Twice-Cooked Duck

• 1 None duck (about 3 3/4 lbs)
• 1 tbsp peanut oil
• 2 cloves garlic, peeled and crushed
• 2 oz piece ginger, peeled, 1/2 inch piece grated, remainder thinly sliced
• 2 tbsp sweet chili sauce
• 1/4 tsp five spice powder
• 3 cups chicken stock
• 1 None orange, peeled
• 2 tsp cornstarch
• 2 tbsp brown sugar
• 2 None scallions, chopped finely, plus extra, to serve
• None None Bean sprouts, to serve
• None None Baby spinach, to serve
• None None Cilantro, coarsely chopped, to serve

1. Preheat the oven to 350u0b0F. Place the duck in a roasting pan and cook, uncovered, for about 1 hour or until tender. Remove from the oven and allow to cool. Cut the duck in half lengthways and remove and discard the rib and back bones.
2. Combine the oil, garlic, grated ginger, chili sauce and five spice powder in small bowl and mix well. Place the duck in a shallow dish and brush with the spice mixture. Cover and refrigerate for 3 hours.
3. Preheat the oven to 400u0b0F. Place duck, skin side up, on a wire rack over a baking dish. Bake, uncovered, for about 45 mins or until the skin is crisp.
4. Meanwhile, make the ginger sauce: Place the stock, whole orange and sliced ginger in a medium saucepan and simmer, uncovered, for about 30 mins or until the liquid is reduced to about 1 2/3 cups. Strain, discard solids and return sauce to the pan. Stir together cornstarch and 1/4 cup water until a smooth paste forms. Add the sugar, scallion and cornstarch mixture to the ginger sauce and bring to a boil, stirring, until thickened slightly.
5. Pour the ginger sauce over the duck. Serve with bean sprouts, baby spinach, scallions and cilantro.

duck, peanut oil, garlic, ginger, sweet chili sauce, five spice powder, chicken stock, orange, cornstarch, brown sugar, scallions, sprouts, spinach, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/29777 (may not work)