Irene’s Chinese-5-Spice Roasted Duck


Rub washed and dried duck inside and out with a dry rub made up of
1 tbs Chinese 5 Spice,
1 tbs Robertsons rustic garlic & herb spice,
1 tsp tumeric and
1 tbs ginger and garlic paste.
Roast on a grill placed in an oven tray at 160 deg cel for +-2 hours.

Potatoes Roasted in Duck Fat
Steam peeled and cut potatoes (spiced with salt to taste, thyme and colouring) covered in cling film for 6 mins in microwave.
Once done, pour half cup duck fat from drip tray (where duck was roasted) over and roast at 180 deg cel until crispy.

Spicy Moroccan Prawn and Chicken Drumette Curry
Marinate 1kg chicken drumettes overnight in
1 tbs moroccan spice,
1 tbs brown sugar and
1 tbs chicken spice.

Marinate 2kg peeled and deveined prawns in 2tbs Moroccan spice overnite also.

To cook, flash fry prawns on high heat for 2 mins in a little oil, remove from pan and keep aside.
Fry chicken in same pan for +- 5 mins and remove.
To the same pan,
add 1 chopped onion,
curry leaves,
5 green chillies,
1 tsp jeera seed and fry until onions are cooked.
Add 1 tbs ginger and garlic paste,
1 tsp tumeric,
1 tbsp tbs moroccan spice and 1 tbs kashmiri spice and cook on medium heat until spices are cooked.
Add 1 can tomato paste and chicken and cook for +- 10 mins.
Add 1 chicken stock cube and prawns and cook for another 5 to 10 mins until done…season to taste… Enjoy

Prepared, tried and tested by: Irene Dasari


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