106 Twice cooked duck with steamed Duck is notoriously fatty, so this method of steaming first removes a lot of the fat and makes the meat succulent. The final stage of cooking uses CircoTherm® to give a crisp skin and perfect result. Oven setting: FullSteam and CircoTherm® METHOD Rinse the duck well and dry with kitchen paper. Combine five spice, sugar and Serves: 2–4 salt and rub all over the duck, inside and out; stuff the cavity with ginger, garlic, Preparation time: 15 minutes spring onion and orange wedges. Resting time: 15 minutes Cooking time: 1 hour 40 minutes Place the duck on the perforated tray and use a skewer to pierce the duck skin Level of difficulty: Mediu all over. m Set the oven to FullSteam 100°C and select 40 minutes cook time. Place an empty INGREDIENTS oven tray on shelf level 4, to catch any duck fat. Place duck on shelf level 3 and 2kg whole duck cook; remove duck from oven. Remove the tray that contains all the rendered 1 tbsp Chinesefive spice duck fat. Pour into a container and refrigerate or freeze for another use. Return 2 tsp sugar oven tray to shelf level 4. 2 tsp fine salt In a small pot over medium heat, mix vinegar, honey and soy; brush mixture all 1 knob fresh ginger, thickly sliced over the duck to coat. Set the oven to Circotherm® 180°C and select 60 minutes 4 garlic cloves, crushed cook time. 4 spring onions, cut in half Place duck on shelf level 3 and cook, basting every 15 minutes until the duck is ½ orange, cut into wedges lacquered and deep brown in colour. 1 tbsp rice vinegar ½ cup honey Meanwhile, place rice in medium saucepan with 4 cups cold water, cover and ½ cup soy sauce bring to the boil. Reduce heat to low and cook for 45 minutes, or until water is absorbed and rice is tender. Steam the choy sum. 2 cups red rice, rinsed 1 bunch bok choy, washed Remove duck from oven and rest, lightly covered with foil, for 15 minutes. 1 bunch choy sum, washed THE NEFF AUSTRALIA COOKBOOK MAINS