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3 x 1.6kg ducks
60g butter, melted
Stuffing
90g butter
12 spring onions, chopped
3 garlic cloves, crushed
3 tsp grated ginger
500g fresh white breadcrumbs
1/4 cup chopped fresh coriander
2 eggs, lightly beaten
Mandarin Sauce
1 x 310g can mandarin segments
2 tbsp cornflour
4 cups light chicken stock
1/2 cup orange juice
2 tbsp lemon juice
1 tbsp honey
1 tbsp soy sauce
2 tsp grated ginger
1 tbsp sugar
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Method :
Preheat oven
to moderate 180C. Rinse ducks, pat dry with absorbent paper.
To make
Stuffing: Heat butter in medium pan, add spring onions, garlic and
ginger, stir fry for 3 minutes pr until soft, add breadcrumbs, coriander
and eggs, stir until combined. Remove from heat. Spoon Stuffing into
ducks, ensuring each has the same amount. Tie wings and drumsticks
securely in place. Place ducks on roasting rack over shallow baking
dish, brush with butter. Roast for 1 hour, baste ducks occasionally with
pan juices. While ducks are roasting, prepare Mandarin Sauce. Process
undrained mandarins to a smooth texture in blender or food processor.
Place cornflour in small pan, add a little stock, stir until smooth. Add
remaining stock, orange and lemon juice, honey, soy sauce, ginger, sugar
and mandarin purée. Stir over medium heat until sauce boils and
thickens. Remove ducks from oven, drain pan juices, place ducks in
baking dish, pour over Mandarin Sauce. Roast further 40 minutes. To test
if duck is cooked, insert skewer into the thigh. If juice runs clear,
duck is ready. Strain sauce, serve with ducks. Unsuitable to freeze.
Serves 8
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