Ingredients
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
Cooking Method
Step 1
Mix ginger, garlic and light soya sauce together and rub the inside of the duck with seasoning.
Step 2
Place star anise inside the duck and secure opening with a skewer. Rub outside of duck with sesame oil and a little salt.
Step 3
Place duck on a wire tray and pour 1 to 2 cups of water in the baking dish.
Step 4
Bake in a medium hot oven (approx 180C) for 30 - 40 minutes.
Step 5
Check water in roasting tin has not dried out, refill if necessary.
Step 6
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.
Step 7
Allow duck to rest. The cut the into pieces using a sharp cleaver.
Step 8
Dice mango, chop spring onions and cube cucumber.
Step 9
Mix together with lime juice, dash of sesame oil and salt and serve together with the duck.