Cider-can Soy Glazed Duck

• whole duck↗1

  about 2‑2.5 kg

• Chinese five‑spice powder1 tsp tsp
• quality cider↗500ml can ml
• ginger↗small piece

  thin julienne strips

• garlic cloves↗2

  thinly sliced

• sesame oil↗1 tsp tsp
• soy sauce↗100ml ml
• honey↗2 tbsp tbsp
• chili sauce↗3 tbsp tbsp

  (goes well with sriracha or sweet chili)

• Sichuan pepper2 tsp tsp

  crushed

• coriander↗bunch of

  for garnish (optional)

Step-by-step instructions

1. 1

   Easily score the duck's skin all over and rub it with five-spice and a little salt, making sure the aroma gets into the cuts (you can do this a day ahead and let it marinate uncovered in the fridge). Light the barbecue with the lid on. Let the fire die down and the coals turn ashy, then bank the coals to one side. If you are using a small barbecue, you will need to remove the grates and place a sturdy roasting pan on the bottom of the barbecue next to the coals – this will give space to close the lid when the duck is inside. If you have a large barbecue, the duck will sit in a tray directly on the grates, or simply pre‑heat the oven to 180 °C/160 °C with convection/gas 4.

2. 2

   Open the cider can, set aside a few tablespoons for the sauce and pour roughly half into a glass (you can drink it as an aperitif!). Add the ginger and garlic to the can, pour in the oil and half the soy sauce. Place the duck on the can, legs down, so it stands upright and the can sits in its cavity. Set it upright on a tray in the barbecue or oven, close the lid and cook for 1 hour.

3. 3

   While the duck cooks, whisk the remaining soy sauce, honey and chili sauce together with the reserved cider. Brush the whole duck with this sauce and cook for another hour, basting every 10‑15 minutes with the sticky juices from the pan until the duck is dark and glossy. Remove from the barbecue or oven and let rest for 30 minutes. Meanwhile, mix the Szechuan pepper with a pinch of coarse sea salt. Carefully lift the duck out of the tray and can. Season with the spiced salt and add cilantro into the cavity. Carve and serve.