frying pan and fry the dried chillies and star anise for 30 seconds.
Pour this hot oil and its contents over the chilli flakes and leave to infuse while you get everything else ready.The extra oil that's not used up can be stored in the fridge for a week. Use it for salads, and for stir frying or in a marinade.
Make the Marinade
Dry roast the sichuan peppercorns on medium-low heat for 1 minute. Then tip them into a mortar, add the salt and crush to a coarse grind. Tip into a small bowl.
Pound or chop the garlic and ginger into a fairly fine mince. Add to the bowl above.
Now add all the other marinade ingredients into the bowl and stir to mix thoroughly.
Cooking the Duck
Marinate the duck with the prepared marinade and leave for as long as you can. If leaving overnight, cover and place in the fridge. The next day, bring it out 1 hour before you intend to roast it.
Preheat the oven to 180°C (350°F/160°C Fan).
Trim and clean your celery. Slice the oranges into rings.
Line your roasting tin with the celery and most of the orange slices, leaving two aside.
Stuff your duck with the remaining orange slices, and roast the duck in the oven for 1 hour 45 minutes to 2 hours.The time here will depend on the size of your duck. Check at the initial time, if the meat has pulled away from the end of the legs, chances are it's done. Pierce the fleshiest part of your duck with a small, sharp knife. If the juices run clear, it's done. If not cook for 15 minutes longer, more if it's a bigger duck.If the tip of the legs show signs of burning, just wrap the ends up in foil.
When the duck is done, cover with a foil, top with a tea towel and leave to rest for 15 minutes.Serve as described above. The orange slices and celery sticks that were lining the pan are absolutely delicious!
Making a quick Dip with the Pan Juices
Tip the juices and oil into a bowl, and scoop out as much of the oil as possible. Keep the oil in the fridge to use for stir fries and noodles. Will last a week.
Lighten the rest of the juices with 1 - 2 Tbsp of water and check seasoning. It's going to be a very rich tasting sauce - that's good, as it's a dipping sauce. If you like, you can add 1 more tsp of chilli oil or even just a tsp of sesame oil for added aroma.