Roast Duck in slow cooker……..
Ingredients:
1 whole duck ( 1.8 kg )
2 tablespoons sugar
1 tablespoon garlic powder
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1/2 teaspoon white pepper
1 tablespoon five spice powder
2 stars anise
50 gram ginger sliced
Haft bum spring onion cut into 3in
2 tablespoons malt syrup or maltose ( available in most Asian supermarkets)
2 tablespoons red vinegar
3 large brown onions cut in half
Directions:
Wash the duck inside and out with cold water, drain and pat dry with kitchen paper.
Mix together the sugar,garlic,star anise, ginger , hoisin sauce, oyster sauce, five spices, spring onions, then use to fill the cavitie . Close the cavitie with bamboo skewers and set aside.
In a small bowl mix the maltose and vinegar, add the remaining vinegar to a jug of boiling water and pour over the duck ( the boiling water opens up the pores, while the vinegar helps to strip some of the wariness from the skin,so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the duck, then place duck in a large plastic container and put in the fridge overnight.
Place the brown onions, in bottom of slow cooker and add the duck in , cover with tea towel under the lid and cook on high for 4 hours, remove the duck from slow cooker to banking tray then put in oven ( 180c ) for 10 minutes then turn duck oven and cook for more 10 minutes or until duck browned.
Serve with Omurice (Japanese Omelette rice) and baby broccoli. ENJOYS
By Kim Smith Roast Duck in the slow cooker Recipe
BACON BEEF AND CHEESE POTATO PIE