Blackened Thai Roast Duck

Ingredients

• 1 duck (approx. 2 kg)
• 1 - 2 oranges
• 1½ tsp Szechwan peppercorns
• 2 cloves garlic
• 1 tsp sea salt
• 2 tsp powdered galangal (or ginger)
• juice and zest of 1 orange
• 1 tbsp sesame oil
• 3 tbsp light soy sauce
• 1 tbsp rice wine vinegar

Method

Set the oven to 180°C.

To prepare the duck, remove the head and lower parts of the wings. Using a fork, prick the duck all over. Be careful not to pierce the meat - pierce the skin only. This helps excess fat escape during cooking.

Fill the duck's cavity with 1 or 2 oranges cut in half. Combine all other ingredients in a mortar and pestle and grind until well combined. Rub this mix into the duck's skin.

Roast the duck for 1½ to 2 hours until juices run clear. Baste several times during cooking. Drain off excess fat before serving with steamed rice and stir-fried vegetables.