1 duck weighing approximately 1.5kg
1 jar Wing Yip Kung Po Sauce
4 star anise
1 tsp minced ginger
1 tsp minced garlic paste
1 tbsp Wing Yip Light Soya Sauce
1 tsp Wing Yip Sesame Oil
1/2 mango (fine dice)
1 spring onion (chopped)
1/2 cucumber (deseeded and cubed)
Juice of 1/2 lime
Dash of sesame oil and pinch of salt
Mix ginger, garlic and light soya sauce together and rub the inside of the duck with seasoning.
Place star anise inside the duck and secure opening with a skewer. Rub outside of duck with sesame oil and a little salt.
Place duck on a wire tray and pour 1 to 2 cups of water in the baking dish.
Bake in a medium hot oven (approx 180C) for 30 - 40 minutes.
Check water in roasting tin has not dried out, refill if necessary.
After 40 minutes, using a pastry brush, baste duck with the Kung Po sauce, reduce heat to 160C and cook for a further 20 minutes. Turn duck over and baste other side, cooking for a further 20 minutes, until duck is tender.
Allow duck to rest. The cut the into pieces using a sharp cleaver.
Dice mango, chop spring onions and cube cucumber.
Mix together with lime juice, dash of sesame oil and salt and serve together with the duck.