- 1 duck, about 1.8 kg, without giblets
- 2 tablespoons hoisin sauce
- 2 teaspoons dried thyme
- 2 teaspoons five–spice
- 3 tablespoons honey
- 3 tablespoons dark soy sauce
- Gingered sugar snaps
- 250 g sugar snap peas or snow peas
- grated zest of ½ orange
- juice of 1 orange
- 1 tablespoon coarsely grated fresh ginger
- 2 teaspoons soy sauce
- ⅓ cup (90 g) canned bamboo shoots, drained
- 1 teaspoon sesame oil
- With poultry shears or a large knife, cut up one side of the duck’s backbone, then cut out the backbone.
- Trim off as much fat as you can and cut off the flaps of skin.
- Place the duck, skin side up, on the work surface and flatten with your hand.
- Prick the duck all over, piercing through the skin and fat but not into the meat.
- Place the duck in a colander and pour boiling water over it twice to release the fat.
- Dry the duck with paper towel.
- Push 2 metal skewers diagonally through the duck to keep it flat during cooking.
- Combine the hoisin sauce, thyme and five–spice, and spread on the underside of the duck.
- Place it, skin side up, on a rack set over a roasting pan.
- Put the honey, soy sauce and 300 ml of water in a small saucepan and bring to the boil.
- Pour this over the duck, collecting all juices.
- Pour the mixture over the duck twice more, then leave the duck, on the rack, in a cool, draughty place for about 5 hours.
- Alternatively, leave it in front of a fan, or in a fan oven with just the fan turned on and no heat, for 2 hours.
- Reserve the honey–soy mixture.
- Preheat the oven to 200°C.
- Pour 300 ml of water into the roasting pan.
- Roast the duck for 1 hour or until the skin is crisp and brown.
- Meanwhile, bring the honey and soy mixture to the boil and reduce by half.
- Set this syrup aside.
- About 10 minutes before the duck is ready, blanch the sugar snap peas in boiling water for 2 minutes; drain and refresh under cold water.
- Put the orange zest and juice, ginger and soy sauce in a saucepan and bring to the boil.
- Add the sugar snaps and bamboo shoots and heat for 1–2 minutes.
- Stir in the sesame oil.
- Divide the duck into 4 portions and serve with the vegetables and the honey–soy syrup.
Preparation: 30 minutes, plus about 5 hours drying
Cooking: about 1hour