Asian Roast Duck
1 whole duck
2 cloves garlic, halved
3 shallots, chopped
3 cm piece ginger, sliced thickly
1/2 cup dry sherry
1 cup chinese soy sauce
1 tsp sugar
2 cups chicken stock
2 cups water
1 tbsp sea salt flakes
1/2 tsp chinese five spice powder
lemon wedges, for serving
Tuck the wing tips under the duck. Tie the legs together with string.
Combine the garlic, onions, ginger, sherry, soy sauce, sugar, stock and water in a large stockpot or pan; bring to the boil. Place the duck into boiling liquid, cover and simmer for 15 minutes. Turn and simmer for another 15 minutes. Remove the duck from the pan; cover and refrigerate. Strain the stock mixture into a large bowl or jug; cover and refrigerate until cold.
Preheat the oven to hot to 220°C. Place duck on a rack in a baking dish, breast side down. Pierce skin all over with a metal skewer or fork, and roast for 30 minutes. Turn the duck, pierce skin, roast another 40 minutes or until brown and crisp.
Meanwhile, remove the solidified fat from the top of the stock mixture. Return the stock mixture to a saucepan and boil, uncovered, for 5 minutes. Cut the duck in to quarters; serve with a little of the broth, the combined salt and spice, and the lemon wedges.