The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1.5 kg duck
1 jar of honey
1 bottle of hoi sin sauce
1 tsp five-spice powder
2 star aniseed
red food colouring
Clean the duck and remove all giblets. Plunge it into boiling water for around one minute and then dry it completely with kitchen roll.
Season the inside of the duck with salt, 5 spice powder and the two whole star aniseed.
Mix a little honey with two drops of the red colouring and two tablespoons of boiling water. Use a pastry brush to cover the skin of the duck with this mixture.
Leave the duck for 6-8 hours brushing it regularly with the mixture. When ready roast in an oven (preferably on a spit) at around 160 degrees for 90 minutes. The skin will form a crust and begin to come away from the flesh and at this point the bird is perfect.
Remove from the oven: use the juices to form a sauce by mixing them with 3 tablespoons of Hoi Sin sauce, 1 teaspoon of sesame oil and a little hot water.
To serve -remove the skin and slice in thin julienne: serve this with small crepes, scallions cut thinly lengthwise and Hoi Sin sauce on the side.
Slice the rest of the flesh and serve with the sauce and rice and vegetables, if desired.