Roast Duck with Ouzo
We pricked the skin of a whole duck before roasting in the oven
for about an hour.
We made a mixture of ouzo, five spice, honey and lemon juice
which we used to baste the duck for the remainder of its cooking
We steamed some broccoli and added a star anise
to a pan of boiling water. To this we added our basmati rice until
cooked and most of the water was absorbed.
To go with our fragrant rice, we fried some chestnut mushrooms
and spring onions. We then sliced the duck once it had rested
and poured over a plum sauce.