Duck is a high-fat meat but it is possible to get rid of a considerable proportion of the fat by cooking it in this way. (If you remove the skin completely, the meat can be dry.) For a special occasion, duck breasts are an excellent choice, but they are more expensive.
4 duck legs or boneless breasts
30 ml (2 tbsp) light soy sauce
45 ml (3 tbsp) clear honey
15 ml (1 tbsp) sesame seeds
4 mandarin oranges
5 ml (1 tsp) cornflour
salt and ground black pepper
mixed vegetables, to serve
1. Prick the duck skin all over. If using breasts, slash the skin diagonally at intervals with a small, sharp knife.
2. Place the duck on a rack in a roasting tin and roast for 1 hour in a preheated oven at 180°C (350°F) Gas 4. Mix 15 ml (1 tbsp) of the soy sauce with 30 ml (2 tbsp) of the honey and brush over the duck. Sprinkle with sesame seeds. Roast for 15 - 20 minutes, until golden brown.
3. Meanwhile, grate the rind from 1 mandarin and squeeze the juice from 2.
4. Mix together the rind, juice and cornflour, then stir in the remaining soy sauce and honey.
5. Heat, stirring, until thickened and clear. Season to taste.
6. Peel and slice the remaining mandarins.
7. Serve the duck, with the mandarin slices and the sauce, accompanied by mixed vegetables.
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