A very simple, sweet, crispy duck recipe similar to the BBQ ducks you see in Asian stores in NZ. This meat is ideal for rolling in pancakes with chopped spring onion and extra hoisin sauce (Peking Duck). Ideal for celebrating Chinese New Year 2017.

Serves 6

Chinese Roast Duck:

1.8 kg duck
1/2 cup brown sugar
1/2 cup rice wine vinegar (can use red wine vinegar)
1 star anise
2 teaspoons oil
1/3 cup hoisin sauce

Make a small incision around the skin at the neck of the duck and carefully slide your fingers or the round end of a spoon into the breast between the skin and the flesh easing the skin away from the meat.
Bring a large heavy saucepan of water to the boil and place the duck into the water for 4 minutes. Remove from the water and dry thoroughly.
Gently heat brown sugar, rice wine vinegar, star anise and oil, stirring to dissolve sugar. Allow to cool and then spoon mixture over duck ensuring it is well coated.
Carefully tie duck so it is able to be hung and dry in an cool breezy space for 2 -3 hours to dry the skin. Preheat oven to 190 C.
Place duck on a rack over a roasting dish. Pour 1 cup of water in roasting dish to prevent fat from burning. Roast for 1 1/2 hours turning regularly to ensure duck is golden all over.
10 minutes before removing from oven brush duck with hoisin sauce.

Pinot Noir and Shiraz are the wine matches with duck.

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