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Recipe: Kung Po Glazed Duck

A different way to roast duck, the sweetness of the sauce and the tartness of the mango salsa complement the duck. Left over duck can be made into a salad or wraps.


1 duck weighing approximately 1.5kg
1 jar Wing Yip Kung Po Sauce; 4 star anise
1 tsp minced ginger; 1 tsp minced garlic paste
1 tbsp Wing Yip Light Soya Sauce
1 tsp Wing Yip Sesame Oil
1/2 mango (fine dice)
1 spring onion (chopped)
1/2 cucumber (deseeded and cubed)
Juice of 1/2 lime
Dash of sesame oil and pinch of salt

Cooking Method

Serves 4

Mix ginger, garlic and light soya sauce together and rub the inside of the duck with seasoning.

Place star anise inside the duck and secure opening with a skewer. Rub outside of duck with sesame oil and a little salt.

Place duck on a wire tray and pour 1 to 2 cups of water in the baking dish.

Bake in a medium hot oven (approx 180C) for 30 - 40 minutes.

Check water in roasting tin has not dried out, refill if necessary.

After 40 minutes, using a pastry brush, baste duck with the Kung Po sauce, reduce heat to 160C and cook for a further 20 minutes. Turn duck over and baste other side, cooking for a further 20 minutes, until duck is tender.

Allow duck to rest. The cut the into pieces using a sharp cleaver.

Dice mango, chop spring onions and cube cucumber.

Mix together with lime juice, dash of sesame oil and salt and serve together with the duck.