Whole Roast Duck
De- frost Duck in chiller overnight
Clean-up Fat, Blood and remove Giblets
Season inside with cut Orange, Star-Anise and Cinnamon
Stick – tie-up legs
Steam for 20 mins to tighten skin
Cool-off and rub over with Kecap Manis
Roast @ 180C for 20mins until good colour
Reduce to 130C for 1hr 20mins – covered with Alfoil
Cool and cut – 2 breast + 2 legs
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