’TIS THE SEASON
Burnt honey and pineapple-glazed duck
SERVES 4-6 //PREP TIME 30 MINS //COOK 1 HR 15 MINS (PLUS COOLING, RESTING)
Duck à l’orange meets Chinese barbecued duck in this slightly sweet and sticky centrepiece. Begin this recipe a day ahead.
1 whole duck (about 2kg)
300 gm honey
200 ml fresh pineapple juice
120 gm char siu or hoisin sauce
Peel of 2 limes, cut into strips
Charred lime halves, to serve
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.
Preheat oven to
