To make this Gressingham Roast Duck, Chinese style, you need a glaze for the skin of the chicken and stuffing for the body cavity. The first half of the cooking period requires the duck to be covered in foil, which helps the stuffing steam the duck from inside, allowing all the aromas to penetrate into the meat.
Include was one whole duck, a packet of duck legs, a packet of duck breasts, a pair of chopsticks, a meat thermometer for the perfect roast, and an Apron and recipe leaflet. We’ve had duck many different ways, but as previously mentioned, Gressingham duck lends itself very well to a hybrid version of Chinese Roast Duck.
Baste the duck well with the syrup and vinegar mixture, then place in a large plastic container and put in the fridge or a cool larder overnight, ideally uncovered. To cook, heat oven to 220C/200C fan/ gas 7. Put a little water in the bottom of a large roasting tin, place the duck on a rack over the top and cover with foil. Roast for about 45 mins.
Weigh the duck without the giblets. It’s important to do this – don’t just use the weight on the bag, as this includes the giblets Place on a rack in the roasting tin, prick the skin all over an rub a teaspoon of salt into the skin Roast in the middle of the oven for 40 minutes per 1kg, plus 10 minutes extra