Earl Grey Tea Roasted Duck

I finally roasted a whole duck. This recipe is wonderful as it adds a delicate taste to an otherwise gamey duck meat. 

Ingredients:

- 1 duck (about 2kg), pat dry 

- earl grey tea from about 4 tea bags 

- 1 teaspoon of five-spice powder 

- 2 teaspoons of salt 

- 5 potatoes, cube 

- 1 onion, halved 

- 1 bulb of garlic 

Procedures 

1) Rub tea leaves, five-spice powder and salt all around the duck and inside the cavity. 

2) Stuff onion and garlic into the cavity of the duck and stitch it up using a satay stick. 

3) Score the duck skin. Let it continue to air dry for 1 hour. 

4) Place the duck (breast-side up) on a rack in a roasting tray. Let it roast for 1 hour at 180 degree celsius. 

5) Pour away the duck fat from the roasting tray. Add potatoes into the roasting tray. Transfer the onion and garlic in the duck cavity go the roasting tray. Mix well. 

6) Place the duck back into the rack in the roasting tray (breast-side down) and continue to roast for another 1 hour at 180 degree celsius.

7) Transfer the duck to a meat board and let it rest. 

8) Continue to roast the potatoes at 275 degree celsius for 5 minutes until it turns brown. Serve the duck with the potatoes. 

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