When roasting duck, it is important to drain off the fat that will accumulate in the tray. Remove the tray from the oven, put the duck on a plate, then carefully pour off the fat into a bowl. Return the duck to the rack and continue roasting. Repeat a few times during cooking.
Preparation: 30 minutes
Cooking: 90 minutes
1 whole duck, roughly 2kg
Chinese five-spice powder
1 medium watermelon, approx 1kg, cubed
4 tbsp hoisin sauce
1 large handful coriander, shredded
150g cashew nuts, toasted
Crispy onion salad topping pieces (optional)
2 tbsp toasted sesame seeds
1 dsp peanut oil
2 tsp sesame oil
Preheat the oven to 190°C
Wash and thoroughly dry the duck by dabbing with paper towel.
Prick the upper part of the breast and in between the breast and thigh with a skewer to help the fat escape.
Season with salt (to help the skin crisp) and then generously with Chinese five-spice inside and out.
Place the duck on a wire tray and roast for 30-40 minutes, breast down.
After 40 minutes turn the duck, reduce heat to 180°C and cook for a further 40-50 minutes, until tender and cooked through.
Leave to rest for 15 minutes then shred the meat and leave to cool. Mix with 3 tbsp of the hoisin sauce.
Cube and seed the watermelon and drain in a sieve to discard excess water. Then place in a mixing bowl with the shredded coriander.
Pile the watermelon on a plate, top with the duck, and garnish with cashew nuts, sesame seeds and crispy onion.
Drizzle over the oils and the remaining hoisin sauce and garnish with coriander leaves.