Ginger Roasted Duck with Orange Marmalade Sauce

Prep the duck the day before you plan on cooking. Remove the wing tips and any excess fat. You may also like to remove the wishbone to make carving easier (keep these for making a batch of stock).

Prick the duck all over with a small paring knife or skewer, but try not to cut the flesh. In a large pot of boiling water, blanch the duck for 2 minutes. Allow the water to drain off. Place the duck on a rack on top of a tray, breast side up, and pat dry with paper towels.

Mix the sea salt with the ground ginger and rub all over the duck skin. Grate the orange zest, combine with the fresh ginger, and rub the inside of the duck. Remove any remaining peel or pith from the orange, cut the flesh into wedges, and stuff them into the cavity. Refrigerate, uncovered, overnight to help dry out the skin.

Preheat the oven to 180°C.

Roast the duck, breast side up, on the rack for 1 hour, adding 1 cup of water to the tray underneath to catch the drippings (top this up as required). After 1 hour, turn the duck over (breast side down), and cook for a further 30 minutes. Turn over again (breast side up), for the final 30 minutes.

Rest the duck for at least 20 minutes before carving and serving with the sauce, fennel kohlrabi slaw, and Farro Kitchen duck fat potatoes.

For the orange marmalade sauce: In a small saucepan, place the orange juice, brown sugar, soy sauce, ginger, marmalade, and the finely grated zest of 1 orange. Heat together for 5-10 minutes, until it thickens. Remove and discard the ginger slices, keeping the sauce warm.

Peel the oranges and cut into segments. Set aside. Just before serving, add the segments and any juices to the sauce and put on a platter with the duck.