Chinese Spiced BBQ Duck

I make this slightly differently each time, its more of a technique than a recipe.

Once you have the basic logic you can mess with the ingredients and make it your own! I've done a crazy hot chilli version and I've been playing with a ginger and garlic version that is promising.

The advantage of this method is it is done in two stages so it is great for a dinner party as most of the heavy lifting is done days before the event.

Duck cut into pieces

Kecup Manis (Sweet caramelised Soy)

Star Anise

Onion

Mushroom

Broccolini

Orange Peel

First make a stock to braise the duck

Add a few Star Anise and a half cup of Kecup Manis to a litre of water in a pot.

Add a halved onion

This is where you can start to individualise the flavour, what is described here is the bare minimum, add slices of ginger and garlic and/or chilli, add palm sugar to make the duck extra sweet. The deeper you make this braising liquid the tastier your duck will be.

Cook this down till the onion is soft, then allow the liquid to cool a little before straining out the large bits.

You could of course do this step on the stovetop but I prefer the BBQ so I can build the smoke flavour from the start.

Place the duck pieces in an oven proof pan, I'm using a cast iron wok

Pour over the braising liquid

Place the pan on the BBQ and bring to a low simmer

Slowly braise the duck in the liquid till the duck is tender, I like to do this as gently as I can with a block of wood on the coals for smoke.

Be careful not to boil the liquid and be careful not to damage the look of the duck

Once the duck is tender remove it from the heat

Remove the duck from the liquid and store covered in the fridge

Pour the braising liquid into a bowl and place in the fridge

The Final cooking phase can be a few hours later, the next day or a few days later! This is one of the advantages of this two stage cooking process, its a stunning meal and the final cooking is simple and quick.

Remove the Braising liquid from the fridge

Carefully scrape the fat from the top (Keep the fat for the best roast potatoes ever!)

Divide the setup braising liquid into two. One half is for making the glaze, the other half is to braise the mushroom and broccolini

Reduce one half of the braising liquid with a knob of butter to give it shine.

Add a couple of strips of orange peel, you could also add chilli or ginger for an extra flavour hit.

Reduce the liquid till you have a thick sticky glaze

Place the duck onto the BBQ grill, run a medium heat you don't want to burn the duck just slowly heat it through.

Brush the glaze onto the duck every few minutes to build up a thick sticky coating

I like to have a little smoke in my BBQ as the smoke gets imbedded in the layers of glaze and adds knockout flavour!

While the duck is on the BBQ being glazed, bring the reserved braising liquid to a low simmer.

Add the broccolini and mushrooms and cook till just tender

This will only take a few minutes so make sure your duck is almost finished before starting

Add a little of the braising liquid to the remaining glaze to make a finishing sauce.

Plate the duck and dress with the Finishing sauce

Serve up the Vegetables

I like to do this on separate plates but making a big pile of the steaming hot vegetables and placing the duck on top also works

Serve with some steamed rice if you like

Enjoy your meal