Chinese BBQ Duck with raspberry sauce
Product Details
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x whole Chinese BBQ duck (dont let them cut it, leave whole) 600ml BerrySweet pure raspberry juice 6 x 5cm thin strips of fresh ginger 2 whole star anise Half tsp butter Half tsp sugar |
Place duck on a board and cut down each side of the back bone and remove the breasts and legs. Cover and set aside. To make the sauce: Place the carcasse and the neck plus all the juices in a large saucepan with the raspberry juice, ginger and star anise. Bring to the boil and boil until the liquid is reduced to about 300ml. Strain off the liquid and cool quickly so you can remove excess fat from the top of the sauce. Spread the duck on a rack in a baking pan and place in the oven at 180degC for 20 minutes. Put the strained juice back on the stove and reduce further until it thickens, stir in sugar and butter. Remove duck from oven and serve immediately. Pour sauce over the heated duck. Serve on mashed potato and fresh steamed vegetables. |
x whole Chinese BBQ duck
- Processing Type:Baked
- Part:Breast
- Style:Fresh
- Category:Poultry
- Country:Australia
- telephone:61-08-85824233
| Processing Type: | Baked |
| Part: | Breast |
| Style: | Fresh |
| Category: | Poultry |
