Chinese Duck

chinese duck
00Yields1 Serving
DifficultyBeginnerPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins



 1 duck
 3 Tbsp red wine vinegar
 1 Litre water, boiled
 20 cm ginger, cut into 4 pieces
 4 star anise
 4 Tbsp horners aftermath chilli jam

Wash the duck inside and out, ensure the guts are removed and pat dry with kitchen paper.


Boil the water and combine in a jug with the red wine vinegar, slowly pour this over the duck. Once poured tip the fluid back into the jug and repeat several times. This will remove the greasiness of the skin.


With a sharp pointed knife make a couple of dozen incision about 1 cm deep over the breasts and legs.


Paste 2 Tbsp of the horners aftermath chilli jam over the skin of the duck, place the ginger and star anise inside the cavity of the duck. and place in the oven covered with foil for 45 Minutes on the middle shelf.


Remove from the oven and paste the remaining 2 Tbsp horners aftermath chilli jam and place back into the oven uncovered.


Allow to rest out of the oven for 15 Minutes before carving.